Smoky Slow Cooker Beef Brisket Recipes

Steps:

• Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
• Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
• Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
• Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
• Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
• Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
• Preheat the oven's broiler.
• Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
• Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
• Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.

Steps:

• Remove brisket from any packaging and dry with paper towels. Place fat side up (with the thicker point cut on top) and use a sharp knife to trim the fat on the top to an even sheath about 1/2-inch thick.
• Coarsely grind peppercorns in a grinder or coffee mill. Sift through a strainer to remove fine pepper dust, leaving only pieces. You should have about 1/2 cup pepper. Combine with an equal amount of salt and rub over the brisket. The coating should be complete and packed on well: depending on size, you may need to make and use more pepper-salt mixture. Cook immediately, or set on a rack in a sheet pan, cover loosely, and refrigerate for at least 8 or up to 36 hours. This will develop a crustier "bark" on the finished brisket.
• Remove and clean the grates of a charcoal grill (if using a kettle grill, it should be at least 22 inches across) or smoker, preferably one with a temperature gauge. Half-fill a chimney starter with charcoal, light it and let burn down until gray with ashes. Dump the charcoal on one side of grill and close lid. When temperature settles at 225 to 250 degrees, place half the wood chips over the coals. Return grate to grill and lay brisket on it, fat side up. Cover.
• Cook at about 225 degrees, maintaining the temperature with additional charcoal and wood chips, for 4 to 6 hours, or until the internal temperature of the meat's thickest part reaches 170 to 180 degrees on an instant-read thermometer. At this point, you can continue cooking it on the grill, or in a 225-degree oven. In either case, remove brisket from grill and wrap in unwaxed parchment or butcher paper. Then wrap well in foil. Return to grill or place in oven. (Although the internal temperature will remain steady at about 180 degrees during this final cooking, it will take anywhere from 2 to 4 hours more for the meat, fat and collagen to soften completely. Start testing after 1 1/2 hours, prodding brisket with your finger to see how it responds: the meat should become soft and balloon-like, almost jiggly.)
• When meat is done, set aside for at least 30 minutes to let juices settle. (In a cooler, well wrapped, the meat will stay hot for at least 4 hours.) Remove foil and paper. Separate the point from the flat cut; trim off any remaining fat and membrane, and cut into 1/2-inch-thick slices.
• Serve the old-fashioned way with slices of white bread, or with pinto beans, potato salad and coleslaw. For sandwiches, pile slices in soft white or potato rolls, preferably brushed with butter and toasted, and top with raw white onions and pickled cucumber and jalapeño slices.

Steps:

• Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
• Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
• In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
• Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Steps:

• In a large resealable plastic bag, combine the liquid smoke, pepper and salt; add the brisket. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight., Drain and discard marinade. Combine the brown sugar, celery salt, garlic salt, onion salt, nutmeg and paprika; rub over meat. Wrap in a large sheet of heavy-duty foil; seal tightly. Place in an ungreased 15x10x1-in. baking pan. Bake at 325° for 4 hours or until meat is tender., Remove brisket to a warm serving platter; skim fat from pan juices. In a saucepan over medium heat, combine 1 cup pan juices with barbecue sauce; cook and stir until thickened. Thinly slice meat across the grain; serve with sauce.

Steps:

• Season the brisket all over with salt and pepper. Heat the vegetable oil in a frying pan (or use the sear function on your slow cooker) and sear the meat all over until browned. Transfer to a plate. Add another drizzle of oil, if needed, and fry the onions with a pinch of salt until lightly golden, about 12 mins. Sprinkle over the flour, stir until well-mixed, then pour in the ale and scrape the bottom of the pan to pick up any browned bits. Tip everything into the slow cooker (if using a frying pan).
• Add the yeast or beef extract, sugar and vinegar, then the beef and herbs. Top up with stock until the brisket is just over half submerged. Cover and cook for 7-8 hrs on low until tender. Remove the meat from the slow cooker and cover to keep warm. Use the reduce or simmer function on your slow cooker and simmer for 10-15 mins until the gravy has thickened to your liking. If your slow cooker doesn't have a simmer function, pour the gravy into a pan and simmer on the hob until thickened. Add a pinch more salt, sugar or a dash more vinegar if needed. If you like your gravy to be extra-thick, mix the cornflour with a splash of cold water, then add to the pan and bubble for a few minutes.
• Just before you remove the meat from the slow cooker, start on the mash. Cook the potatoes in a pan of boiling salted water for 20 mins until very tender when pressed. Drain and steam-dry for a few minutes before mashing with the horseradish, butter and crème fraîche. Scatter with parsley to serve. Cut the brisket into wedges and serve with the gravy and mash.

Steps:

• Trim fat from brisket. If necessary, cut to fit into crock pot.
• Combine chili powder, garlic powder, celery seed and pepper; rub evenly over meat. Place meat in a 3 1/2-5 quart crock pot.
• For sauce, combine catsup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry mustard. Pour over brisket.
• Cover; cook on low setting for 8 to 10 hours or on high for 4 to 5 hours. Remove meat from cooker. Cut the brisket into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat.