There are days that are meant to be a celebration between you and your smoker. Long slow summer day, wood chips prepped, brisket trimmed and ready. Today was none of those things. There were unexpected downpours all day, it was humid, and work piled up. So my brand new smoker continued to sit unchristened and neglected while I pouted and came up with a plan for my brisket.
I decided to whip out my trusty slow cooker and make the best of things instead of scrapping the whole plan and making another trip to the market. I was determined to use only ingredients in the house and make something that was still finger licking worthy. Something I could still dub smokehouse seal of approval.
After licking my fingers clean, I’d say I approved.
Prep Time: 15 minutes
Cook Time: 6 hours 40 minutes
Total Time: 6 hours 55 minutes
Calories: 5423kcal
Ingredients
- 1/2 cup packed dark brown sugar
- 2 tbs adobo sauce from canned chipotle chiles
- 1 tbs ground cumin
- 1 tbs smoked paprika
- salt and pepper
- 1 5 lbs beef brisket flat trimmed
- 1 onion minced
- 2 tbs tomato paste
- 2 garlic cloves minced
- 1 tbs vegetable oil
- 1 tbs chili powder
- 1/2 cup water
- 1/4 cup ketchup
- 1 tbs cider vinegar
- 1/2 teas liquid smoke
- 1/2 cup Dubliner cheese shredded
- 1/4 cup Velveeta cheese cubed
- 1/2 milk
- taco shells
- coleslaw and other taco style accouterments for serving
Instructions
- Combine the sugar, 2 tbs adobo sauce, cumin, paprika, 1 teas salt, and 2 teas black pepper in a bowl. Stir to combine. Using a fork, prick the brisket all over. Slather in the sugar mix and wrap in plastic wrap. Let the flavors mingle in the fridge over night.
- When ready to cook, unwrap brisket and place in slow cooker.
- In a small heatproof bowl, microwave the onions, tomato paste, garlic, oil, chili powder, and remaining 2 tbs adobo sauce in for 1 minute increments, stirring as needed, until the onion is soft. Transfer to slow cooker. Add the water and cover and cook on high for 5 to 7 hours or on low 9 to 11 hours.
- Carefully transfer brisket to a cutting board, tent with foil, and let rest for 20 minutes.
- Meanwhile, let the braising liquid settle 5 minutes and skim any fat from the surface. Whisk in the ketchup, vinegar, and liquid smoker. Season with salt and pepper to taste.
- Shred the brisket with 2 forks and toss with the remaining sauce.
- Make the cheese sauce: In a small sauce pan over medium-low heat, heat the milk until just simmering. Add the Velveeta and Dubliner cheese and stir to melt.
- Arrange brisket in taco shells and top with desired toppings, ending with a spoon full of cheese sauce. Sink your teeth in and enjoy.
Nutrition
Calories: 5423kcal | Carbohydrates: 166g | Protein: 597g | Fat: 250g | Saturated Fat: 99g | Cholesterol: 1771mg | Sodium: 10601mg | Potassium: 10551mg | Fiber: 9g | Sugar: 135g | Vitamin A: 158.4% | Vitamin C: 26.1% | Calcium: 116.5% | Iron: 349.1%
Tried this recipe?Mention @GirlCarnivore or tag #girlcarnivore!
Terra says
Me like a lot….how is that for the caveman talk? Hubby and I have several days of rain here in the south, actually a ridiculous amount of rain. So not grilling seems to be a common topic, and trying to figure out what to make seems to be the other theme. These tacos sound and look fantastic! Hugs, Terra
Kita says
It totally wrecked my weekend plans. I had a turkey breast brined and ready, and this – should have fed us for days. Instead slow cooker and patience had to win out ><
Erin @ The Spiffy Cookie says
Lots of rain in Memphis too. I don’t own a smoker to be ruing my rain however, so I’m loving that this was a slow cooker recipe.
Jen @JuanitasCocina says
I’m just saying…we should be neighbors. I’d prefer you over Ina.
Melanie @ Just Some Salt and Pepper@ says
Yum, I love brisket. I love that this is made in the slow cooker, and they sound like a great filling for tacos.
Rachel @ Bakerita says
These look phenomenal! You had me at brisket tacos, so the cheese sauce just threw it over the edge. Delicious! Pinned.
Erin says
This looks delicious! Quick question: the ingredients list has 2 tbs adobo sauce listed, but the directions have 2 tbs adobo sauce used in the marinating rub in step 1 and then step 3 calls for the remaining 2 tbs adobo sauce to be used with the onions, tomato paste, etc. So, are there 4 total tbs used? I just wanted to clarify since I’ve never used adobo sauce before.