Easy Crock Pot Brisket
This Easy Slow Cooker Smoky Brisket is full of that smoked flavor you love, without needing a smoker. The beef comes out tender and juicy every time.
Servings: 8
Ingredients
- 4 pounds beef brisket, fresh, unseasoned beef brisket (not in a salty brine or pre-seasoned)
- 4 cloves garlic, minced
- 2 teaspoons freshly ground black pepper
- 2 tablespoons onion powder
- 2 tablespoons good quality liquid smoke
- kosher salt, to taste
- Optional: freshly chopped parsley for garnish
Instructions
- Pat dry beef with paper towels to completely remove any excess moisture. Trim excess fat, but leave some, as some fat is necessary for flavor.
- Place beef on a large sheet of heavy duty aluminum foil.
- Evenly press on the garlic, black pepper, and onion powder all over the roast. Sprinkle light layer of kosher salt over roast; check the level of salt in your liquid smoke to determine whether to go light or heavier with the kosher salt.
- Gently pour/pat on the liquid smoke. Tightly wrap beef with foil and seal closed.
- Place foil-wrapped roast directly into the slow cooker and cook on low for 10 hours. Carefully unwrap foil (take care not to get burned by steam) and check for fork-tender doneness.
- Carefully transfer the brisket to a cutting board, reserving the cooking juices. Taste the brisket and juices, adding kosher salt as needed. Slice the brisket against the grain.
- Arrange it on a serving platter. Spoon the seasoned juices over the top and serve warm, garnished with fresh parsley or your favorite BBQ sauce.
Notes
- This recipe is meant for fresh, unseasoned beef brisket.
- Beef brisket is often sold as "corned beef" that is already pre-soaked in a salty brine. If you bought corned beef, use this corned beef recipe instead.
- Substitutions: Add 1 tbsp smoked paprika or dark brown sugar for a barbecue crust, or 1/2 tsp cayenne pepper/chili powder for heat.
- Prep Ahead: You can always add the dry rub ahead of time, wrap it tightly in foil, and let it rest in the fridge overnight, ready to cook the next day.
- Storage & Reheating: Store any leftovers in an airtight container with the juices for up to 4 days. Reheat uncovered at 425 degrees.
- Pair this with Brown Sugar Baked Beans with Bacon or Honey Cornbread Muffins for a full meal.
Nutrition (per serving)
Calories: 314kcal | Carbohydrates: 1.3g | Protein: 41.4g | Fat: 14.7g | Saturated Fat: 5.2g | Cholesterol: 123.3mg | Sodium: 157.9mg | Fiber: 0.3g | Sugar: 0.1g