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.
Ingredients
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
Directions
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.