This recipe has Fat (total lipid) as 118%, Sodium as 148% and Sugar as 140% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 59.2% of RDA
• Carbs: 19.3% of RDA
• Fat (total lipid): 118% of RDA
• Fiber: 7.7% of RDA
• Fructose: 27.8% of RDA
• Protein: 63.5% of RDA
• Sodium: 148% of RDA
• Sugar: 140% of RDA
• Vitamin A (IU): 72.4% of RDA
• Vitamin B6: 89.2% of RDA
• Vitamin C: 5.1% of RDA
• Iron: 0.0% of RDA
• Magnesium: 37.2% of RDA
• Manganese: 11.7% of RDA
• Niacin: 82.3% of RDA
• Potassium: 49.1% of RDA
• Zinc: 96.2% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat oven to 425 degrees F.
2.
Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy clean up. Set aside.
PREPARING THE SPICE RUB
3.
In a medium bowl, whisk together paprika, 2 tbsp brown sugar, chili powder, garlic powder, salt, ground pepper, onion powder, chipotle powder, dried thyme, and cayenne pepper.
4.
Remove 1 tablespoon Spice Rub and add to a medium bowl to use in your barbecue sauce.
5.
Trim brisket of excess fat and rinse and pat dry. (If your brisket is extra long then slice it in half so it will fit in your slow cooker.)
6.
Rub all remaining Spice Rub evenly all over the meat then place brisket on prepared baking sheet.
PREPARING THE BBQ SAUCE
7.
In the bowl with the reserved 1 tbsp spice rub, add the ketchup, 1/3 cup brown sugar, molasses, blackberry jam, apple cider vinegar, and liquid smoke. Whisk to combine into a bbq sauce.
8.
Reserve 1/2 cup of the sauce and set aside.
9.
COOKING THE BRISKET
10.
Bake uncovered for 30 minutes at 425 degrees F to sear meat.
11.
While brisket is in the oven, spray 6 quart (or larger) slow cooker with non-stick cooking spray.
12.
Add 1/2 cup reserved bbq sauce to slow cooker along with 1 cup water, 2 tablespoons Worcestershire, 1 tablespoon reduced sodium soy sauce and beef bouillon.
13.
Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking).
14.
Using tongs (so you don’t burn yourself) carefully transfer brisket to slow cooker. It will be large so you will have to squish it in. Not all of it will be under the liquid.
15.
Cover and cook on LOW for 8-10 hours until brisket is very tender, flipping over half way through cooking. If your brisket is tough, it just needs to cook longer.
16.
Remove brisket to a foil lined baking sheet.
17.
Brush with some of the barbecue sauce and broil 5-10 minutes, until slightly caramelized.
18.
Meanwhile, simmer remaining barbecue sauce until warmed through.
19.
Brush brisket again with barbecue sauce and slice across the grain or chop if desired. Serve with remaining barbecue sauce.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free soy sauce (lite) for low-sodium soy sauce.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free soy sauce (lite) for low-sodium soy sauce.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1184
Protein 71.4 g
Carbohydrates 53.1 g
Iron 0 mg
Fiber 2.16 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
