Sunday, April 26, 2020: More COVID Comfort Food: Barbecued Brisket
May 3rd, 2020 by Kate

Hi, welcome to  To learn more about this blog, scroll down a few posts.  To find out what I cooked for COVID comfort food this week, keep reading here.  This week’s comfort food was barbecued brisket, made in a slow cooker.  I started it on Saturday morning, let it cook all day, refrigerated overnight and then reheated it for Sunday dinner.  Ingredients are simple: spices for a dry rub, beef brisket and barbecue sauce.


The first step is to remove some of the extra fat on the brisket.


Next, put together the dry rub for the brisket and rub it in.  The dry rub has onion powder, garlic powder, paprika and salt and pepper. It needs to rubbed into the meat.

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Then into the slow cooker with barbecue sauce and let it cook.

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Here’s what it looks like after eight hours in the slow cooker. Yummy!


After it cooked for 8 hours, I let it cool down and put it in the refrigerator overnight.  This makes it super easy to remove excess fat because it solidifies.  (Orange stuff around the edges is solid fat).


The bowl has all the fat we removed!!


Then I reheated it.

I like to break up the brisket with a fork so the sauce penetrates deeper into the meat.


Then it was time to eat.  I served the brisket with a hamburger bun and arugula salad.

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