Barbecue Beef Brisket and Sweet Potato Chips

Staff Writer
Barbecue Beef Brisket and Sweet Potato Chips
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
1911
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
  • 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.

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.

Nutritional Facts

Total Fat
145g
100%
Sugar
35g
N/A
Saturated Fat
27g
100%
Cholesterol
213mg
71%
Protein
52g
100%
Carbs
101g
34%
Vitamin A
401µg
45%
Vitamin B12
3µg
52%
Vitamin B6
1mg
65%
Vitamin C
6mg
10%
Vitamin E
22mg
100%
Vitamin K
20µg
25%
Calcium
209mg
21%
Fiber
6g
25%
Folate (food)
52µg
N/A
Folate equivalent (total)
176µg
44%
Folic acid
73µg
N/A
Iron
9mg
49%
Magnesium
102mg
25%
Monounsaturated
87g
N/A
Niacin (B3)
14mg
70%
Phosphorus
531mg
76%
Polyunsaturated
19g
N/A
Potassium
1259mg
36%
Riboflavin (B2)
0.7mg
41.3%
Sodium
1608mg
67%
Thiamin (B1)
0.7mg
46%
Trans
0.7g
N/A
Zinc
11mg
73%

Around the Web