There’s a lot of things in life that I’m impatient about:
3) New seasons of Dexter and Homeland to start
So for me, slow-cooking is a real challenge. I’ve been known to burn an entire layer of skin off the inside of my mouth because I can never wait for things to cool down before I dive into them, because sometimes things just look sooooo goooood that I am willing to sacrifice a burnt tongue and those funny little blisters that form on the roof of my mouth to get that first bite.
And after waiting 6 hours for this Texas Beef Brisket to cook, well let’s just say R.I.P tastebuds.
I found this recipe on Food Network, and after reading a lot of the reviews underneath, it seemed to me that most people used it as a base and then added their own touches to it. Which is exactly what I did, and while sometimes my ‘a little bit of this and a little of that’ can lead to a mess of a dinner, this time I’m pretty sure I nailed it. And what better to serve Texas Pulled Brisket on than buttery biscuits?
Don’t even think about those 100 calorie sandwich thins. Don’t you dare.
Texas Pulled Beef Brisket Biscuit Sliders
*Inspired by Food Network – Biscuit recipe from Alton Brown
For the Brisket:
3-4 lbs of beef brisket
1/2 tablespoon kosher salt
1/2 tablespoon seasoned salt
1 tablespoon brown sugar
1 teaspoon liquid smoke
1/2 teaspoon cumin
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
2 tablespoons chilli powder
1 bay leaf crushed
2 teaspoons dry mustard
1/2 teaspoon crushed red pepper flakes
4 tablespoons olive oil
2 tablespoons stone ground dijon mustard
2 cups beef broth
2 – 12oz cans/bottles beer of your choice
(I used Sierra Nevada Celebration Ale which is like an IPA)
1) Preheat your oven to 300 degrees F. In a small mixing bowl, prepare your spice rub by combining all of the spices (from Kosher salt to red pepper flakes). Set aside.
2) In another small mixing bowl, whisk together the olive oil and dijon mustard until combined. Then rub the mixture all over the brisket. After the brisket is covered in the dijon marinade, you can then cover it with the spice rub.
3) Place the brisket in a roasting pan and cook uncovered for 1 hour.
4) After an hour, reduce the oven temperature to 250 degrees F. Remove the brisket from the oven and add the beef broth and beer to the bottom of the roasting pan. Cover with foil and cook for another 3 hours or until the meat has become fork tender and shreddable.
5) Shred the brisket, place the meat in a dutch oven or heavy bottom skillet with the juices from the bottom of the pan and simmer over low heat for 1-2 hours. This step really is optional, but I like to let the meat absorb all the flavors of the juices. You could also take the juices and reduce them in a small saucepan to make a reduction for the brisket.
For The Biscuits
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup chilled buttermilk
1) Preheat oven to 450 degrees F.
2) In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.)
3) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
4) Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter (I don’t have a cutter, but the top of a wine glass works great!) Be sure to push straight down through the dough.
5) Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
6) Bake for about 15-20 minutes, until biscuits are tall and light gold on top.
7) Assemble your sliders by slicing a biscuit and loading it up with shredded brisket.
I had some broccoli slaw that I threw on for a splash of color, but even just on their own, these are little pieces of heaven 🙂
It should be said that I ONLY share recycled recipes that have been made 239859849584 times by me if they’re REALLY good. And you’re in for a doozie.
Several years ago, when I started working at my current job, I met Bruce – he was the Vice President of the publishing department at the time, and he was a mean publisher of stuff regarding the A/E/C industry (insider lingo). But little did I know, he was also a mean COOKER of stuff. He’d come in on a Monday, and rattle off this list of food he had prepared over the weekend for one of his impromptu pool parties, or tailgates at a Pats game, and I’d sit there listening to him, drooling all over my keyboard, amazed by the culinary skills of this publisher by day, culinary expert by night. And then there was the fateful day when Bruce walked through the door with a crockpot. He plugged it in, and the smell wafted through the office, and everyone stuck their arms out and did the zombie strut into the kitchen following this smell of heaven. And the smell of heaven was coming from one of the most delicious concoctions of pulled meat I’ve ever tasted – Pulled Chicken. After he sent out the email with the recipe, I looked once, twice, three times and thought, “OMG – even I could make this!” and make I did – over and over and OVER again. It has been a go-to recipe of mine for years. Thanks Bruce!
The reason for the pulled chicken this time around, was a bittersweet one. One of my college gal pals is moving to Dallas in a few weeks with her husband Rudy and their two pooches, Sadie and Lucy. And while Dallas is a smidgen further away than Boston, I’m excited for all the adventures they have coming their way! (but sad that they just missed Khloe and Lamar – I envisioned them becoming BFF’s). So for Liz’s Wine Club send off, southern themed appetizers were an obvious choice. The PERFECT excuse to make Bruce’s Pulled Chicken Sliders!
Bruce’s Pulled Chicken Sliders
8 (or so) boneless, skinless chicken thighs
1 tbsp seasoned salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cumin
1 tbsp chili powder
¼ cup apple cider vinegar
1 cup of your favorite bottled BBQ sauce
2 tbsp vegetable oil (or olive)
1) Heat the oil in a dutch oven or skillet.
2) In a large bowl, mix all of the spices together and then coat the chicken thighs in the spice mixture.
3) When the oil is hot, brown the seasoned chicken on both sides on medium-high heat.
4) When the chicken is browned on both sides, transfer thighs to the crock pot.
5) Deglaze the hot dutch oven with the vinegar and scrape up all the browned bits and pour with the vinegar into crock pot.
6) Pour the BBQ sauce onto the browned chicken in the crock pot. Cover and cook on low 4-6 hours.
7) When done, take two forks and shred the chicken in the crock pot and let sit for a few minutes. Serve on slider rolls, or all by itself!
It’s that easy friends – and so delicous. Perfect for an appetizer at a party, or for dinner served with mac and cheese and cornbread. It’ll bring out the southerner in you – promise.
So thank-you Bruce for this classic crowd pleaser that I’ve made so many times now, I don’t even need to look at the recipe anymore (good thing, because the printed version I have has globs of BBQ sauce all over it). And to Liz, Rudy, Sadie and Lucy, happy trails to you! Dallas doesn’t know how lucky they are to have you guys – can’t wait to visit! Maybe I’ll bring my crock pot and show the southerners how the yankees make pulled chicken 🙂