Easy Barbecued Brisket (Crock Pot)

1. 1

   Using a sharp knife, trim excess fat from briskets, leaving only a think layer of fat.

2. 2

   Lightly season briskets with salt.

3. 3

   Heat oil in large fry pan over high heat.

4. 4

   One at a time, add brisket and cook, turning once, until browned, about 8 minutes.

5. 5

   Transfer to a platter.

6. 6

   Season briskets with chili powder.

7. 7

   Pour off all but 2 tablespoons fat from fry pan and reduce heat to medium.

8. 8

   Add onions and garlic then cook, stirring often, until softened, about 5 minutes.

9. 9

   Stir in chili sauce and beer; remove from heat.

10. 10

    Stack briskets in slow cooker.

11. 11

    Pour in chili sauce mixture.

12. 12

    Cover and cook on high until fork-tender, 7 to 8 hours.

13. 13

    Transfer briskets to platter; tent with foil to keep warm and let stand for 20 minutes before carving.

14. 14

    Strain sauce through sieve over bowl; reserve onions.

15. 15

    Pour sauce onto fry pan; boil until reduced by half, about 15 minutes.

16. 16

    Stir in onions.

17. 17

    Slice meat across the grain.

18. 18

    Moisten sliced meat with some sauce.

19. 19

    Serve, with remaining sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.