Crockpot Brisket Recipes

SLOW-COOKER BRISKET

Steps:

• Whisk the bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon salt and 1 teaspoon pepper together in the insert of a 6-quart slow cooker. Use a fork to pierce deeply all over the brisket, then place in the slow cooker and rub all over with the paste. Cover with a lid and cook on low heat until a meat thermometer reads an internal temperature of 185 to 200 degrees F in the thickest part, about 4 hours.
• Turn the heat off and remove the insert from the slow cooker. Cool the brisket for at least 15 minutes in the cooking liquid.
• Transfer the brisket from the cooking liquid to a large plate or baking sheet, and pat dry with paper towels. Reserve the cooking liquid. In a large cast-iron pan set over medium-high heat, add the oil and heat until it starts to shimmer. Add the brisket, fat-side down, and sear until browned and slightly crispy, 2 to 3 minutes. Use tongs or two metal spatulas to carefully flip the brisket. Cook until browned and slightly crispy on all sides, 1 to 2 minutes.
• Transfer to a cutting board and slice the brisket against the grain. Serve hot with the cooking liquid.

SLOW-COOKER BEEF BRISKET

Steps:

• Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
• Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
• Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.

CROCK POT BRISKET

Steps:

• Mix all ingredients except for the brisket.
• Place the brisket into the crock pot and pour the cola mixture over the meat.
• Cook on high for 8 hours or overnight on low.
• Slice and serve.

SLOW COOKER TEXAS SMOKED BEEF BRISKET

Steps:

• Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
• Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
• Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.

SLOW-COOKER BRISKET AND ONIONS

Steps:

• In a 5- to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with onion and some cooking liquid; sprinkle with parsley.
• If you make this ahead of time, cover and refrigerate brisket in cooking liquid, up to 1 week. Reheat in a 300-degree oven.

CROCKPOT BRISKET

Steps:

• 1. roll up or fold in half brisket and fit into oval crock pot
• 2. add soup mix, onions,pepper, water and cinnimon
• 3. mix cornstarch in a few tsps water, and pour into crock pot
• 4. splash gravy master and push the brisket up and down a few times to mix it up.
• 5. heat on high setting for about 8 hours or until falling apart on the fork. serve over mashed potatoes
• 6. **for a super extra large brisket like the ones you find in Texas you can use 2 pks of onion soup mix

SLOW COOKER BEEF BRISKET

Steps:

• Sprinkle the brisket on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the brisket (slice it in half lengthwise if too large for the skillet) and cook until browned on both sides, 4 to 6 minutes per side. Remove from the pan and set aside.
• Stir the tomato paste into the pan and cook until heated through, about 2 minutes. Add the mustard and 1 cup of the vegetable broth; scrape the bottom of the pan with a wooden spoon to remove any browned bits. Carefully transfer the liquid to a slow cooker, along with the onions, carrots and garlic. Then add the brisket, vinegar, Worcestershire, bay leaves, and the remaining 1 cup broth. Cook on low until the brisket is very tender, about 8 hours.
• Remove the brisket to a platter and let rest for 20 minutes. Meanwhile, strain the cooking liquid, season it with salt and pepper, and keep warm.
• Slice the brisket against the grain and serve it with the sauce.

COUSIN DAVID'S SLOW COOKER BRISKET

Steps:

• Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.

SLOW-COOKER BEEF BRISKET

Steps:

• Cut brisket in half; place in a 5-qt. slow cooker. Add mushrooms and bay leaves. Combine the tomatoes, onion, brown sugar, vinegar and ketchup; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender., Remove beef and keep warm. Discard bay leaves. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat across the grain; serve with gravy.

CROCK POT BRISKET RECIPE

Steps:

• Place the brisket in the crock pot. Sprinkle the onion soup mix, garlic powder, and brown sugar over the top of the brisket, and massage gently into the meat. Pour the chili sauce over the top, covering the meat completely.
• Cook on low heat for 8 - 10 hours. Remove the brisket from the slow cooker and slice against the grain. Pour the sauce over the brisket slices to serve.

CROCK POT BBQ BRISKET

Steps:

• Combine all ingredients in the rub and mix to combine.
• Rub the brisket on all sides thoroughly with the brisket rub.
• Combine the barbecue sauce and broth in the bottom of the crock pot and mix. Lay the brisket on top of the BBQ sauce.
• Cover and cook on low for 6-8 hours or until the meat is tender and cooked through.
• Remove brisket and slice, or shred, and return to sauce mixture.
• Serve hot with your favorite sides, on a bun, or on a baked potato.
• Once the brisket is done in the slow cooker, remove the brisket (in one piece) and place it on a baking sheet. Line the baking sheet with foil for easy clean up.
• Bake for 15 minutes at 450˚F to get the smoked BBQ brisket color and texture on the outside of the brisket. The outside of the brisket will darken in color and the edges will begin to crisp as the inside stays tender and juicy.

SLOW COOKER BRISKET

Steps:

• In a small bowl, combine the soup mix, sugar, salt, and pepper. Sprinkle the mixture over both sides of the brisket and rub it into the meat.
• Place the meat, fat cap side down, into a 6 to 8-quart slow cooker. Place the thyme sprigs, garlic, and bay leaves on top of brisket. Add the carrots, potatoes, celery, and onion over top.
• In a liquid measuring cup, whisk together the stock, Worchestershire sauce and cornstarch until the cornstarch is fully dissolved. Pour the liquid into the slow cooker. Cover and cook on high for 5-6 hours, or low for 8 hours until the brisket is tender to slice, but not falling apart.
• Remove the brisket from the slow cooker and transfer to a cutting board, fat cap side up. Remove and discard the thyme sprigs and bay leaves. Thinly slice the brisket against the grain. Serve alongside the vegetables, drizzled all over with the gravy from the slow cooker.

OLD-FASHIONED CROCKPOT BEEF BRISKET

Steps:

• Place the onions in the bottom of a 5- to 6-quart slow cooker, then place the brisket, fat side up, on top of the onions.
• Sprinkle the garlic on top of the beef. Surround the meat with the chunked carrots, and any other root vegetable you'd like.
• Combine the ketchup, vinegar, brown sugar, salt, marjoram, and pepper in a small bowl and then rub into the beef.
• Pour 1 cup water into the slow cooker over the vegetables; don't pour over the meat, or you'll wash off the seasoning mixture.
• Cover the crockpot and cook on low for 8 to 10 hours or until the meat is very tender.
• To make the gravy, remove the brisket, onions, and carrots and any other vegetables from the slow cooker, place on a serving plate, and cover tightly with foil to keep warm.
• Pour the liquid from the crockpot into a large saucepan.
• Mix the flour with 1/2 cup water, add to the saucepan, and bring to a boil, stirring the gravy frequently with a wire whisk. Boil until the gravy is thickened; then add the Worcestershire sauce.
• Season the gravy with salt as needed until the flavor comes to life.
• Slice the meat and serve with gravy, onions, and carrots.