Updated: Feb 29, 2020
Y'all- this brisket is so good it'll make your grandmother's recipe jealous.
Texas-Style Jalapeño Beef Brisket
1 Jar of Texas jalapeños, for taste
The Sauce: 1 medium onion, chopped 2 tablespoons canola oil 2 garlic cloves, minced 1 cup Whataburger Spicy or Fancy ketchup ½ cup molasses ¼ cup cider vinegar 2 teaspoons chili powder ½ teaspoon ground mustard
Directions: In a large resealable bag, combine the Worcestershire sauce, chili powder, garlic, celery salt, and pepper.
Cut the brisket in half so that the 6 pounds of the brisket are evenly split into 3 pound halves; then add it to the bag.
Seal the bag and flip it to coat the entire brisket. Refrigerate this overnight to soak in the flavors.
Transfer the beef to a 5- or 6-qt. slow cooker; then add the broth. Cover and cook the brisket on low for 6-8 hours or until tender.
For sauce, in a small saucepan, sauté the onions and jalapeños together in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
Remove the brisket from the slow cooker. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices.
Return the brisket to the slow cooker; top it with the barbecue sauce. Cover and cook on high for 30 minutes. Thinly slice across the grain; serve with sauce.
Yield: 12 servings.