Do you remember the country song by Alabama that says, “I’m in a hurry to get things done, I just rush & rush until life’s no fun.” If that’s your personal theme song, you may have a tough time making a good beef brisket.
Beef brisket can’t be rushed. It’s known as being a tougher cut of meat so if you don’t cook it low-and-slow, you’ll likely be disappointed. This is why beef brisket slow cooker is so ideal. You can set-it-and-forget it and your slow cooker does all of the work for you.
Why do I have to cook beef brisket low and slow?
Brisket is one of the primal cuts of beef, and it’s from the breast section of the cow. When a cow stands or lies down, much of their body weight is on this area. Since this muscle is used often, it’s stronger, and therefore tougher.
Another interesting (and random) fact about brisket is that there is only one brisket in an entire cow. It can weigh around 13 pounds, so when you buy a brisket at the store it’s usually cut in half.
How to cook Brisket?
There are lots of different ways to cook brisket, but for the best results you’ll want to have a long cooking time at a low temperature. Here’s the beef brisket slow cooker recipe we use when we are going to be gone all day, and want dinner ready when we come back to the house. It’s a very easy recipe that you can’t go wrong with.
Beef Brisket Slow Cooker
Ingredients
- 1 beef brisket from Clover Meadows Beef Remember, our beef briskets are double-wrapped to ensure freshness, so make sure you remove both wrappers
- DRY RUB
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery seed
- 1/4 teaspoon pepper
- SAUCE:
- 1/2 cup ketchup
- 1/2 cup chili sauce
- 1/8 cup packed brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 to 1-1/2 teaspoons Liquid Smoke optional
- 1/2 teaspoon ground mustard
- A dash of A1 sauce
Instructions
- In a small bowl, combine the dry rub ingredients; rub over brisket. Place in a 3-qt. slow cooker. Let it sit in the slow cooker for at least an hour. If possible, put the slow cooker in your refrigerator and let it sit overnight so that the beef can absorb the spices from the rub.
- 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 low for 8 hours, or until meat is tender. Serve with the reserved sauce.
- Slice all the meat against the grain, and it will literally be falling apart. Yum!