Its football season and there is nothing I would rather be doing on the weekend than to be huddled up on the patio with sangria and a snack in my lap.. preferably a chip dipped in something involving cheese and jalapeños.
For some fans, football is all about the tailgate, pick’em leagues, and Sundays spent with friends, but for ALL fans football most deftly means f o o d. One of the fun parts about watching football is less about the 40 yard drives and more about “what are we going to eat?!”
You can always bet there is something in the slow cooker on Sunday afternoons. I set it before we leave for church and its ready just in time for the Cowboys game at noon.
This slider is fit for messy fingers in front of the television, but could totally pass through on a weeknight meal. Because, hello, the crock pot was made for busy people.
And for soup.
And for brisket.
This recipe was made in the oven, but could definitely be transferred to the crock pot if thats what you prefer:) Also, the salsa could be omitted if its not your thing..
What am I taking about. It cannot omitted. I promise you’ll love it!
Slow Cooked BBQ Brisket Sliders + Mango Salsa
4 pounds brisket, trimmed
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion salt
2 ounces liquid smoke
4 tablespoons Worcestershire sauce
1 cup prepared bbq sauce + more for serving
3 ripe mangos, diced
1 medium red bell pepper, chopped
1/2 cup chopped red onion
1-2 fresh jalapeños, minced, ribs and seeds removed
1/4 cup chopped fresh cilantro
the juice of one large lime
salt to taste, about 1/4 teaspoon
Hawaiian rolls or mini slider buns
additional bbq sauce for drizzling
for the brisket: In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcestershire sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat. Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight. Bring the meat to room temperature (30 minutes) and bake at 275 degrees for 5 hours. Remove foil and pour about 1 cup of barbecue sauce over the meat. Bake for an additional 60 minutes with the foil open. Cool and slice into thin pieces.
for the salsa: in a medium bowl (with a lid) combine first 5 ingredients, through cilantro. Season with salt and drizzle with lime juice. Cover and refrigerate until ready to serve!
to serve: arrange brisket on slider buns. Drizzle with BBQ sauce (I like Sweet Baby Ray’s) and top with the prepared mango salsa.