Brisket Barbecue // Crockpot Recipe (2024)

FAQs

Does brisket need liquid in slow cooker? ›

Does beef brisket in a slow cooker need to be in liquid? Absolutely. Your slow cooker beef brisket does not need to be fully submerged, but you will need some amount of liquid for it to cook — and to add more flavor.

Braising and smoking are the most common. They're both effective ways to add great flavor to the meat as well as make it mouthwateringly tender. You can also steam beef brisket. Begin by searing it in a large pan or browning it in the oven.

Cooking brisket is pretty simple. All that it really needs is a long and slow cooking time. That's why I love to make it in my slow cooker. However, if you are short on time, you can also use your Instant Pot to make it, with pretty similar results.

It's a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it tender.

It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.

The Texas Crutch doesn't exclusively refer to brisket. You can use the technique with any meat. The popular 3-2-1 method of cooking ribs uses the Texas crutch. The numbers simply refer to 3 hours in the smoker unwrapped, then 2 hours wrapped in foil, with the final hour unwrapped at a slightly higher temperature.

Place the brisket fat-side down in the slow cooker, since the heat comes from below, and top the brisket with the vegetable mixture. You can trim the fat off once you are ready to slice (or shred) and serve.

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

The meat was overcooked: Slow cookers are known for their ability to tenderize meat, but if the meat is cooked for too long, it can become overcooked and tough. It's important to follow the recommended cooking time for your recipe to ensure that the meat is cooked to the correct doneness.

The pot of the slow cooker usually sits on a base that houses the heating element on the bottom, while Crockpots have their pots inside of a container (or crock) and get heating from all sides. Therefore, slow cookers heat up slower than crockpots, with the heat level higher on the bottom of the pot.

Can you overcook meat in a slow cooker on low? ›

Can you overcook something in a slow cooker? Slow cookers are specially designed to cook food for long periods of time, but yes, you can still overcook in a slow cooker if something is left on the wrong setting for longer than it's supposed to be.

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.

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.

Because brisket is a tough cut of meat, it's best when braised (that is, simmered in a small amount of liquid), either in the oven, the slow cooker, or on the stovetop.

You don't want the finished brisket to be too fatty, but you'd also hate to have a dry brisket. Keep it fatty: The fat cap will protect the brisket from drying out during the long, slow cook and baste the brisket as the fat slowly melts. You can remove the excess fat after the brisket is completely cooked and cooled.

Slow cookers have tight-fitting lids, which means they create rather than evaporate liquid in the cooking. 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.

Put a water bowl in your smoker to add moister and to promote a better smoke ring. Cook until the internal temp reaches 165 degrees and then wrap the brisket in butcher paper. Cook until the meat is somewhat limp when you pick it up with tongs in the middle or a thermometer inserts without resistance.