Barbecue Beef Brisket and Sweet Potato Chips Recipe

Jun 01, 2012 @ 5:33 PM
Posted by Hope Comerford, Special Contributor

Nutrition

Cal/Serving: 1,597
Daily Value: 80%
Servings: 5

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free

Fat	139g	214%
Saturated	26g	131%
Trans	1g	0%
Carbs	45g	15%
Fiber	4g	15%
Sugars	24g	0%
Protein	42g	84%
Cholesterol	213mg	71%
Sodium	2261mg	94%
Calcium	108mg	11%
Magnesium	75mg	19%
Potassium	1116mg	32%
Iron	6mg	33%
Zinc	10mg	67%
Vitamin A	8012IU	160%
Vitamin C	6mg	10%
Thiamin (B1)	0mg	16%
Riboflavin (B2)	0mg	21%
Niacin (B3)	10mg	50%
Vitamin B6	1mg	61%
Folic Acid (B9)	39µg	10%
Vitamin B12	3µg	52%
Vitamin E	21mg	106%
Vitamin K	24µg	30%
Fatty acids, total monounsaturated	85g	0%
Fatty acids, total polyunsaturated	17g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By Hope Comerford

Barbecue Beef Brisket and Sweet Potato Chips

Hope Comerford

I really enjoyed making this brisket. Not sure I've ever had brisket before, but it's really tasty! I will say that this is on the spicy side, but a lot of that had to do with the barbecue sauce I used. If you don't want it quite as spicy, eliminate some of the spicy spices below and use a sweeter BBQ sauce.

See all beef recipes.

INGREDIENTS

For the rub:

1 tablespoon dried thyme
1/2 tablespoon paprika
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin

For the brisket:

2-3 pounds beef brisket, trimmed of fat
2 tablespoons Worcestershire sauce
1 1/2 white or yellow onions, chopped
1 1/2 cups barbecue sauce
8 kaiser rolls

For the sweet potato chips:

2 sweet potatoes, sliced thinly
2 cups vegetable oil
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon garlic powder

DIRECTIONS

For the rub:

In a bowl, combine all of the ingredients and mix thoroughly. Set aside.

For the brisket:

Place the brisket in a pot and then moisten the top with about 1 tablespoon of the Worcestershire sauce. Spread half of the rub over the top evenly and then press in with your fingers. Flip the brisket over and do the same thing to the other side, using the remaining Worcestershire sauce and rub. Place in the refrigerator and marinate overnight.

The next day, transfer the brisket to the slow cooker, pour the onions on top, followed by the barbecue sauce. Cook on low for 8-10 hours. Shred while still in the pot, but be careful so as not to burn yourself with splashing barbecue sauce. Serve on kaiser rolls with the sweet potato chips on the side.

For the sweet potato chips:

Heat the oil in a frying pan over medium heat.

When the oil is hot and steamy, add a small amount of chips. (From here, you'll know how to adjust the temperature of the oil. If they brown up right away, turn the heat down a little. If they're not browing up at all, turn it up a little. Every stove will be different.) Fry in small batches for 2-4 minutes each. Drain on a paper towel and season immediately with salt, pepper, and garlic powder.