Photo by theshiksa.com
I made this brisket for my first passover seder with a kosher free range brisket from Grow and Behold. What's not to love - meat, bbq sauce, and the slow cooker. I call it the KC Masterpiece Passover Brisket. YUM!!
- 1 brisket, 3-5 pounds, trimmed
- 1 ½ cups sweet barbecue sauce (honey, maple– not spicy)
- Note: Barbecue sauce must be approved kosher for Passover if you’re serving it during Passover. You can make barbecue sauce from scratch if you cannot find a Passover-approved bottled variety.
- 2 tbsp brown sugar
- 1 tsp onion powder
- 1 tsp coarse ground black pepper
- ½ tsp salt
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp cayenne pepper (optional—adds spice)
- 1 sprig fresh parsley, minced (optional—garnish)
Rinse brisket and pat dry. Mix barbecue sauce and brown sugar in a bowl, set aside. Mix remaining seasonings in another bowl till well combined. Dry rub the brisket on both sides with the seasoning mixture.
Pour half of the sauce mixture into the bottom of the slow cooker. Place seasoned brisket in the cooker with the fatty side facing up. Pour the remaining sauce mixture over the top of the brisket, coating evenly.
Cover slow cooker and turn heat to low setting. Cook for 9-10 hours on low until fork tender, turning brisket once halfway through cooking. The meat will make its own sauce during the slow cooking; skim the fat and pour sauce over the meat prior to serving. Serve garnished with fresh parsley.