.jpg)
10 months ago
73
PROTECT YOUR DNA WITH QUANTUM TECHNOLOGY
Orgo-Life the new way to the future Advertising by AdpathwayThis post may contain affiliate links. Please read our disclosure policy.
No smoker needed, a slow cooker is the secret to a tender beef brisket. I this recipe, I add a zesty rub and cook it low and slow with onions, garlic, and a tangy sauce.
- Flavor: Melt-in-your-mouth brisket is tangy, spicy, and full of robust flavor.
- Skill Level: Prepping, cooking, and clean-up are so easy using a slow cooker.
- Technique: This brisket is cooked low and slow, making it very tender. I do not recommend cooking it on high.
- Checking the brisket: The Brisket will become more tender as it cooks. Check the brisket for tenderness with a fork; if it’s not tender, let it cook for a little longer. Open the slow cooker quickly as not to let out too much heat.
Ingredient Tips
- Brisket: Look for a whole brisket with lots of white marbling (it keeps the brisket moist during cooking and adds a ton of flavor). You can also use a pot roast or a chuck roast if the right brisket isn’t available.
- Onions: Onion elevates the roast from the bottom of the slow cooker and adds flavor.
- Spice Rub: I use a homemade rub for great flavor without being too salty.
- Sauce: Make crockpot brisket your signature recipe using homemade BBQ and chili sauce. Chili sauce is NOT spicy (I use this brand here), it is the same sauce I use in my famous meatloaf recipe.
How to Cook Brisket in a Slow Cooker
- Massage the rub into the brisket and sear.
- Add onions and garlic to the slow cooker, and place the seared brisket on top.
- Cover and cook until tender (full recipe below).
- Remove brisket and set aside. Skim fat from the sauce.
- Slice the brisket and serve with sauce.
You will see long fibers running down the meat. Be sure to cut the meat against the grain. This shortens the fibers, making the meat more tender.
Serving Suggestions
Serve it straight from the crockpot buffet-style, accompanied by some rolls, for all that savory sauce. It pairs well with coleslaw, mashed potatoes, corn on the cob, baked beans, and cornbread.
Brisket makes great sandwiches, tacos, and nachos, too!
Leftovers
Keep leftover brisket in an airtight container in the refrigerator for up to a week. Freeze portions in zippered bags for up to four months and thaw in the refrigerator before reheating.
Did you make this slow cooker brisket recipe? Leave a comment and a rating below.
No ratings yet↑ Click stars to rate now!
Or to leave a comment, click here!
Slow Cooker Brisket
This slow cooker brisket recipe makes fall-apart tender beef with a flavorful seasoning.
Prep Time 15 minutes
Cook Time 7 hours
Searing/Broiling/Resting Time 20 minutes
Total Time 7 hours 35 minutes
- ▢ 1 medium yellow onion sliced
- ▢ 4 cloves garlic coarsely chopped
- ▢ 1 tablespoon olive oil or as needed
- ▢ 4 pounds brisket
Spice Rub
- ▢ 1 tablespoon chili powder
- ▢ 1 tablespoon brown sugar
- ▢ 1 teaspoon salt or to taste
- ▢ ¾ teaspoon onion powder
- ▢ ½ teaspoon black pepper
Combine chili powder, brown sugar, salt, onion powder, and black pepper in a small bowl. In a separate bowl, combine the barbecue sauce and chili sauce.
Add the onion and garlic to the bottom of a 6-quart slow cooker.
Dab the brisket dry with a paper towel and massage the spice rub over the surface of the brisket.
Add olive oil to a large skillet, over medium-high heat. Sear all edges of the brisket for about 1 minute per side.
Place the brisket on top of the onions and pour the sauce overtop.
Cook on low for 7 to 9 hours or until tender and internal temperature reads 205°F.
Optional broil: After the brisket is finished cooking, preheat the broiler to high (500°F). Line a rimmed baking sheet with foil and transfer the brisket to the baking sheet. Broil 6 inches from the heat for 4 to 6 minutes or until lightly charred.
Meanwhile, skim fat from the sauce/drippings. If you'd like to thicken the sauce, simmer it in a saucepan for about 5 minutes.
Let the brisket rest 10 minutes and then cut into thick slices across the grain. Serve with the reserved sauce or additional barbecue sauce.
Chili sauce is not a spicy sauce, I use Heinz brand found here. It’s in a glass bottle near the ketchup in most grocery stores.
The brisket should be very tender when cooked low and slow. If it isn’t tender, it likely needs more time.
It is very important to cut the meat across the grain.
Brisket can be served on its own or as tacos or sandwiches.
Calories: 454 | Carbohydrates: 20g | Protein: 48g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 141mg | Sodium: 1107mg | Potassium: 957mg | Fiber: 2g | Sugar: 14g | Vitamin A: 532IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Slow Cooker
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipes you'll love
About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
Free eBook!
Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!
You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.
English (US) ·