How to make Brisket in a Crockpot

Brisket is a cut of meat from the upper chest of the cow. The muscles in the brisket are worked extensively, resulting in meat which is tougher than other cuts. This makes cooking the brisket in the crock pot ideal. The long cooking time breaks down the coarse fibers of the meat, making it tender and juicy. This recipe yields a 4 lb. brisket which will serve 4 to 6 people.

Things You'll Need

• Aluminum foil Kosher salt Black pepper Minced garlic Liquid smoke 6-quart crock pot Platter Serving plate Barbecue sauce (optional) Vegetables (optional)

Instructions

1. Unroll a length of aluminum foil that is significantly larger than the brisket. Set the brisket onto the foil and rub 2 tsp. of salt, 2 tsp. of black pepper, and 1 tsp. of minced garlic into the surface of the meat.

2. Sprinkle 2 tsp. of liquid smoke over the brisket, and wrap the aluminum foil tightly around the meat. If there are any gaps in the foil, ensure they are at the top, and will not let the juices leak out.

3. Set the crock pot to low and place the wrapped brisket inside. Cook the brisket for at least 8 hours, up to a maximum of 10 hours. The longer the brisket is cooked, the more tender and juicy it will be.

4. Remove the brisket from the crock pot, and set it on a platter to rest for 10-15 minutes. Unwrap the brisket and carve into slices. Make sure to reserve the liquid inside the aluminum foil and crock pot for use as gravy.

5. Place a slice of brisket onto each serving plate and pour the reserved liquid over the meat. Serve hot with barbecue sauce and steamed vegetables, if desired.

Tips & Warnings

• Leftover brisket makes great sandwiches. Save any meat that remains after eating, and keep it refrigerated until ready to use. Discard any unused portion after 5 days of refrigeration. A dry meat rub of choice can be massaged into the brisket prior to wrapping with aluminum foil, if desired.

References

• Book: Slow-Cooker Recipes; Gooseberry Patch; 2007
• University of Nebraska at Lincoln - Department of Animal Sciences - Beef Brisket, Whole, Boneless