Wednesday, February 24, 2010

Crock Pot Brisket

Crock Pot Brisket

4 to 6 pound brisket
1/3 cup Dijon or Honey mustard
1/3 cup ketchup
2 Tablespoons dry onion soup mix
1 - 10 or 12 ounce Coca-Cola or Dr. Pepper
1 teaspoon paprika
1 teaspoon garlic powder
Salt and Pepper to taste
1/4 teaspoon red pepper (optional)

In a small bowl, mix mustard, ketchup, onion soup mix, and spices. Spread mixture over brisket and place into the crock pot. Pour cola over the meat. Cook on high for 8 hours. Slice and serve. Save your leftovers for sandwiches the next day.

*Briskets are usually larger that 4 to 6 pounds so I buy a 10 to 12 pound brisket and cut it in half. I use one half and freeze the other for another day.
Try black beans with jalapeno peppers, they are fantastic!

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