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.
|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
|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.
|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.
|Slice the brisket across the grain. Serve with the onions used to cook the brisket, Quick Fig BBQ Sauce and Jalapeno Slaw.