Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
Welcome back to National Barbecue Month here at Direct Your Dining. After sharing recipes for two delicious side dishes (mango avocado slaw and barbecue ranch baked potato salad), it’s time for a main course that accentuates those flavors to create a complete barbecue menu: slow cooker mango barbecue brisket.
Before we begin, let me first address the barbecue purists: I use a slow cooker for the brisket because it has very low energy usage yet still achieves moist, tender brisket. Not everyone owns a big smoker or has the outdoor space to use one. And I really don’t like having to cook something for hours in the oven – as it get my kitchen super-warm which causes the air conditioner to run more than it should. Besides, this recipe series is about helping you save energy on your cooking methods.
The slow cooker is one of my favorite appliances because of its low energy use and versatility. You just quickly whisk up a homemade mango barbecue sauce base to pour over the barbecue spice mix rubbed brisket, place everything in the slow cooker, and let it cook on low for at least 6 hours.
You can serve up the brisket in big slices and serve with the two sides featured the past few weeks for a more traditional barbecue meal. You can also let the brisket cook for 7 hours so the meat just pulls apart with a mere fork and then serve up brisket sandwiches with your favorite potato chips.
Enjoy this week’s super easy brisket for a perfect Memorial Day Weekend celebration combination of American cuisine!
Note: I recommend you purchase mango nectar that doesn’t contain any additional fruit juices.
Mango Barbecue Slow Cooker Brisket
- 1 3-4 lb. Trimmed cut of brisket
- 1 tbsp. Barbecue spice rub (preferably your preferred store-bought brand)
- 1 c. Tomato puree
- 2/3 c. Mango nectar
- 2 tbsp. Light brown sugar
- 1 tbsp. Tomato paste
- ½ tbsp. Worcestershire sauce
- 2 tbsp. Apple cider vinegar
- 1 tbsp. White vinegar
- ½ tsp. Sea salt
- ½ tsp. Garlic powder (or 2 finely minced fresh garlic cloves)
- ¼ tsp. Black pepper
- ¼ tsp. Cumin
- ¼ tsp. Chili Powder
- ¼ tsp. Red chili flakes
1) Rub the brisket with the barbecue spice rub and let it sit while you make the sauce.
2) Combine the sea salt, garlic powder, black pepper, cumin, chili powder, and red chili flakes into a small mixing bowl.
3) Add the brown sugar to a medium-sized mixing bowl and then whisk in the mango nectar to dissolve the sugar.
4) Add the seasoning mixture from Step 2, both vinegars, Worcestershire sauce, and tomato paste to the mixing bowl. Add the tomato puree last and whisk the completed sauce together until smooth.
5) Place the brisket in the slow cooker with the fat side up. Pour the mango barbecue sauce over the brisket.
6) Cook on low heat in the slow cooker for a minimum of 6 hours, or up to 10 hours, depending upon your preferred tenderness).
The longer you cook the brisket past 6 hours, the easier it will be to pull it apart for your sandwiches. If you plan on serving this brisket as slices and not for sandwiches, I suggest not cooking it much past 7 hours.
Happy National Barbecue Month!
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan