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Slow Cooker Brisket Recipe

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3.9 from 5 reviews

This Slow Cooker Brisket recipe delivers tender, flavorful beef with minimal effort. Seasoned with a blend of spices and enhanced by liquid smoke and soy sauce, the brisket cooks slowly for six hours, resulting in a juicy and savory meal perfect for any occasion.

Ingredients

Brisket

  • 3 pound beef brisket (trimmed)

Dry Seasonings

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon black pepper
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon table salt

Liquid Ingredients

  • 2 Tablespoons low sodium soy sauce
  • 2 Tablespoons liquid smoke
  • 2 cups beef broth

Instructions

  1. Prepare the Brisket: Trim any excess fat from the 3-pound beef brisket to ensure a leaner final dish. Place the brisket into your slow cooker base.
  2. Mix Seasonings: In a small bowl, combine onion powder, garlic powder, dry mustard powder, black pepper, brown sugar, and table salt. Sprinkle this dry mixture evenly over the brisket in the slow cooker.
  3. Add Liquids: Pour the low sodium soy sauce, liquid smoke, and beef broth over the brisket and seasonings, ensuring the meat is well submerged and evenly coated to infuse flavor.
  4. Cook the Brisket: Cover the slow cooker with the lid and set it to low. Let the brisket cook undisturbed for 6 hours, allowing the meat to tenderize and absorb all the seasoning flavors.
  5. Rest the Meat: After cooking, remove the lid carefully to avoid steam burns. Let the brisket rest in the slow cooker for 10 minutes to allow juices to redistribute, which helps keep the meat moist and tender.
  6. Slice and Serve: Using two spatulas or a long spatula, carefully lift the brisket onto a cutting board. Slice it thinly against the grain with a sharp knife and serve hot for a delicious meal.

Notes

  • Resting the brisket after cooking enhances juiciness and makes slicing easier.
  • For a smokier flavor, you can increase the liquid smoke slightly but avoid overpowering the beef.
  • If preferred, cook on high for 3-4 hours, but low and slow is best for tenderness.
  • Leftover brisket can be refrigerated for up to 3 days or frozen for 2 months.

Find it online: https://marthatasty.com/slow-cooker-brisket-recipe/