Words of wisdom from the most interesting man in the world.
- The Rub!
- 7 tsp. chili powder
- 1 tbsp. garlic powder
- 2 tsp. celery seed
- 1 tsp. pepper
- 1⁄4 to 1⁄2 tsp. cayenne pepper
- The Meat!
- 3–4 lb. beef brisket
- The Slow Cooker Potion!
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 12 oz. bottle chili sauce
- 1 cup ketchup
- 1⁄2 cup BBQ sauce
- 1⁄3 cup brown sugar
- 1⁄4 cup cider vinegar
- 1⁄4 cup Worcestershire sauce
- 1 tsp. ground mustard
- 1 can chili beans
- 1 can great northern beans, drained and rinsed
Combine first 5 ingredients; rub over brisket.
Cut into 8 pieces; place in slow cooker.
Combine green pepper, onion, chili sauce, ketchup, BBQ sauce, vinegar, Worcestershire sauce, and mustard; pour over meat.
Cover and cook on high for 5–6 hours or until meat is tender.
Remove meat and cool slightly. Meanwhile, skim any fat from cooking juices.
Shred meat using 2 forks; return to slow cooker.
Reduce heat to low. Stir in beans.
Cover and cook for 1 hour or until heated through.