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Loading...| 4 lb Brisket | |
| 2 oz Mojave Garlic Pepper | |
| 2 cups stock | |
| 1 Onion, sliced | |
| Quick Fig BBQ Sauce for serving | |
| Rolls and Slaw for serving |
Nothing beats the convenience of a slow cooker. We love this cooking tool, and brisket is the perfect cut for the low, slow, moist heat of the slow cooker. Mojave Garlic Pepper is a delicious blend of savory flavors from onion and garlic with a gentle heat. We love this blend on beef, but it’s a great choice for grilled veggies.
We love this with our Quick Fig BBQ Sauce and Jalapeno Slaw!
| 1. | Rub the brisket on all sides with Mojave Garlic Pepper and salt. Place fat side up on a bed of onions in a slow cooker on low for 4-6 hours or until tender. |
| 2. | If time allows, refrigerate overnight. The fat cap on the brisket is easiest to remove when the brisket is cold. Peel and/or cut away the fat cap and discard. |
| 3. | Slice the brisket across the grain. Serve with the onions used to cook the brisket, Quick Fig BBQ Sauce and Jalapeno Slaw. |
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