Opinions Please on Crock Pot Brisket?!?
Question by ~Susakins Makoozakins~: Opinions Please on Crock Pot Brisket?!?
Ok - so I'm going to make a beef brisket (3 pounds) this weekend. I've been checking out site for it for a recipe.
What do you think if I just add it to the crock pot with no spices and a bottle of good bbq sauce?!?
Do you think I should add beef broth also and how much?!?
Thanks in Advance!!!
Best answer:
Answer by ahartzler
You can do that but you may want a bit more liquid. I would add either a cup of beef broth or a bottle of amber beer. The beer gives great flavor. I also add an onion cut into wedges.
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Tagged with: Brisket • Crock • Opinions • Please
Filed under: Slow Cookers
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i would do bbq sauce & then add a can of beef broth
If your brisket is seasoned, I’d stick with just the beef broth, the juices in the brisket package, and any additional seasoning packet they put in. It’s quite yummy by itself.
If it’s just the beef, I think I’d still start with beef broth, some chopped onion and garlic, s&p, and some bay leaves. I’d leave the bbq sauce til much later in the cooking so it doesn’t just burn up in the crockpot.
Unless you just have to use the crock pot, baking the brisket is my preferred method. Crockpots make it too mushy for me. Put it in a baking dish up on a rack, put an inch of water in the bottom, cook covered about 350 – 375 for about an hour per pound. That makes it tender and moist inside, with crispy edges. Uncover it for the last 20 – 30 minutes, and let stand (covered) about 10 – 15 minutes before slicing accross the grain.
I’ve never added broth, I just use water, but then again I use season-all.
First of all I always do brisket in the crock pot . Next I am not a fan of any bbq sauce .
What I do is 1 ) place brisket into crock pot and pour in a pisner beer and half as much water . Some allspice berries , whole cloves , rosemary , salt and pepper .
2 ) option is to use dry red wine instead of the beer
I love beef brisket…..I have tried the beer recipie and it was good. We do not cook brisket to often tho as I am married to a cattle rancher so I prefer other cuts of beef and we raise our own for the freezer!!
I got the recipies below from Taste of Homes web site, which is where I love to go for ideas on cooking .
http://www.tasteofhome.com
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Beef Brisket in Beer
One bite of this super tender brisket, and you’ll want to curl up with it for the evening! With its pleasant gravy, this entree just asks to be served with a side of mashed potatoes.
Ingredients:
1 fresh beef brisket (2-1/2 to 3 pounds)
2 teaspoons Liquid Smoke, optional
1 teaspoon celery salt
1/2 teaspoon pepper
1/4 teaspoon salt
1 large onion, sliced
1 can (12 ounces) beer or nonalcoholic beer
2 teaspoons Worcestershire sauce
2 tablespoons cornstarch
1/4 cup cold water
Directions:
Cut brisket in half; rub with Liquid Smoke if desired, celery salt, pepper and salt. Place in a 3-qt. slow cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Cover and cook on low for 8-9 hours or until tender.
Remove brisket and keep warm. Strain cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice beef across the grain; serve with gravy. Yield: 6 servings.
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Smoked Beef Brisket
This gives a sensational smoky taste to tender slices of this slow-cooked beef brisket. It’s one of my family’s favorites any time of the year.
Ingredients:
1 fresh beef brisket (2-1/2 pounds)
1 tablespoon Liquid Smoke
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
1/2 cup ketchup
2 teaspoons Dijon mustard
1/2 teaspoon celery seed
Directions:
Cut the brisket in half; rub with Liquid Smoke if desired, salt and pepper. Place in a 3-qt. slow cooker. Top with onion. Combine the ketchup, mustard and celery seed; spread over meat.
Cover and cook on low for 8-9 hours. Remove brisket and keep warm. Transfer cooking juices to a blender; cover and process until smooth. Serve with brisket. To serve brisket, thinly slice across the grain. Yield: 4-6 servings.
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Flavorful Beef Brisket
A memorable part of my wedding day was the supper my mom prepared. This moist fork-tender brisket is a popular entree hearty appetites appreciate.
Ingredients:
1 beef brisket (about 5 pounds)
2 tablespoons canola oil
1 medium onion, sliced
Salt and pepper to taste
1 cup water
1 bottle (18 ounces) barbecue sauce
Directions:
In a Dutch oven, brown beef in oil on both sides over medium-high heat; drain. Top with onion, salt and pepper. Add water; cover and bake at 325° for 2-1/2 hours or until tender.
Remove beef. Cool for 5 minutes; cover and refrigerate overnight.
Discard onion and cooking liquid. Slice meat 1/4 in. thick across the grain; place in a roasting pan. Drizzle with barbecue sauce. Cover and bake at 325° for 30-45 minutes or until heated through. Yield: 16-18 servings. Tip: Refrigerating the beef overnight makes it possible to slice it very thinly.
Add some beer AND coffee with the BBQ sauce, I put it in my chili to with great results. Only a 1/2 cup to 1 cup will do. Are you putting it on a bun? If just serving sliced use less to make a thicker sauce. Have fun!