Blogoversary BBQ Brisket

Blogoversary BBQ Brisket

I honestly can’t believe that two years have already passed and the Busy In Brooklyn blog is still going strong. Like many people, I have a tendency to take up new hobbies only to drop them several months later. So when I started my blog back in January 2011, I never imagined it would grow to become so much a part of my life. Cooking is no longer a chore, it has become a full-blown passion. And blogging about it has given me the opportunity to find my voice and express myself. I have truly found my niche, and I am ever so grateful for it.

One of my very first posts on BIB was also for a pulled BBQ brisket. Except it wasn’t mine. Back then, I had no idea how to make pulled BBQ beef from scratch. So I did what any novice cook would do. I followed a recipe. That called for store-bought BBQ sauce.

Fast forward two years and I decided to try my hand at my very own pulled BBQ beef. I put a little of this and a little of that, but I wasn’t quite sure how it was going to come out. When the meat was finally ready (they don’t call it a slow cooker for nothing!), I served it to my finicky kids and they couldn’t put their forks down. I’m telling you people – this recipe is that good. And you know why I’ve been holding onto it for so long?  Because I wanted to save it as a gift to you; my readers. Blogoversary Brisket. It’s the least I can do to say THANK YOU for being such an awesome group of fans.

This mouth-watering shredded BBQ beef recipe epitomizes just how far I’ve come as a cook since I started BIB. Over the past two years I’ve been able to hone my skills in the kitchen, practicing and learning new techniques and flavors. And I would have never made it here if not for you guys. Your constant support, enthusiasm and interest in my recipes have encouraged me to push my limits to create fun and exciting new dishes.

Over the past year, BIB recipes have been featured on sites like Yahoo, Yummly, Dash and countless kosher websites. Numerous recipes have been printed in the Binah Magazine and the The Jewish Press. I’ve even been interviewed on the radio! It’s been a great journey, thanks for coming along for the ride.

Here are some stats for the BEST OF 2012:

Most popular category: dessert recipes
Most popular recipe: roasted eggplant parmesan with feta
2nd most popular recipe: s’mores chocolate toffee bark
Most popular craft: mustache straws
Most popular how to: make sorbet
Most commented (not including giveaways): shlishkes
Most pinned: roasted eggplant parmesan with feta

What have been some of YOUR favorite recipes and crafts over the past year? Share them with me in the comments below!

Keep following, keep commenting and most importantly, keep cooking!

<3 Chanie

Wanna give BIB a Blogoversary gift? Vote for the BIB Blog as the Best Kosher Food Blog in the Joy of Kosher Best of Kosher 2012 Awards!

You can always follow BIB on facebook, twitter, instagram, or pinterest! Sharing the love is always appreciated, so let your friends know about the Busy In Brooklyn Blog by sharing today’s post on your facebook wall!

1 year ago: It’s our blogoversary! Celebrate with {Mulled Wine}
2 years ago: Hello World!

Post a Comment

74 thoughts on “Blogoversary BBQ Brisket

  1. Happy Blogaversary!!! 2 years ago I just happened onto a cute blog and now its become my go to place for dinner ideas and recipes:)
    Thanks Chanie, and much success to your blog and beyond!

  2. Mazal tov! Doesn’t it feel great?? I can’t believe we started at the same time. Now that I’m in Israel I feel a bit silly and irrelevant but when I get back I’m sure I’ll get back into it. Congrats and keep up the great blogging. Jewish women bloggers rock!!

  3. Looks luscious! And with kid recommendations, all the more incentive to try it.

    How does it taste with other vinegars? Does it have to be apple cider (we don’t usually have it in the house).

    1. I can’t really say since I only made it with apple cider. Apple cider vinegar works really well in BBQ sauces. I would recommend buying a small bottle.

  4. This post makes me very very happy! As someone who has already tried this brisket recipe, I can tell everyone that you MUST try it ASAP!!!! In fact, you should double the recipe because it will be the first thing devoured at your next meal.

  5. Mazel tov! Happy Blogiversary! Here’s hoping it only continues to grow and provide us with even more wonderful recipes & beautiful photos! Can’t wait try out this celebratory brisket!

  6. Happy Blogoversary.I just wanted to let you know that I made the BBQ Pulled Brisket.It came out phenomenal.I will be serving it tonight at my son’s surprise party. I will be serving Pulled Chicken sandwiches as well. Thank you for sharing this delicious recipe.

  7. Congrats on your Blogaversary! It is obvious that a lot of time, energy, and passion go into the recipes you post. This bbq brisket is mouth watering!

  8. First let me say that i was so happy to find a brisket recipe that didn’t involve a bottle of BBQ sauce. Made this tonight for dinner. It was amazing. Like off the charts amazing. Thank you. I look forward to trying more of your recipes.

  9. Wonderful blog! I found it while browsing on Yahoo News.

    Do you have any suggestions on how to get listed in Yahoo News?

    I’ve been trying for a while but I never seem to get there!

      1. Hi Chani,

        I LOVE this recipe (along with many of your other recipes) and have made it many times in a crockpot. I am wondering if you have alternate instructions for cooking in the oven?

        Thank you!

    1. I know lots of readers have made this for shabbos. Just cook it on low in the crockpot. Don’t worry about reducing the sauce. It might be a bit thinner than it would be if you would have reduced it, but it will still be good.

  10. Hello,
    This recipe looks delicious. I don’t have a slow cooker. I can either pressure cook or can cook in the oven. What do you suggest? I always cooked brisket in the oven.
    Thank you.

    1. I Eda! I don’t have any experience with pressure cookers. I would recommending cooking it in the oven at 250 degrees for about 6-8 hours.

  11. I’m in the midst of making the pulled brisket, I just went to check on it and the meat curled up and is floating in the sauce, so the top part is sticking out. Is this bad? ?

      1. It was out of this world, thank you!!! It had my guests saying “I don’t eat brisket, and this is my third plate”. I made wonton cups for people to fill themselves, and top with sriracha coleslaw and/or horseradish sauce.

  12. hi ! i am a huge fan!!!

    quick question, could i make this in the oven overnight instead? if yes, what temps? thank!!

    1. Hey Suri! I’ve never cooked brisket overnight in the oven, I would just search recipes online to see what is recommended. I’d assume really low, like 200-250 degrees.

  13. Thanks for this yummy recipe! Since I am trying to stay away from store bought sauces which are full of sodium this recipe was really helpful!

    Does this freeze well?

  14. Would I be able to put this brisket in right before Shabbat and cook it in low until the next day? Or would it be completely dried out? This is a staple at family Shabbat dinners, but we have so much food this Shabbat was hoping to make it for lunch instead.

  15. Hi! this looks great… I just wanted to know what my options are if I don’t have a crockpot? Can I cook this over a low flame in my dutch oven pot?

  16. This recipe looks great! Gonna try it tonight. What ideas do u have for serving? My family doesn’t really like bread/buns. Can I put this on puff pastry? How would I bake them? Any other ideas? Thx!!

  17. Is there a way to make this for Shabbat day lunch or do you think it would overcook if I started it on Friday afternoon? Maybe add liquid?

Leave a Reply

Your email address will not be published. Required fields are marked *