BBQ Brisket Crockpot Style


What better way to follow-up a healthy, delicious crispy baked chicken recipe than some barbecue brisket?! I figure if you eat healthy one day, you can bank those extra calories to splurge on something rich and savory the next day, right? I don’t know, the logic works for me. In reality, this recipe is really an oxymoron. You can’t exactly have some good old BBQ without the barbecue, can you. And a slow cooker isn’t even close. But again, we’re in Brooklyn, so we do things a bit differently. Like having a Labor Day BBQ inside with a grillpan. Just go with it.

So while not exactly authentic barbecue, this brisket is pretty tasty. And actually, if you do the two-day method (or overnight) it actually isn’t that glutenous either. I ordered a few pieces of brisket as part of our Lewis Waite Farm quarter cow package. “Bessy” (my husband insisted on naming the beef) has been chilling (hehe…) in our chest freezer for a few months now. The more normal cuts have gone quickly–ground beef, steaks of all shapes and sizes, short ribs–but the ones that I’m not sure what to do with (the organs mainly that my husband claims HE will cook…ha.) have hung on, like the brisket. My general strategy for things I don’t know what to do with is either (a) make a stew of some sort or (b) stick it in the crockpot with other tasty flavors and home something magical comes out. Well, for the brisket, plan b was a great success.

I had some barbecue sauce lying around from when we got bbq catered for my birthday. I mixed the sauce with a little extra sugar, some spices and whatnot, poured it over the brisket, set the crockpot for 10 hours and let it do its thing. The magical part actually came by accident. While the brisket was cooking away at home, my husband and I decided to see a movie after work. Then grab a slice of pizza, completely forgetting about the brisket! By the time we got home, it was late, we were full and didn’t have much interest in the brisket anymore. So in the fridge it went for leftovers the next day.

Well, who knew the secret to brisket was eating it the next day?! I did taste it before sticking the whole thing in the fridge, but the next day it was so much better. All of the fat rose to the top and congealed. Pretty gross. So gross that I didn’t even want to take a picture. I don’t think any amount of Photoshopping could have made that thing look attractive. After peeling off that layer of fat, we were left with a tender, much leaner version of brisket! And (even better!) because the meat was chilled, I could actually slice it! No shredded brisket mess like my last pork roast! I achieved beautiful even slices. After slicing, the brisket went back into the pot with its sauce, warmed up in the oven, then was devoured. I guess I should note if you eat the whole thing in one sitting, that “leaner” part doesn’t really mean all that much.

BBQ Brisket Crockpot Style (serves 2-6 people, depending on level of glutton)

  • 2lb beef brisket
  • 1 tsp salt plus extra for initial rubdown
  • fresh ground pepper
  • 2 c bbq sauce
  • 1 tbsp brown sugar
  • 2 tsp Worcestershire sauce
  • 2 tsp garlic powder
  • 1 tsp onion powder or minced onion
  • 1/2 tsp dry mustard
  • 1/4 tsp cayenne pepper

Generously rub entire brisket with salt and pepper. Set in slow cooker pot. In a small bowl, whisk all ingredients until smooth. Pour 2/3 of sauce over brisket, turning brisket so both sides are coated. Once done turning, pour the rest of the sauce over the brisket. Cook for 10 hours on low (you can do this part overnight; your kitchen will smell amazing when you wake up the next day!)

Once done cooking, put the entire slow cooker stoneware into the refrigerator for at least 3 hours or overnight (or all day, if cooked overnight) The fat will rise to the top and solidify. Remove layer of fat from dish. Transfer brisket to a cutting board and slice into 1/4 to 1/2 inch slices. Return brisket to stoneware and heat in the oven (uncovered) at 350°F for about 20 minutes, or until sauce starts bubbling. Serve immediately.

12 thoughts on “BBQ Brisket Crockpot Style

  1. Made this on Saturday/Sunday and ate it last night. Wonderful! I don’t do crockpot meals that often because most seem to involve onions or a lot of pre-prep. This was easy to make (on a commercial break) and easy to re-heat. Served with rough smashed yukon gold potatoes and haricots verts—delicous, and have 2 more nights of leftovers!

    • Glad you liked it! I made a different pulled brisket in the crockpot (from Smitten Kitchen) for this weekend and a pulled pork recipe to feed all the D&D participants in our apartment. I assume both went over well because with 5lbs of meat and 7 people, we had less than a cup of shredded meat leftover.

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