Texas Ranger BBQ Brisket

If you ever set­tle for any store-bought rub or sauce after try­ing this recipe, Chuck Nor­ris will per­son­al­ly kick your ass clear off the plan­et.

  • Slow Cook­er Potion:
  • 4–5 lbs. beef brisket, trimmed of excess fat
  • 1 cup water
  • 1 tbsp. beef bouil­lon
  • 2 tbsp. Worces­ter­shire sauce
  • 1 tbsp. soy sauce
  • 12 cup BBQ Sauce (recipe below)
  • Spice Rub:
  • 2 tbsp. papri­ka
  • 2 tbsp. packed brown sug­ar
  • 1 tbsp. chili pow­der
  • OPTIONAL: 14 tsp. cayenne pep­per (for more heat)
  • 2 tsp. each:
    • Gar­lic pow­der
    • Salt
  • 1 tsp. each:
    • Onion pow­der
    • Chipo­tle pow­der
    • Pep­per
  • 12 tsp. dried thyme
  • BBQ Sauce:
  • 1 12 cups ketchup
  • 13 cup molasses
  • 13 cup packed brown sug­ar
  • 14 cup seed­less black­ber­ry pre­serves
  • 14 cup apple cider vine­gar
  • 1 tbsp. reserved Spice Rub from above
  • 1 tbsp. Mesquite Liq­uid Smoke

Pre­heat oven to 425°. Line a large bak­ing sheet with sides/jelly roll pan with parch­ment paper or foil for easy clean up. Set aside.

Spray slow cook­er with non-stick cook­ing spray.

Trim brisket of excess fat and rinse and pat dry. If your brisket is extra long, slice it in half so it will fit in your slow cook­er.

In a medi­um bowl, whisk togeth­er Spice Rub ingre­di­ents. Remove 1 tbsp. and add to a medi­um bowl to use in your BBQ sauce.

Rub all remain­ing Spice Rub even­ly all over the meat, then place brisket on pre­pared bak­ing sheet. (You can let it sit at room tem­per­a­ture for 30 min­utes or refrig­er­ate up to 24 hours if desired).

Bake uncov­ered for 30 min­utes at 425° to sear meat.

Mean­while, add all of the BBQ Sauce ingre­di­ents to the 1 tbsp. reserved Spice Rub and whisk to com­bine.

Remove 1⁄2 cup BBQ Sauce and add to slow cook­er along with the rest of the Slow Cook­er Potion ingre­di­entsL 1 cup water, 2 tbsp. Worces­ter­shire, 1 tbsp. soy sauce and 1 tbsp. beef bouil­lon. Whisk to com­bine (the bouil­lon will not be com­plete­ly dis­solved but will dis­solve dur­ing cook­ing).

Trans­fer brisket to slow cook­er. It will be large so you will have to squish it in. Not all of it will be under the Slow Cook­er Potion.

Cov­er and cook on low for 8–10 hours until brisket is very ten­der, flip­ping over half way through cook­ing. If your brisket is tough, it just needs to cook longer (I cooked it for 13 hours last time I made this!).

Remove brisket to a foil lined bak­ing sheet. Brush with BBQ Sauce and broil 5–10 min­utes, until slight­ly caramelized. Mean­while, microwave or sim­mer remain­ing BBQ Sauce until warmed through.

Brush brisket again with BBQ Sauce and slice, chop or shred as desired. 

Option: Make Ahead of Time!

I often cook my brisket until ten­der then remove the ceram­ic insert and refrig­er­ate the brisket in the juices. The next day, I skim off all the hard­ened fat then cook on low in the slow cook­er for 1–2 hours, until warmed through, and pro­ceed with the last few steps.