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How To make Crock Pot Barbecued Beef Brisket
Ingredients
5 1/2
pound
beef brisket
1 3/4
cup
barbecue sauce, smoke flavor
2
tablespoon
brown sugar
1
teaspoon
garlic salt
1
teaspoon
seasoned salt
2
teaspoon
pepper, coarse grind
1/2
teaspoon
onion powder
1/2
teaspoon
dry mustard
2
teaspoon
worcestershire sauce
Directions:
Combine all ingredients except brisket in removable liner. Add brisket and turn to coat well with barbecue sauce. Marinate 3 to 4 hours, or overnight in refrigerator. Place liner in base. Cover and cook on auto for 8 hours; or low for 9-11 hours; or high for 5-6 hours.
How To make Crock Pot Barbecued Beef Brisket's Videos
EASY BBQ Chopped Beef Recipe | Simply Mamá Cooks
Today I am going to show you how to make bbq chopped beef brisket in the slow cooker. You can also freezer prep the meat for dinner. This is such a versatile recipe and a great way to make dinner easy.
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⭐️ EASY Freezer Prep Meals For Dinner
⭐️ COOKWARE VIDEO
INGREDIENTS
3 lbs (1.36 kg) beef brisket flat (or chuck roast)
1 package beef onion soup mix
1/4 packed cup dark brown sugar
2 Tbsp chili powder
1 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp lemon pepper
3/4 cup ketchup
1 Tbsp Worcestershire sauce
1 Tbsp apple cider vinegar
4.5 qt slow cooker
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
How TO Make Chopped Beef Sandwiches
Easy BBQ Brisket In The Slow Cooker
Instant Pot Beef Brisket | Instant Pot BBQ Beef Brisket
Instant Pot BBQ Beef Brisket
Ingredients -
1 - 2-3 Pond Brisket
1 Cup Beef Broth
BBQ Sauce Of Your Choice
Directions -
Place Trivet in the Instant Pot.
Add the 1 Cup Of Beef Broth.
Place your Brisket on the Trivet and pour BBQ Sauce On the Brisket.
Turn the Instant Pot to Hi Pressure and set timer for 60 minutes.
Let the Brisket Naturally Release for 15 Minutes.
Release the remaining pressure and pull out the Brisket to Rest and Cool Down.
Rub some more BBQ Sauce on the Brisket while it is cooling down.
Slice the Brisket up and have one awesome dinner, this was probably one of the BEST Briskets I have ever made, even on my Smoker.
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HOW TO MAKE CROCK POT BEEF BRISKET WITH A SALT & PEPPER RUB
Easy crock pot beef brisket recipe with a simple salt and pepper rub. Slow cooked in the crock pot until moist and tender then placed under the oven broiler for a beautiful smoker-like bark. I also show you how to get a smoke ring without having to actually smoke it in a smoker.
Shopping List:
3-4 lbs. beef brisket flat
2 tbs. Kosher salt (about 1 tbls per side)
2 tbs. Course black pepper (about 1 tbls. per side)
3-4 tbls. Morton’s Tender Quick (refer to pkg. directions)
Directions:
CROCK POT TIP: RESIST TAKING OFF THE LID ESPECIALLY DURING THE FIRST TWO HOURS OF COOKING. EVERY TIME YOU TAKE THE LID OFF YOU ETEND THE COOKING TIME BY 15-20 MINUTES.
Trim the brisket of any excess fat.
Sprinkle the meat side of the brisket with the Tender Quick, about 1 tbls per lb of meat. It should look like a light dusting of snow. (Refer to pkg. directions and adjust as necessary). Then rub it in well.
Lightly cover it in plastic wrap or place it in a zip-lock bag and place it in the fridge for 4 hours afterwhich rinse the brisket under cool water to get the residual Tender Quick off. Pat the brisket dry. DO NOT GO BEYOND 8 HOURS AS THE NITRATES IN THE TENDER QUICK WILL OVER CURE THE MEAT.
NOTE: If you don’t care a having a smoke ring then leave out the Tender Quick step.
Pre-heat the crock pot on low for 30 minutes.
Generously rub in the salt and pepper to both sides of the brisket. Keep in mind this is a thick piece of meat so don’t worry too much about over salting.
Tip: Sometimes it can difficult to locate the grain after cooking because of the dark bark. To serve as a slicing guide, locate the grain on the uncooked brisket then cut off a small piece on the corner against that grain so you’ll know which way to slice after cooking. Another method is to take a picture of the uncooked brisket and use that as the reference after cooking.
Place the brisket fat side down in the crockpot and cook on low for 6-7 hours, depending on your crockpot. Cook to an internal temperature is 185-200 using with a meat thermometer. Mine read 195 when I took it out after 7 hours.
Remove the brisket from the crock pot and place fat side down on a baking pan. Place under the oven broiler for 3-5 minutes until it attains a dark course bark.
Wrap the brisket tightly in foil and wrap it in a heavy towel. Place it in an insulated container such as a cooler for about an hour.
Unwrap, slice against the grain and serve.
Enjoy!
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Anyone Can Make This 24 Hour OVEN Brisket (Surprising Results)
Brisket is one of my favorite cuts of beef and with a little patience and some techniques taken from the savvy culinary world of smoking meats you can end up with the most amazing melt-in-your-mouth brisket cooked 100% in your oven at home.
Video edited by: nomaeditz@gmail.com
Brisket Direction:
1. trim your brisket all the way around leaving a 1/4-1/3 inch layer of fat.
2. season your brisket with desired seasoning (rosemary salt recipe below)
3. bake your brisket at 250 f (120 c) until it reaches around 160 f (71 c)
4. wrap your brisket in butchers paper that's been brushed with beef tallow and return
to the oven at 250 f (120 c) until it reaches 203 f (95 c)
5. remove the brisket from the oven and perform doneness tests until finally resting the brisket down
until it hits 160-170 f (71-76 c)
6. set your oven as low as it goes to match the temperate of the brisket at 160-170 f (71-76 c) and
place your brisket back into the warm oven for 10-12 hours
7. remove the brisket from the oven and let cool down to 150 f (65 c) before slicing and serving
Rosemary salt video
Rosemary salt recipe:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs of sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt weighted recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams of fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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Easy Slow Cooker Barbecue Beef Brisket
Easy Slow Cooker Barbecue Beef Brisket
Beef brisket is rubbed down with spices and cooked low and slow in an amazing barbecue sauce.
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INGREDIENTS:
FOR THE BARBECUE SAUCE:
1-1/2 cups Ketchup
1/2 cup packed Dark Brown Sugar
1/2 cup Water
1/4 cup grated Yellow Onion
2 Chipotle Peppers in Adobo Sauce, finely chopped
3 tablespoons Cider Vinegar
3 tablespoons Worcestershire sauce
1 teaspoon Garlic Powder
3/4 teaspoon Freshly Ground Black Pepper
FOR THE BRISKET:
1/4 cup Paprika
1 tablespoon Chili Powder
1 tablespoon Ground Cumin
1 tablespoon packed Dark Brown Sugar
1 tablespoon Kosher Salt, plus more as needed
1 teaspoon Cayenne Pepper
1 teaspoon Garlic Powder
1 teaspoon freshly Ground Black Pepper, plus more as needed
1 (5-pound) Beef Brisket
FOR THE SANDWICHES:
6-8 Sturdy, crusty Hoagie Rolls
Crock Pot Barbecue Brisket
6-8 slices Smoked Provolone Cheese
1 large Sweet Onion, sauteed until golden in olive oil
Pickled Jalapenos {optional}
DIRECTIONS:
FOR THE BARBECUE SAUCE:
Combine the Ketchup, dark brown sugar, water, onion, minced chipotles, vinegar, Worcestershire, garlic powder and black pepper. Whisk until the brown sugar is dissolved and then pour it into the slow cooker.
RUB FOR THE BRISKET:
In a separate bowl combine 1/4 cup paprika, 1 tablespoon of chili powder, ground cumin, dark brown sugar and kosher salt. Then measure and add in a teaspoon of cayenne pepper, garlic powder and coarse black pepper.
Slice the brisket in half and rub the entire thing with the seasoning. Drop it into your slow cooker with the barbecue sauce in the bottom, secure the lid and set your slow cooker to low and cook for 10-12 hours.
Remove the brisket to a cutting board and either shred or slice.
Pour the sauce from the crock-pot into a large bowl and let sit for 30 minutes. Once the fats float to the top, use a spoon and skim it off and discard.
Add the shredded beef brisket back into the crock-pot and the skimmed barbecue sauce and keep warm until ready to serve.
FOR THE SANDWICHES:
I toast 6-8 sturdy, crusty hoagie rolls under the broiler for a few minutes.
Top with a heaping amount of saucy shredded beef brisket and a slice of smoked {or non smoked} provolone cheese. Place the sandwiches back under the broiler until the cheese has melted and then top the whole thing with sauteed onions and pickled jalapenos {if you want} and serve! Truly the onions make it work.
And this barbecue beef brisket reheats beautifully and makes EXCELLENT leftovers!
Enjoy!
Adapted from:
Crock Pot Brisket
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