Hobo Crock 212 Brisket combines outdoor cheater dry rub and indoor hobo crock cooking with traditional mother-in-law brisket ingredients. The slow cooker creates the moist low-heat environment critical for good brisket and, since it takes a while to cook, you can leave it for hours. Leftover brisket is extra good for any of the Two-Timing Cheater variations (see pages 176 to 187).

　　

Ingredients

makes 6 to 8 servings

　　One 3- to 4-pound beef brisket

　　2 to 3 tablespoons Cheater Basic Dry Rub (page 45)

　　One 14 1/2-ounce can diced tomatoes, drained

　　1 medium onion, chopped

　　3 garlic cloves, chopped

　　2 bay leaves

　　1 teaspoon dried oregano

　　

Step 1

PLACE the brisket on a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat.

　　

Step 2

RUB all sides of the brisket with the dry rub. Carefully lower the brisket, still on the foil, into a large slow cooker (at least 5 quarts). Add the remaining ingredients and wrap the foil tightly around the brisket.

　　

Step 3

COVER and cook on high for 4 to 6 hours or on low for 8 to 10 hours. The meat should be fork-tender with an internal temperature of at least 190°F.

　　

Step 4

Carefully Lift the wrapped brisket out of the slow cooker and set it on a rimmed baking sheet or large baking pan. Open the foil and allow the juices to collect in the pan. Move the brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juice.

　　Cheater BBQ