Hobo Crock 212 Brisket combines outdoor cheater dry rub and indoor hobo crock cooking with traditional mother-in-law brisket ingredients. The slow cooker creates the moist low-heat environment critical for good brisket and, since it takes a while to cook, you can leave it for hours. Leftover brisket is extra good for any of the Two-Timing Cheater variations (see pages 176 to 187).
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
PLACE the brisket on a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat.
Step 2
RUB all sides of the brisket with the dry rub. Carefully lower the brisket, still on the foil, into a large slow cooker (at least 5 quarts). Add the remaining ingredients and wrap the foil tightly around the brisket.
Step 3
COVER and cook on high for 4 to 6 hours or on low for 8 to 10 hours. The meat should be fork-tender with an internal temperature of at least 190°F.
Step 4
Carefully Lift the wrapped brisket out of the slow cooker and set it on a rimmed baking sheet or large baking pan. Open the foil and allow the juices to collect in the pan. Move the brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juice.
