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 ourĀ 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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