Barbecue Beef Brisket and Sweet Potato Chips

Barbecue Beef Brisket and Sweet Potato Chips
Staff Writer
Barbecue Beef Brisket and Sweet Potato Chips
Hope Comerford
Barbecue Beef Brisket and Sweet Potato Chips

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.

5
Servings
150
Calories Per Serving
Deliver Ingredients

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  Cup  barbecue sauce
  • kaiser rolls

For the sweet potato chips

  • 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.

Nutritional Facts

Total Fat
3g
4%
Sugar
20g
22%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
31g
24%
Protein
2g
4%
Vitamin A, RAE
53µg
8%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
58µg
64%
Calcium, Ca
115mg
12%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
12µg
3%
Iron, Fe
5mg
28%
Magnesium, Mg
26mg
8%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
37mg
5%
Selenium, Se
1µg
2%
Sodium, Na
855mg
57%
Water
42g
2%

Barbecue Shopping Tip

To add lots of flavor without a whole lot of fuss, try purchasing some steak seasoning.

Barbecue Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.