This Brisket recipe is probably the easiest recipe I have ever made . I like my Brisket made in the slow cooker and this recipe makes it so very easy , you don’t even have to brown it first on the stove top.
It has a sort of barbecue flavor rather than the traditional brisket flavor. If you have a slow cooker and can order a few very simple ingredients this one is for you.
Please stay safe and stay home and keep on cooking along with me.
5 lbs Brisket–if you use a larger brisket adjust the seasonings and maybe add another 1/2 cup of sauce
Kosher Salt and Freshly Ground Black Pepper
1 tsp. Onion Powder
1/2 tsp . Garlic Powder
1/2 tsp Paprika — you can use Smoked Paprika but I used regular
1/2 tsp. Cumin
1/4 tsp. cayenne pepper– I used 1/2 tsp. because we like the heat
1 1/2 cups Honey Barbecue Sauce — I used Sweet Baby Rays (any sauce will do but this is very good and available at most supermarkets)
1/3 cup brown sugar
1/2 Tbsp. Cornstarch
Pat Brisket dry with some paper towels . I take out a large baking sheet and place the brisket on this to do this next step.
Sprinkle brisket generously with Salt and Pepper. Mix all other dry spices in a small bowl . Dry rub both sides of the brisket with this mixture
Stir together the Barbecue Sauce and brown sugar
Spray your slow cooker with cooking spray and then pour half the of the sauce into the bottom of your slow cooker. Place the seasoned brisket fatty side up into the slow cooker. Don’t worry if it’s very big for the cooker because it shrinks down considerably. Cover the top of the brisket with the remaining sauce.
Cover the slow cooker and set heat to low for 9 hours, or until fork tender
When the brisket is finished cooking, remove it carefully from the slow cooker and put on a cutting board
Pour the sauce from the slow cooker into a large bowl and let it cool
Slice off the fat cap from the top of the brisket and discard
Flip the brisket over so the leaner side faces up. You can see the grain of the meat this way. Slice the brisket against the grain at a slight diagonal. Thin slices are best– I use an electric knife which really helps here.
Skim the fat that has risen to the top of the sauce in the large bowl. I actually have a measuring cup that filters out the fat — if you can get one of these it’s great. I didn’t have that much fat so don’t worry too much about this unless it looks very fatty which it probably won’t
In a small bowl , stir together the cornstarch and 1 Tbsp. of Water till completely smooth. Pour the cornstarch mixture into the bowl of sauce and stir to combine
Pour 1/2 the sauce back into the slow cooker. Layer the sliced meat on top of the sauce. Pour the remaining sauce over the brisket
Turn slow cooker to high for about an hour till the meat and sauce are heated through and the sauce is bubbling and it thickens. Keep on warm setting if you’re serving that day.
the leftovers were great for a few days
Total cooking time is 10 hours so you can get up early like I did and get it in the slow cooker early enough to have for dinner depending on what time you like dinner
Or make ahead of time and refrigerate or freeze with the sauce and heat it up the day you want to eat it.