Today is the first day of snow here in DE. So I decided to whip up this variation of my brisket. This is different than my usual briskets since the seasonings are applied via a wet rub rather than just dumping random seasonings unto a brisket. This is a perfect food for a day when your at work all day, and get to come home to a wonderful aroma. However if your home all day when its cooking, it might cause you to get hungry more frequently since its a pretty strong odor. You can cut it with a fork it will be so tender.
A close up of the texture of the meat.
- 1/4 cup red wine (Merlot)
- 2 tbsp liquid smoke (Hickory)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp red pepper flakes
2-4 lb brisket (Trader Joe’s has a nice kosher one, although not grass-fed. Grow and Behold should work though if your strict paleo and glatt kosher)
1 yellow onion
Slice portebello mushrooms (at least 2 mushrooms)
1 cup+ water
- Thaw out brisket if frozen. I just use a microwave, which still takes about 25 minutes. If its already de-thawed and refrigerated you can skip this step.
- Add a crockpot bag to a crockpot, for easy cleanup. This is basically just a plastic trashbag that is cut for a crockpot. It makes cleanup much easier, since the food never touches the stonewear. Its not a necessary though.
- Skin onion, and cut into slices. Add to stonewear first.
- Cut up the portebellos. Put one on the bottom.
- Mix all ingredients of the rub together.
- Rub the wet rub unto the briskets bottom, which is the side without the fat layer.
- Place brisket into the crockpot, fat side up. Apply the rub to that side too.
- Place rest of portebellos, carrots on top of brisket.
- Pour out the leftover rub so everything is coated.
- Add a cup of water and set the crockpot to low for 8 hours. If your around during the day, you can add some more water later if it looks like its getting low.
- After 8 hours, serve. You won’t need to use a knife, since it can be cut with a fork. Its that tender.