Slow Cooker Smoked Beef Brisket Recipes

SLOW-COOKER BEEF BRISKET

Steps:

• Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
• Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
• Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.

SLOW-SMOKED BRISKET

Steps:

• Remove brisket from any packaging and dry with paper towels. Place fat side up (with the thicker point cut on top) and use a sharp knife to trim the fat on the top to an even sheath about 1/2-inch thick.
• Coarsely grind peppercorns in a grinder or coffee mill. Sift through a strainer to remove fine pepper dust, leaving only pieces. You should have about 1/2 cup pepper. Combine with an equal amount of salt and rub over the brisket. The coating should be complete and packed on well: depending on size, you may need to make and use more pepper-salt mixture. Cook immediately, or set on a rack in a sheet pan, cover loosely, and refrigerate for at least 8 or up to 36 hours. This will develop a crustier "bark" on the finished brisket.
• Remove and clean the grates of a charcoal grill (if using a kettle grill, it should be at least 22 inches across) or smoker, preferably one with a temperature gauge. Half-fill a chimney starter with charcoal, light it and let burn down until gray with ashes. Dump the charcoal on one side of grill and close lid. When temperature settles at 225 to 250 degrees, place half the wood chips over the coals. Return grate to grill and lay brisket on it, fat side up. Cover.
• Cook at about 225 degrees, maintaining the temperature with additional charcoal and wood chips, for 4 to 6 hours, or until the internal temperature of the meat's thickest part reaches 170 to 180 degrees on an instant-read thermometer. At this point, you can continue cooking it on the grill, or in a 225-degree oven. In either case, remove brisket from grill and wrap in unwaxed parchment or butcher paper. Then wrap well in foil. Return to grill or place in oven. (Although the internal temperature will remain steady at about 180 degrees during this final cooking, it will take anywhere from 2 to 4 hours more for the meat, fat and collagen to soften completely. Start testing after 1 1/2 hours, prodding brisket with your finger to see how it responds: the meat should become soft and balloon-like, almost jiggly.)
• When meat is done, set aside for at least 30 minutes to let juices settle. (In a cooler, well wrapped, the meat will stay hot for at least 4 hours.) Remove foil and paper. Separate the point from the flat cut; trim off any remaining fat and membrane, and cut into 1/2-inch-thick slices.
• Serve the old-fashioned way with slices of white bread, or with pinto beans, potato salad and coleslaw. For sandwiches, pile slices in soft white or potato rolls, preferably brushed with butter and toasted, and top with raw white onions and pickled cucumber and jalapeño slices.

SLOW-COOKED BARBECUED BEEF BRISKET

Steps:

• In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.

KELLY'S CROCK POT "SMOKED" BEEF ROAST OR BRISKET

Steps:

• Trim beef of any large extra fat. A little is good for flavor.
• Place the roast in the middle of a large piece of aluminum foil.
• Rub beef all over with all of the spices.
• Sprinkle liquid smoke over beef and rap tightly in foil. Make sure it's completely wrapped.
• DO NOT ADD ANY LIQUID TO THE CROCKPOT!
• Place in crock pot and cook on low setting for 8-10 hrs (10 for a larger cut of beef).
• Unwrap beef and serve with the "smoker" juices in the crock pot or with your favorite barbecue sauce.

SMOKY BARBECUE BEEF BRISKET (CROCK POT)

Steps:

• Trim fat from brisket. If necessary, cut to fit into crock pot.
• Combine chili powder, garlic powder, celery seed and pepper; rub evenly over meat. Place meat in a 3 1/2-5 quart crock pot.
• For sauce, combine catsup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry mustard. Pour over brisket.
• Cover; cook on low setting for 8 to 10 hours or on high for 4 to 5 hours. Remove meat from cooker. Cut the brisket into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat.

SLOW-COOKER SMOTHERED BEEF BRISKET

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray.
• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add shallots; cook 3 to 4 minutes, stirring frequently, until starting to brown. Add mushrooms; continue cooking 3 to 4 minutes, stirring frequently, until tender. Stir in garlic; cook 30 to 60 seconds or until fragrant. Remove from skillet to small bowl.
• Rub brisket with remaining 1 tablespoon oil; season with salt and pepper. Heat skillet over medium-high heat; add brisket, and cook 1 to 2 minutes on each side, until browned. Place fat-side up in slow cooker; top with shallot mixture.
• In small bowl, mix 1/2 cup broth, the Worcestershire sauce and soy sauce. Pour into slow cooker around beef brisket. Cover; cook on Low heat setting 8 to 9 hours or until brisket is very tender. Transfer beef to cutting board; cover and keep warm. With slotted spoon, transfer shallot mixture to small bowl.
• Strain cooking juices using fine mesh sieve, and reserve 1 1/2 cups of the strained juices; transfer to 1 1/2-quart saucepan. In small bowl, mix remaining 2 tablespoons beef broth and the cornstarch with whisk; beat into cooking juices in pan. Heat to simmering over medium heat 2 to 3 minutes, stirring constantly, until slightly thickened. Remove from heat; stir in whipping cream.
• Cut beef into 1/2-inch slices, cutting against the grain. Transfer sliced beef to serving platter, using large flat spatula or fish turner. Top beef with shallot mixture; drizzle with sauce before serving. Garnish with chopped parsley. Serve with mashed potatoes.

SLOW COOKER TEXAS SMOKED BEEF BRISKET

Steps:

• Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
• Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
• Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.

SLOW COOKER BEEF BRISKET

Steps:

• Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
• Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
• Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
• Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
• Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
• Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
• Preheat the oven's broiler.
• Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
• Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
• Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.

SMOKY BEEF BRISKET

Steps:

• In a large resealable plastic bag, combine the liquid smoke, pepper and salt; add the brisket. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight., Drain and discard marinade. Combine the brown sugar, celery salt, garlic salt, onion salt, nutmeg and paprika; rub over meat. Wrap in a large sheet of heavy-duty foil; seal tightly. Place in an ungreased 15x10x1-in. baking pan. Bake at 325° for 4 hours or until meat is tender., Remove brisket to a warm serving platter; skim fat from pan juices. In a saucepan over medium heat, combine 1 cup pan juices with barbecue sauce; cook and stir until thickened. Thinly slice meat across the grain; serve with sauce.