Friday, September 20, 2013

Barbecued Texas Chili Brisket

If you love Barbecued Texas Chili Brisket but just don’t have the time. Then here’s one way to satisfy your cravings for barbecuing and save you time in front of the grill.   


10 to 15 lbs. beef brisket
6 to 8 Dried Chili Pods
3 large cloves of garlic
2 Tablespoons coarse sea salt
1 teaspoon smoked paprika
1 teaspoon cumin
2 cubs of chicken flavor bouillon
¼ cup extra virgin olive oil
3 Tablespoons apple cider vinegar
1 ½ cups chicken broth
1 bottle of Kraft Thick Hickory BBQ Sauce
1 large yellow onion


In a pot boil the chilies until they become tender remove from pot and cut stems off.

In a food processor blend together chilies, garlic, chicken flavor bouillon, cumin, smoked paprika, coarse sea salt, olive oil, and vinegar until it is a thick paste.

Rub the mixture all over the brisket.

Slice onion and line the bottom of the crock pot with onion.

Put the brisket inside the crock pot on top of the onion slices.

Pour chicken broth in the crock pot, but not on top of the brisket you don’t want to wash the rub off, pour to the side of the brisket.

Cook on medium heat 6 to 8 hours.

Per heat the grill to 275 degrees.

Carefully remove the brisket from the crock pot and place in an aluminum boat.

Grill until the top becomes a little bit crisper; about 10 to 15 minutes.

Optional Smother with Kraft Thick Hickory BBQ Sauce.

Let rest five minutes, slice and serve.

No comments:

Post a Comment