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I love Brisket. When cooked properly it’s a wonderful piece of meat. Plus, it’s made in the slow-cooker, perfect for when you don’t want to turn on your oven, but still crave a comforting meal! This piece of brisket was enough to feed my family of six, and provide leftovers for lunch the next day.
Speaking of the next day, make sure if you have leftovers to save some of the tasty juice in the bottom of the slow cooker. Warm it all up and put your brisket on a bun for the a delicious sandwich.
I hope you enjoy!
I don’t know about you all, but I’m always looking for dinner inspiration. Here is another brisket recipe.
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Slow Cooker BBQ Brisket
by Shugary Sweets
Prep Time: 20 minutes
Cook Time: 8 hours
Ingredients (serves 8)
- 3-4lb Beef Brisket, trimmed
- 3 cloves garlic, pressed
- 12oz beer (I used Goose Island Nut Brown)
- 3/4 cup brown sugar
- 1/3 cup apple cider vinegar
- 1/4 cup dijon mustard
- 1/4 cup worcestershire sauce
- 3/4 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 6oz can tomato paste
Instructions
In bottom of slow cooker, mix the brown sugar, vinegar, mustard, seasonings, tomato paste, garlic and beer together. Lay brisket in slow cooker, cover and turn on low. Cook for 8 hours. Remove from slow cooker and slice beef. Pour juices over meat and serve. Enjoy!
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Mmm. I have never had brisket, but every time we go out to our favorite BBQ restaurant, my dad ALWAYS orders brisket. It seems like such an intimidating piece of meat, but this looks so tender and perfect. I must make it next week when the temps raise here in Sacramento and we’ll want something hearty and delish!
This looks awesome! We just got a half of a beef from my brother so I have a brisket sitting in the freezer begging me to eat it:) Thanks for sharing over at Hunk of Meat Monday!
The flavor is preserved and the meat is very soft, surely everyone will love this! Your barbecue brisket recipe is worth trying out, than you for sharing.
We fixed beef briskets, sealed really tight, and cooked on a slow temperature. Have always been told, to cut it against the grain. This looks like it was cut with the grain, so I was wondering if it was still as tender.
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