12-14 lbs. Beef brisket or pot roast
cayenne chili powder
Pour approximately 2 cups of water into crock pot, turn on low.
Cut large brisket into four of five manageable parts.
Cut excess fat off brisket, leaving about an inch still on it. This will make the brisket moist and flavorful.
Liberally sprinkle first with salt, then pepper and finally, chili powder on all sides of EACH part, rub in.
Place each part in crockpot, sprinkle more chili powder on top and cover. Place cookie sheet under crockpot in case of over flow. Crock pot should be on the ‘Low’ setting.
This recipe can also work with smaller portions of brisket.
I put this on in the morning and it’s ready by dinner, usually before. I like mine shredded, so I pull it out of the crockpot and shred it while its still hot.
More chili powder can be added once it’s shredded if you didn’t get enough on during the prep. Put shredded brisket in container and pour liquid fat over the top.
Brisket is done when it pulls apart easily.