Brisket Barbecue // Crockpot Recipe (2024)

FAQs

Does brisket need liquid in a slow cooker? ›

The brisket requires some liquid for braising in the slow cooker, but that could easily be just broth or wine and you'd still have delicious brisket.

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

Even though you're cooking at low temperatures for a longer interval, you still run the risk of overcooking your beef if you're not vigilant. Leaving your brisket unattended for long periods is a recipe for disaster that's easily avoidable.

Why is my brisket still tough after 8 hours in the slow cooker? If your brisket is tough after 8 hours, it likely needs to be cooked longer in order to bread down the connective tissues and tenderize the meat. Even 30-60 minutes can make a world of difference! Continue to cook until the brisket is tender.

It's a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it tender.

Completely thaw meat or poultry before smoking. Because smoking uses low temperatures to cook food, the meat will take too long to thaw in the smoker, allowing it to linger in the "Danger Zone" (temperatures between 40 and 140 °F) where harmful bacteria can multiply.

To season your brisket for smoking and for Brisket Burnt Ends, simply rub generously with kosher salt, black pepper, and optional garlic powder. Place the seasoned brisket into the fridge and allow it to dry brine overnight. Now, it's time to cook!

With rare exceptions, braised briskets are cooked tightly covered. A lid is ideal, but you can also cover a pot or casserole dish with heavy-duty foil, making sure to seal the edges.

A 2-4 Hour Rest Makes Brisket & Pork Butt Better

Because they contain connective tissue that is converted to gelatin after many hours of “low & slow” cooking, and it's this gelatin that rehydrates the meat during the resting period.

“Beef may be tough in the slow cooker if you haven't added enough liquid, or haven't cooked it for long enough,” Kristen Carli, M.S., R.D., owner of Camelback Nutrition & Wellness, tells SELF. “For cuts of meat, the fattier cuts are often the ones that get juicy and tender.

What if brisket doesn t fit in slow cooker? ›

If your brisket doesn't fit your Crockpot, simply cut it into two smaller pieces. Step 2: Cook low and slow: After giving your brisket a good sear, it's time to cook. Don't be tempted to cook the brisket on high for a shorter period of time to speed up the process.

With evaporation stopped, the heat of your smoker pulls ahead in the battle of the stall. The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it.

Should brisket be submerged in the slow cooker? The meat doesn't need to be swimming in broth, but yes, it should be at least partially submerged. Here, 2 1/2 cups is plenty for a 3-pound piece of meat. A bit of cornstarch whisked into the liquid helps add body to the sauce.

Cooking brisket in the oven requires braising it in liquid in a covered baking pan or Dutch oven.

Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

Then put the drip pan on top of the foil balls and then place your grate/grid in the BGE. Place a small aluminum pan filled with water on the grate while cooking the brisket. This will help keep the meat moist and promotes a better smoke ring in your meat.