The 420 Gourmet by JeffThe420Chef

Author:JeffThe420Chef
Language: eng
Format: epub, pdf
Publisher: HarperCollins
Published: 2016-05-14T16:00:00+00:00

1In a small bowl, mix together the onion powder, garlic powder, cumin, chili powder, paprika, cayenne pepper, kosher salt, and black pepper.

2Place the onion on the bottom of a Crock-Pot or slow cooker.

3Rub the brisket with dry spice mix. Place the meat on top of the onion in the Crock-Pot.

4In a large measuring cup, mix the ketchup, honey, liquid smoke, brown sugar, water, and cider vinegar. Pour the sauce evenly over the brisket.

5Cover and cook on low for 10 hours (or on high for 6 hours).

6Transfer the brisket to a cutting board and use two forks to shred the meat.

7Pour the canna–olive oil mixture over the pulled brisket, smother with gravy, and toss.

8Serve on whole-wheat buns topped with red onion, lettuce, and tomato.

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