Jun 17, Crock Pot Beef Brisket

This Crock Pot beef brisket is beef brisket at its best - slowly simmered in a crock pot with lots of flavorful additions.

It's moist and tender with a Texas style barbecue sauce built right in.

Beef brisket is usually well seasoned, wrapped in foil and left to roast in a low oven for hours.

This recipe uses an electric slow cooker or crock pot to achieve the same results.

There's ample room here to substitute flavorings of your choice, just give yourself 24 hours to let the brisket bubble away to perfection - hopefully you can wait that long!

Texas Style Beef Brisket in a Crock PotIngredients

8 pounds whole beef brisket, fat untrimmed
1 cup espresso or double-brewed strong coffee
1 bottle (14 ounces) chili sauce
1 can (12 ounces) soda - such as Coke, Pepsi or Dr. Pepper, regular or diet
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons brown sugar
1 tablespoon liquid smoke
1 tablespoon kosher salt
1 tablespoon ground black pepper

Directions

Cut the beef brisket in pieces if it is too large to lay flat in the bottom of the crockpot. Combine the kosher salt and black pepper in a small bowl and season the brisket evenly, covering both sides of all the pieces.

Whisk together the espresso, soda and chili sauce. Put the brisket in the bottom of the crockpot and pour the mixture over the meat. Set the temperature at low, cover the pot and let it simmer until the same time the next day (24 hours).

After it's cooked, remove the brisket from the pot and discard the fat. Shred the brisket with forks, then put the shredded meat back in the crockpot.

Mix together the Worcestershire sauce, Dijon mustard, brown sugar and the liquid smoke. Pour this mixture over the shredded brisket and gently mix it to completely cover all the meat. Cook on low for 1 more hour, then serve the meat and sauce together or separately.

Serves 12 to 14

Good To Know - This makes a lot of barbecue brisket - consider freezing half of it, plus the sauce, tightly wrapped in plastic, for another time. Let it thaw out in the refrigerator overnight, then gently heat it up in the oven.

On Your Own - This recipe can be made using half the amount of brisket, but go ahead and make the full recipe of the sauce made from the ingredients listed above.

It can stay refrigerated for over two weeks, and if you simmer it for about 20 minutes, you have a great basting sauce and barbecue sauce to serve with chicken or burgers.

When you think brisket from now on think Crock Pot Beef Brisket.

Similar Crock Pot Recipes:

Crock Pot Brisket

Crock Pot Corned Beef and Cabbage Recipe