Get ready to defy the stereotypes of bland and soggy slow cooker meals. We will guide you through creating a SENSATIONAL BEEF BRISKET that’s bursting with flavor and perfectly tender.
We’ll share our tips to ensure your brisket turns out irresistibly delicious, along with some of the most FAQs. Lastly, how to char your brisket and create an amazing homemade BBQ sauce with the extra juices.
Tackling a brisket can be quite the daunting task for many. Heck, I’ve gone over 50 years without ever making one because I thought the only way to achieve that delicious melt in your mouth meat was with a smoker. But fear not! Enter the mighty slow cooker.
This kitchen superhero is here to save the day and make your brisket dreams come true. It’s a game-changer, folks. The controlled and gentle heat of the slow cooker ensures that your brisket emerges succulent and flavorful. But I already know what you’re thinking ….
Start checking on the meat according to the time recommendations in the recipe and you’ll be golden. 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.
The Most Common Slow Cooker Brisket Questions:
1.What cut of beef is best for brisket?
Brisket is typically cut from the breast or lower chest area of the animal. The most common cuts used for brisket are the “flat cut” and the “point cut”. I haven’t found a place that can beat Costco’s prices on brisket
2. How long should I cook the brisket?
The cooking time for brisket can vary depending on the size of the cut and the cooking method used. Generally, slow cooking methods like smoking or braising require several hours of cooking time, often around 1 to 1.5 hours per pound of meat. Expect between 8-10 hours on low in a slow cooker.
3. Should I trim the fat from the brisket?
Trimming the fat is a personal preference. Some prefer to trim excess fat for a leaner result, while others leave a layer of fat on top to add flavor and moisture during cooking. If leaving the fat, make sure to score it before cooking to help render and baste the meat.
For our recipe, I recommend trimming most fat off otherwise the leftover juice will become very greasy affecting the homemade BBQ sauce.
4. How do I know when the brisket is done?
For tender, pull-apart brisket, aim for an internal temperature of around 195°F to 205°F (90°C to 96°C). You can use a meat thermometer to check the temperature in the thickest part of the meat.
5. How long should the brisket char on the grill?
When charring a 4 lb already cooked brisket on the grill, it’s essential to focus on achieving a flavorful crust without drying out the meat. I recommend grilling the brisket over medium-high heat for about 3-4 minutes on all sides, or until you achieve the desired level of char and caramelization.
6. Do I really need to refrigerate it overnight?
Yes, refrigeration time can make a difference when using dry rubs on meat, especially tougher pieces. It allows the dry rub to penetrate the meat and enhance its taste. Not to mention, the salt and seasonings in the rub have time to work their magic, resulting in a more tender brisket.
Finishing Off The Brisket
Slow-cooked brisket tends to have a tender texture rather than a traditional crispy one. So here are a few suggestions to help you achieve that after your brisket is cooked:
- Finish on the grill (summer): After the brisket has been cooked in the slow cooker, you can finish it on a hot grill. Preheat the grill to medium-high heat and transfer the cooked brisket to the grill grates. Grill each side for a few minutes, flipping as needed, until you achieve a charred and slightly crispy exterior.
- Broil in the oven (winter): Another option is to place the cooked brisket on a baking sheet and broil it in the oven. Position the brisket on the top rack, set the broiler to high, and broil for a few minutes on each side until you achieve a desired level of browning and crispness.
- Sear in a hot skillet (not my favorite): Heat a skillet with a small amount of oil over high heat. Place the cooked brisket in the hot skillet and sear each side for a couple of minutes until nicely browned and crispy.
- Use a smoker or barbecue: If you have access to a smoker or barbecue, you can transfer the cooked brisket to the smoker or barbecue for a short period. This will add a smoky flavor and potentially create a more traditional texture. Then again, if you had access to the smoker you probably wouldn’t be using a slow cooker in the first place.
Beef Brisket in Slow Cooker
FAQ
Does brisket have to be submerged?
How do you keep brisket moist in a slow cooker?
Should meat be submerged in liquid in slow cooker?
Should brisket be covered in liquid while cooking?
Can You overcook brisket in a slow cooker?
Yes, it is in fact possible to overcook brisket in a slow cooker. While it is a tough cut of meat and slow cooking it over a long period of time is what makes it tender, cooking it for too long will result in mushy and unappetizing brisket.
What is the healthier substitute of brisket?
Brisket is high in fat. Instead of brisket, lean meat like chicken, turkey and fish will be a good option for healthy lifestyle. Chicken is good source of protein and has very less fat. Omega-3-fatty acids are good for healthy heart, which we used to get from fish.
How do you cook brisket in a slow cooker?
Add oil to a large cast iron skillet or Dutch oven over medium-high heat, adding the brisket when the oil is shimmering. Cook on both sides for about two minutes until it has a good sear, then move it fat side down into the slow cooker. When you sear meat, you want your pan screaming hot, so make sure you open a window and turn your hood fan on!
Does slow cooking brisket make it mushy?
While it is a tough cut of meat and slow cooking it over a long period of time is what makes it tender, cooking it for too long will result in mushy and unappetizing brisket. To avoid overcooking your brisket, ensure you have your slow cooker set to low and not high and use a meat thermometer to check for doneness.