Slow Cooker Brisket

Course: American, Entree

Cuisine: Entree

Keyword: Brisket Crock-Pot, how to cook brisket, slow cooker brisket recipe

Prep Time: 15

Cook Time: 10

Total Time: 10 15

Servings: people

Calories: 380kcal

Author: Kris Longwell

This Slow Cooker Brisket yields one of the most flavorful and tender roasts we've ever had or served. The roast can be prepped up to 48 hours in advance of slow-cooking. Just cover and place in the fridge until ready to turn your slow cooker on.

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Equipment

6 to 8 QT Slow Cooker

Ingredients

3 lb brisket flat cut, fat cap trimmed to ⅛ to ¼ inch
2 tbsp black pepper cracked
1 tbsp Kosher salt
4 cloves garlic minced
¼ cup soy sauce
3 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
2 tsp dry mustard

Instructions

Rub cracked pepper, salt, and garlic all over brisket. Use the tip of a sharp knife to cut ½-inch slits across the top of the roast, into the fat cap. Place the roast into the slow cooker.
In a measuring cup, or medium-sized bowl, whisk together the soy sauce, balsamic vinegar, Worcestershire sauce, and ground dried mustard, until mustard has dissolved. Pour over the roast.
Cover and cook on LOW for 8 to 10 hours.
Use tongs and/or spatula to carefully remove the cooked brisket to a cutting board. Loosely tent with foil for about 10 minutes.
Strain the sauce from the slow cooker through a sieve into a fat separator, or a medium-sized bowl. If using the fat separator, pour the liquid into a medium-sized saucepan until only fat remains. If not using a fat separator, use a spoon to skim the fat that is has risen to the top of the liquid. Discard grease. Transfer liquid to saucepan.
Bring the sauce to a boil over high heat. Reduce heat to medium and simmer until sauce has thickened slightly.
Slice the brisket into ½-inch slices and place on a platter. Drizzle some of the sauce over the meat slices. Serve at once, passing sauce at the table.

Video

Notes

We find the best tasting brisket has about an ⅛ or ¼-inch layer of fat on the top of the brisket, known as the fat cap. We recommend cutting a few 'windows' of the fat cap completely away, so the meat is exposed. This allows the seasoning to penetrate through the meat. The fat will cook down as it slowly cooks, and flavors the roast and keeps it extremely moist.

We recommend getting a 'flat' cut of brisket from your butcher. Ask him/her to trim away the excess fat (refer to the first note). If you only have access to a brisket with no fat left, don't worry, it will still be delicious, just not quite as tender.

The brisket can be prepped up to 48 hours in advance of cooking. Simply cover and place in the fridge until you are ready to start slow cooking.

You can cook the roast on HIGH for 4 to 6 hours. You won't get as fall-apart tender of a roast that you would from cooking on LOW, but it will still be delicious.

This can also be slow-cooked in the oven. We recommend a Dutch oven with a lid. Cook at 325°F for 3 hours. Check periodically to make sure the sauce is not burning. If it is, turn the temperature down to 275°F. This usually happens when an oven cooks at a higher temperature than what you set it at.

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