Home Recipes THE BEST SLOW COOKER BEEF BRISKET RECIPE THAT YOU WILL EVER EAT

THE BEST SLOW COOKER BEEF BRISKET RECIPE THAT YOU WILL EVER EAT

by anny

The slow cooker is an amazing kitchen appliance that can help make cooking easy, stress-free and tasty. It’s especially great for busy weeknights and weekends when time is precious. With this recipe, you’ll get a flavorful and tender cut of meat that melts in your mouth, thanks to the meaty flavors from the smoked brine.

If you are looking for a delicious and easy to make beef brisket recipe, look no further! This slow cooker beef brisket recipe is the best that you will ever eat. It is simple to make, and the results are amazing. The beef brisket is cooked in a slow cooker with a variety of flavorful ingredients, and it comes out tender and juicy.

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TOTAL TIME:9 HRS 15 MINS
PREP TIME :15 MINS
COOK TIME :9 HRS

Ingredients:

SLOW COOKER:

4-5 pounds of beef brisket reduced in excess fat
1 cup of water
1 tablespoon beef stock bouillon
2 tablespoons Worcestershire sauce
1 teaspoon reduced sodium Soy Sauce
1/2 cup homemade sauce for barbecue (instructions to follow).

SPICE RUB:

2 tablespoons paprika
2 tablespoons packed brown sugar
1 teaspoon chili oil
2 tsp. EACH garlic powder and salt
1 tsp EACH chipotle, onion, and pepper powder
1/2 teaspoon dried Thame
14 teaspoon cayenne pepper optional

BARBECUE SAUCE:

1 1/2 cups ketchup
1/3 cup Molasses
1/3 cup packed brown Sugar
1/4 cup free-from blackberry preserves
1/4 cup apple cider vinegar
1 tablespoon reserved Spice Rub
1 tablespoon mesquite fluid smoke optional, but highly recommended*

instructions:

Pre-heat oven to 425°F. Line large baking sheet with jelly roll pan sides/jelly roll pan with foil or parchment paper for easy cleaning. Set aside.

Spray a 6-quart slow cooker (or larger) with nonstick cooking spray.

Rinse and dry the brisket. Cut your brisket in half if it is too long.

Mix together the Spice Rub ingredients in a large bowl. Add 1 tablespoon of the Spice Rub to a medium bowl. Place the brisket on a baking sheet and rub all of the remaining Spice Rub evenly over it. You can either let the meat rest at room temperature for 30 mins or refrigerate it up to 24 hours. To sear meat, bake covered for 30 minutes at 425°F.

Mix all Barbecue Sauce ingredients with 1 tablespoon of reserved Spice Rub. Stir to combine. Add 1/2 cup barbecue sauce to a slow cooker with 1 cup water, 2 tablespoons Worcestershire, 1 teaspoon reduced sodium Soy Sauce, and 1 tablespoon beef Bouillon. Mix together (bouillon won’t be fully dissolved, but will disintegrate during cooking).

To prevent yourself from burning your hands, use tongs to transfer the brisket to the slow cooker. You will need to squeeze it in because it will be very large. It will not all be under the liquid.

Cook on LOW for 8-10 hrs until the brisket is tender. Flip halfway through cooking. You can cook your brisket longer if it is too tough.

Transfer the brisket onto a foil-lined baking sheet. Broil for 5-10 minutes until lightly caramelized. Keep warm by heating the remaining barbecue sauce in a microwave or simmering it until heated through.

If desired, brush the brisket with more barbecue sauce. Slice or chop the grain if you wish. You can serve the barbecue sauce with the brisket or make sandwiches from it. (See side dishes below recipe.

MAKE Ahead: I will often cook my brisket to tenderness, then remove the ceramic insert and place it in the refrigerator with the juices. I then skip the hardened fat and cook the brisket on low in the slow cooker for about 1-2 hours, until it is cooked through. Then, I proceed with the recipe.

Tips and Tricks:

1. Season your beef brisket with a dry rub or marinade at least an hour before cooking. This will help to infuse the meat with flavor and make it more tender.

2. Sear your beef brisket in a hot pan before slow cooking. This will help to lock in the flavor and juices.

3. Cook your beef brisket on low for 8-10 hours, or until it is fork-tender.

4. Let your beef brisket rest for at least 10 minutes before slicing into it. This will allow the juices to redistribute, making for a juicier and more flavorful cut of meat.