What is the best cut of beef for slow cooked brisket?

The point cut, also known as the deckle, and the flat cut are both good choices. The point cut has more fat, resulting in a more flavorful and tender brisket after slow cooking.

How long should I slow cook beef brisket?

Slow cooking beef brisket typically takes 8-10 hours on low heat (around 250°F or 120°C). Adjust cooking time based on the brisket's size and your slow cooker model.

What is essential for a juicy slow cooked brisket?

Maintaining moisture is key! Keep the lid on during cooking, avoid overcooking, and allowing the brisket to rest, wrapped in foil, after cooking helps the juices redistribute within the meat.

How do I prevent my brisket from drying out in the slow cooker?

Ensure there's enough liquid in the slow cooker to keep the brisket moist. Adding beef broth or a flavorful sauce helps prevent the brisket from drying out during the long cooking process.

Slow Cooked Beef Brisket: 7 Easy Tips for PERFECT Results

Name: Slow Cooked Beef Brisket: The EASIEST, Juiciest Recipe EVER
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 3-4 pound beef brisket, trimmed; 1 tablespoon olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 2 tablespoons smoked paprika; 1 tablespoon kosher salt; 1 tablespoon black pepper; 1 tablespoon brown sugar; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cayenne pepper (optional); 1 cup beef broth; 1/2 cup red wine vinegar; 2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard

Description

Tender, juicy, and melt in your mouth slow cooked beef brisket. This recipe is perfect for a comforting family meal or a potluck gathering.

Ingredients

Scale

3–4 pound beef brisket, trimmed
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons smoked paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
1 cup beef broth
1/2 cup red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard

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Instructions

Pat the beef brisket dry with paper towels. In a small bowl, combine all the rub ingredients. Generously coat the brisket with the rub, making sure to cover all sides.
Heat the olive oil in a large skillet over medium high heat. Sear the brisket on all sides until nicely browned, about 3-4 minutes per side.
Remove the brisket from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
In a crockpot, place the sauteed onions and garlic. Place the seared brisket on top of the onions. In a separate bowl, whisk together the beef broth, red wine vinegar, Worcestershire sauce, and Dijon mustard. Pour the braising liquid over the brisket.
Cover the crockpot and cook on low for 8-10 hours, or on high for 4-6 hours. The brisket is ready when it is fork tender and easily shreds apart.
Once the brisket is cooked, remove it from the crockpot and place it on a cutting board. Use two forks to shred the brisket.
Return the shredded brisket to the crockpot with the braising liquid. Let it simmer for another 15-20 minutes to soak up the sauce.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Calories: 450
Sugar: 8g
Sodium: 650mg
Fat: 25g
Saturated Fat: 10g
Carbohydrates: 15g
Fiber: 2g
Protein: 40g
Cholesterol: 120mg