Brisket Barbecue // Crockpot Recipe (2024)

FAQs

Does brisket have to be covered in liquid in slow cooker? ›

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.

Brisket contains a lot of connective tissue, which can make it tough. The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin.

Do I need to sear my brisket before slow cooking? It's not necessary, but it gives a better end result. Searing brisket caramelises the outside of the meat and imparts more flavour in the final dish. It also begins the process of rendering the fat, which is another flavour boost.

Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.

There is no need to cover the meat in liquid when cooking with a slow cooker, you only need enough liquid to cover the base of the slow cooker as the meat and vegetables will release liquid as they cook. Slow cooking beef is a simple and soothing winter option that never goes out of style.

OK, most of the problem with tough brisket is usually undercooking. The way to solve this is to cook to internal temperature of about 95C or 203f.

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it.

Mind you, it is a little faster. The meat still needs a couple of hours in a higher temperature range to fully render fat and dissolve collagen. Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart.

Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours. Flip brisket and smoke for 1 hour. At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.

Does apple cider vinegar tenderize brisket? ›

Pour apple cider vinegar over the brisket. The vinegar will help tenderize the meat and will add sweetness to it. Proper brisket should be cooked low and slow in a smoker, using wood or charcoal.

Brown brisket in a small amount of oil over medium-high heat. Or sear fat side up in a heated 500 ˚F oven for 20 minutes to develop flavor. Add a small amount of liquid (water, broth, or wine) to a Dutch oven, cover tightly, and simmer gently over low heat or in a 275 ˚F oven for 3 to 4 hours, or until tender.

The brisket is done when the internal temperature is between 190 and 200 degrees. It should not go above 205 degrees. You can also tell the brisket is cooked when it's fork tender. You can easily shred it between 2 forks.

The idea is to season and place the four dry pieces stacked in the crock-pot so that the two top point-pieces do NOT get immersed in the cooking liquid so they can develop a yummy crust resembling the bark that's formed when the point portion is cooked in a pit.

To keep brisket moist in a slow cooker, sear before cooking to trap in the juices, add liquid (broth, BBQ sauce), cook on low heat, and avoid lifting the lid frequently to retain moisture.

A slow cooker does not need any liquid added at the beginning of the cooking process, because it will generate steam, which will become liquid in the bowl. For recipes that use liquid, and have not been written specifically for a slow cooker it make sense to reduce the amount of liquid by half.

Cooking brisket on the stovetop follows pretty much the same overall plan as how to cook brisket in the oven: Pat dry and season the meat, mix a cooking liquid (about 3 cups for a 3- to 4-pound brisket), pour it over the meat, and cook, covered, low and slow.

Wrap the brisket tightly in a double layer of heavy-duty aluminum foil, keeping one end open. Pour the beef broth into the opening, then seal the packet. Return the brisket to the grill and re-insert the probe. Cook until the internal temperature reaches 204℉, another 4-5 hours.