The slow cooker is your best friend when it comes to cooking brisket. It’s the perfect way to cook tough meat and keep it moist for hours on end.
Whether you’re looking for a new recipe or cut of meat, this blog will walk you through how to cook brisket in a slow cooker.
What is a Brisket?
Brisket is a cut of beef from the breast or lower chest. Briskets are separated into two types: “packer” and “pencil.”
A packer style will have more fat, while pencil cuts contain less fat but more connective tissue in the meat itself.
The word “brisket” comes from Old Norse, who used it as a cooking term for both beef and mutton.
Briskets are typically cooked for long periods of time at low temperatures to make them tender enough to be sliced thinly across their grain; this process is called braising or pot roasting.
The best-known example of cooking by this method is corned beef, which originally contained much smaller pieces than many contemporary versions found in supermarkets today.
What vegetables are good cooked with brisket?
It is best to use vegetables that are in season or fresh. If you want a dish with an Italian flare, then zucchini and squash might be on your list. With brussel sprouts when they are still young, it’s easy to get them nice and tender by cooking them until just crisp-tender before adding any sauces for flavor.
One other vegetable option is broccoli which tastes great as a side dish after being cooked into something like this brisket recipe.
And don’t forget about potatoes!
Potatoes will absorb spices wonderfully while infusing anything else in the pot with their own subtle sweetness – perfect for long braises such as this one!
While most people think sliced carrots would be the best vegetable to cook in this dish, I’m tempted to go with a different option. Carrots have a tendency to get too soft when they are overcooked and turn into mush!
Maybe you want something more substantial on your plate? In that case, do not forget about onions!
They can add flavor quickly while cooking as well as giving your food a nice crunch after it’s finished. Chopped onion is a great way to make sure all of those spices mentioned earlier really come through from the bottom of the pot for an extra layer of earthiness or depth.
The best time to cook brisket
The best time to cook brisket is the day of or night before. There are a multitude of benefits to this approach!
First off, it will give you more than enough time to allow all that flavor from your marinade sink into the meat and really get nice and tender.
Secondly, there’s no pressure on your evening if you’re cooking for guests since everything can be done ahead of time. Finally (and most importantly), when you wake up in the morning one less thing needs to be taken care of before getting ready for work – so why not sleep in just a little bit?
With all that talk of cooking for the day or night before, it’s important to know how long your brisket should marinate.
I recommend at least 12 hours for best results! But if you’re in a pinch and don’t have time (or forgot!) then just make sure not to cut any corners on allowing plenty of time for soaking up those delicious flavors from the garlic, thyme, salt and pepper you’ve mixed together.
Slow Cooker Beef Brisket
Brisket is a tough meat, but it has an incredible depth of flavor. It can be difficult to cook brisket right on the stove because you would have to watch the pot and stir constantly for hours (or even days) at a time.
Slow Cooker Beef Brisket Crockpot Recipe: Ingredients:
- One large onion chopped
- Half cup ketchup
- Two tablespoons spicy brown mustard or Dijon mustard
- One tablespoon Worcestershire sauce
- One tablespoon cider vinegar
- Two teaspoons liquid smoke
- One teaspoon garlic powder
- Two teaspoons salt
- Four teaspoons black pepper (or less, to taste)
- Five pounds beef brisket
Combine all ingredients and mix well.
Sear the meat in a skillet
There is nothing like a brisket in a slow cooker. You will have a tender and tasty meat that you can serve at your friends and family parties.
The only thing you need to do is to sear the brisket before you add it to the slow cooker. This way, you will have a delicious meat that will not be chewy.
Brown the brisket in a skillet then place it in your slow cooker.
Place the brisket into the slow cooker
Combine all ingredients and mix well. Cover with water, add salt and pepper to taste, onion soup mix or beef broth cubes for flavor if desired. Place brisket in crockpot, rub mixture on the meat, cover with a lid then cook for eight hours on LOW or four hours on HIGH.
The brisket will be tender enough to shred easily when it’s done cooking! Remove from crockpot and separate any large pieces of fat that are still attached to the beef before serving. It is great served over rice or potatoes and topped with onions slices.
Remove from the slow cooker
Once you have reached desired time and internal meat temperature (I like mine to be 200 degrees), remove brisket from cooker with tongs and place onto cutting board.
After resting for 15 minutes, slice against grain into thin slices across whole thickness using a sharp knife while pulling back with each cut so as not to mash beef by moving blade over same area too many times before reaching end of roast; discard any fat pieces left behind after slicing.
Separate any large pieces of fat that are still attached, and serve. Brisket is best served with barbecue sauce and sides of your choice. We recommend coleslaw or potato salad.
Tips for Making Slow Cooker Brisket
- Do not let the brisket cook for longer than the recommended time, or it will get tough.
- Slicing against the grain means you’re cutting in a direction that goes against how meat is typically cut when being served. Doing this makes your slices of beef more tender and easier to chew on without using any teeth. Cutting across the grain has an entirely different effect: You’ll end up with pieces of meat that are tougher because they have been sliced parallel to, rather than perpendicular to, all those little muscle fibers running through them.
- Brisket is a type of beef that comes from the lower chest, and has an exterior layer called “the fat cap” or “bark.” This outer part needs to be trimmed before cooking.
- The best way to trim brisket properly is by using paper towels because it doesn’t leave any stickiness behind like other things you might use such as bacon wrappers.
- Place your thumb on top of the fat just above where you want to cut, then slice down parallel with your finger while staying close enough so that all the visible fat gets removed but not touching the meat itself. Don’t forget about both sides! Remember: there should still be at least one quarter inch left after trimming for the fat cap to form a seal with the surrounding meat.
- Portioning: A typical recipe for brisket will say how many pounds of meat they require, but it’s always good to have extra on hand in case you need more or less than what is called for. I find it helpful to have a piece of butcher paper on the counter when cooking and dividing up meat so that I can easily measure how much is being cooked before returning unused portions to the fridge.
- Use your slow cooker liner or aluminum foil with some oil in it (I prefer coconut) to line the bottom of your crockpot, then put all ingredients inside except for any garnish like onion rings or fresh parsley.
- Temperature: The USDA recommends using low heat settings for beans, vegetables and grains; medium heat setting for other meats such as lamb shanks, pork shoulder and beef brisket; high heat settings are only recommended if you’re roasting whole turkeys or frying bacon! When choosing a heat setting, remember that the higher your temperature is set, the longer it will take for food to cook.
- Cooking Time: per pound rule of thumb in a crock pot: 12 hours on low or eight hours on high.