Slow Cooker Barbecue Brisket
3 1/2 pound brisket, rinsed, patted dry and trimmed
1 1/2 cups of your favorite barbecue sauce
1 cup of beef broth
Spray a 4 1/2- to 6-quart slow-cooker with nonstick cooking spray or use a slow-cooker liner.
Place brisket in bowl of slow cooker and top with barbecue sauce.
Turn brisket to coat both sides.
Cover slow cooker with lid and cook on low setting for 10 hours.
When the time is up, transfer brisket to large bowl. With two forks, shred brisket with the grain of the meat.
Skim and discard fat from cooking liquid.
Stir remaining cooking liquid into brisket mixture as desired.
Barbecue Brisket Pizza
1 12-inch prepared pizza crust, baked (such as Boboli)
1 cup of your favorite barbecue sauce
1 cup shredded mozzarella cheese
½ cup shredded smoked Gouda cheese
1 cup cooked, chopped brisket
12-16 slivers of red onion
1 Tablespoon chopped cilantro
Preheat oven to 450°F.
Brush pizza crust with barbecue sauce.
Top with remaining ingredients, except cilantro.
Place in oven and cook 8-10 minutes until cheese is melted.
Remove from oven, sprinkle with cilantro and serve.
Brisket New Potato Poppers
12 small, new same sized red or white potatoes
1 cup cooked, chopped brisket mixed with sauce
¼ cup diced red onion
½ cup shredded sharp cheddar cheese
Bring enough water to cover the potatoes to boil in a medium-sized saucepan.
Place the potatoes in the boiling water and reduce the temperature to low.
Cover and cook until tender, about 15 minutes.
Do not overcook.
Remove the potatoes and cool.
Just before serving, cut the top off of each potato and carefully scoop out a portion of the center with a small spoon or melon baller.
If need be, you can take a very thin slice of potato off the bottom so that it will sit flat. Combine brisket with diced onion.
Gently scoop into each potato, mounding just a bit higher than the potato.
Sprinkle with cheese.
Bake at 375° for 8-10 minutes until cheese is melted and potatoes are warmed through.
Refried beans or refried black beans
Cooked, chopped brisket mixed with barbecue sauce and diced red onion
Shredded cheddar cheese
Garnishes: Sour cream, guacamole, jalapeno slices, diced tomatoes
Preheat oven to 350°F.
Place Tostito scoops on a cookie sheet.
Layer with refried beans, brisket and cheese.
Bake 5 minutes until cheese is melted.
Top with guacamole, sour cream, jalapeno slices and diced tomatoes as desired.