Slow-Cooker Brisket

  • Yield : 4 to 6 servings
  • Cook Time : 20m
  • Ready In : 35m
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  • 1/4 cup bourbon
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon lightly packed dark brown sugar
  • 2 teaspoons granulated garlic
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons ground cumin
  • Kosher salt and freshly ground black pepper
  • 3 1/2 pounds flat-cut beef brisket
  • 1 tablespoon vegetable oil


Step 1

Whisk the bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon salt and 1 teaspoon pepper together in the insert of a 6-quart slow cooker. Use a fork to pierce deeply all over the brisket, then place in the slow cooker and rub all over with the paste. Cover with a lid and cook on low heat until a meat thermometer reads an internal temperature of 185 to 200 degrees F in the thickest part, about 4 hours.

Step 2

Turn the heat off and remove the insert from the slow cooker. Cool the brisket for at least 15 minutes in the cooking liquid.

Step 3

Transfer the brisket from the cooking liquid to a large plate or baking sheet, and pat dry with paper towels. Reserve the cooking liquid. In a large cast-iron pan set over medium-high heat, add the oil and heat until it starts to shimmer. Add the brisket, fat-side down, and sear until browned and slightly crispy, 2 to 3 minutes. Use tongs or two metal spatulas to carefully flip the brisket. Cook until browned and slightly crispy on all sides, 1 to 2 minutes.

Step 4

Transfer to a cutting board and slice the brisket against the grain. Serve hot with the cooking liquid.

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