How to Cook Brisket in a Slow Cooker - Delishably - Food and Drink
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How to Cook Brisket in a Slow Cooker

Audrey is a cook who loves creating new flavors by tweaking recipes to include healthier ingredients.

This recipe is good for any time, but Super Bowl Sunday is a great excuse to make it.

This recipe is good for any time, but Super Bowl Sunday is a great excuse to make it.

Slow Cooker Brisket Recipe

This is my recipe for slow cooker brisket. For a great variation, try adding cola or beer to the basting or cooking fluid.

Actually this recipe is good for any time, but Super Bowl Sunday is a great excuse to make it. While brisket is not one of the most tender cuts of beef, if cooked properly and most importantly slowly, it has wonderful flavor and can quickly become a household favorite.

When I think of brisket, I can't help but hear the scream in my head, "Hoooowwarrd," from Big Bang Theory, when Howard's mom is "talking" to him. It seems on that show that they are always talking about her making a brisket—and that they are always screaming back and forth!

I have always made my slow cooker pulled beef or sliced beef with pot roast but actually the brisket is equally tasty if cooked properly. Make sure to allow plenty of time to cook it and time to test for tenderness. If needed, cook a bit longer as it should slice easily. If you are expecting a crowd, add Super Bowl sliders or if you have more than one Crock-Pot, do pulled pork or chicken for sandwiches. For an appetizer, try Chinese egg rolls.

Prep time: 20 minutes

Cook time: 7 hours

Yield: 10 servings

Ingredients

  • 2 1/2 pounds fresh beef brisket, cut in half (or substitute pot roast equivalent)
  • 1 tablespoon oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 3/4 cup beef broth
  • 1/2 cup tomato sauce
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tablespoons onion soup mix
  • 1 tablespoon cider vinegar
  • 12 hamburger buns, split or mini potato rolls split or hoagie rolls cut in half or thirds.

Instructions

  1. In a skillet, brown the brisket in oil on all sides.
  2. Place the brisket in a 3-quart Crock-Pot.
  3. Use the same skillet and sauté celery and onion for 1 minute.
  4. Gradually add the broth, tomato sauce and water.
  5. Stir to loosen browned bits from the meat.
  6. Add sugar, soup mix and vinegar.
  7. Bring to a boil.
  8. Pour over brisket.
  9. Cover and cook on low for 7-8 hours or 4-5 hours or until meat is tender.
  10. Let stand about 5 minutes and then slice.
  11. Skim fat from cooking liquid. Thicken if desired.
  12. Serve meat in buns with cooking juices.

BBQ Beef Brisket

Comments

gtm4321 on March 17, 2012:

I found it was very hard to cook a brisket wrong in my crock pot. between garlic and beefy onion soup mix, It is easy to get too salty though. God Bless.

Audrey Kirchner (author) from Washington on January 14, 2010:

Thanks!!

Gustave Kilthau from USA on January 14, 2010:

Audrey - You may enjoy "Redneck's Kitchen Cookbook" that you can download for free from the "Download Books" section of http://www.sampsonafb.com." It is being revised and enlarged, but briskets and several other good things to eat are represented.

Gus :-)))

Audrey Kirchner (author) from Washington on January 14, 2010:

Please do that! Sounds like you really know what you are doing - I just fool around in my kitchen -I'm not sure I'd be capable of doing pit cooking but sounds interesting!! Keep me posted....love learning new things.

Gustave Kilthau from USA on January 14, 2010:

Hello again,Audrey - The two ends of a brisket are very different. The "flat" is very lean and does not have much fat in it or on top of it. The other end is much thicker and fattier, and, also, it has two fairly large plugs of fat, one on each side, that need to be removed, plus plenty of fat on top that should be cut away down to about 1/4 inch thickness. The next time we BBQ one of those I will send a photo to you or post one where you can get to it.

We have two BBQ "pits", one being wood-and-charcoal fired and the other one is a 5-rack stainless steel vertical smoker that uses propane. Mostly we do briskets in the wood-charcoal pit. Sometimes we bake things in the vertical smoker without the smoke when there are many things to be baked, like a dozen Gusberry pies or a bunch of cakes or "Friscos." Our only crockpot can hold about 2 quarts or so.

Gus :-)))

Audrey Kirchner (author) from Washington on January 14, 2010:

Great ideas! Wow that is a bigga brisket! I think with that big of a brisket, I'd have all of my crock pots going - I have about 3 big ones and 3 small ones. I tend to like to put things on for company and start cooking for that army that doesn't show up...just the regiment. All great tips and I thank you as always!

Gustave Kilthau from USA on January 14, 2010:

Howdy Audrey - Your recipe for that tiny brisket looks just fine. I like some spices, like onion, garlic, paprika, cayenne, chili powder, cumin (comino) and the like. My only problem is that the briskets we BBQ here usually weigh around 15 pounds each. Time to BBQ at 220 degrees is 16 hours or so, or close to another 8 hours if we wrap them with aluminum foil after the first 4 hours. I guess we might want to try cutting off the "flat" and crockpotting it your way just to see what the possibilities might be. There is no way to do a whole breisket in our crockpot. Before I forget it, if you don't have a packet of onion soup mix, chop up a couple of onions andput them atop your brisket along with some garlic and a bit of boullion powder. Gus :-)))

Audrey Kirchner (author) from Washington on January 13, 2010:

Thanks ladies for stopping by - and I liked this one because it didn't have the whole packet as Bob and I are supposed to be watching our sodium - anything packaged it seems is definitely breaking the bank! Hope you enjoy this version...and thanks creativeone - blessings to you, too.

suziecat7 from Asheville, NC on January 13, 2010:

I usually put a whole packet of the onion soup mix in mine but not the beef broth. The cider vinegar and sugar is something new to me. I'll have to try this - thanks.

benny Faye Douglass from Gold Canyon, Arizona on January 13, 2010:

Thank you Audrey, I will have to try it. Thank you for sharing. Blessings. creativeone9