I love a good barbecued brisket, with luscious, smoke-infused fat, crispy edges, and tender meat that falls apart. Unfortunately, I don’t have a smoker. Nor do I have the time to lovingly care for a smoking brisket. (Especially when it’s cold out!) But, I do have a crock pot. And while slow cooked brisket might never be quite the same as smoked fatty brisket, it can be pretty darn delicious. Plus, it’s the perfect bulk cooking project for hectic schedules and cold temperatures.
So, pull out your slow cooker and put it to good use. (Don’t have a slow cooker? I highly recommend this one.)
Easy & Delicious Beef Brisket
Serves 6-16 (depending on brisket size)
- 1 beef brisket with fat cap intact, 3-6.5#
- 2 c. barbecue sauce of choice (plus additional sauce for afterwards)
- salt and pepper
- garlic powder
- cayenne pepper (optional)
Note: You want to make sure that you buy a brisket with the fat cap intact, and leave it on for cooking. It will ensure flavor in your brisket as well as necessary moisture! Reid Super Save is my go-to place for brisket in Charlottesville.
- Season both sides of the brisket with salt, pepper, garlic powder, and cayenne. (Or any other spices of choice).
- Put one cup of barbecue sauce in the bottom of your crock pot. Lay the brisket in the crock pot, fat side facing up. Spread your second cup of sauce evenly across the top of the brisket. Cook on high for 3-4 hours, then on low for another 3-5 hours (or on low for 8-11 hours). Cook on the lower side for smaller cuts of meat and longer for bigger cuts.
- Remove brisket from juices in crock pot and slice or shred according to your preference. You can keep the fat cap on or remove it at this point. You can serve it with the pot juices or with additional sauce or hot sauce.
I made a HUGE brisket, and put leftovers to good use with homemade brisket biscuits (biscuit, cheese, brisket, fried egg, and hot sauce).