I saw a brisket recipe a while back that was in The Advocate (Baton Rouge’s newspaper) and it sounded good. At the time though, I was still working so I didn’t really have TIME for cooking brisket. I figured out a way to make this a crockpot recipe and use a small brisket so it doesn’t break the bank. We like to serve ours with either potatoes or mac and cheese, and something yummy like green beans or brussels sprouts!
1 brisket, trimmed (we use a 2 lb. beef brisket flat half, boneless)
2 onions, sliced
1 envelope beefy onion soup mix
1/2 cup dark brown sugar
1/2 cup ketchup
1/2 cup chili sauce
minced garlic (2 or three cloves)
Season to taste (we use creole seasoning)
Cut slits into the brisket and stuff the minced garlic in the slits. Season with whatever seasoning you like.
Spray crockpot with nonstick spray. Place half the onions on the bottom then lay the brisket on top. Top with the other half of the onions. In a bowl, combine the brown sugar, ketchup and chili sauce. Pour over the onions and beef. (If you’re pressed for time, you can do the meat preparations and combine the sauce mix the night before and refrigerate)
Cover and cook on LOW for 8.5 – 9 hours. Once done, shred and eat as is or on buns.