A great alternative when the weather prevents you from being outside or a smoker is not available. In this video I'll show you how to slow cook a beef brisket in a slow cooker that will give you a smoky flavor and even a smoke ring.
You’re so humble and your videos are fantastic! Please keep doing what you do, We love your videos and love the results.. 10/10 you’re a top bloke Rich, thanks for helping with dinner :)
Ok, hands down best video on how to cook a crockpot brisket. I am from Texas and have cooked quite a few briskets on the grill and I can say that this brisket looks just like one off the grill. Simple ingredients and instructions to follow. I have seen some joke videos where they cook it 4 hours and say its the best brisket. Uh, no..... should always be cooked low and slow... great video.....
Thanks for watching. I miss smokin' on the smoker, but just can't cuz of livn' in an apt as gas and charcoal is not allowed. Oh well, it turned out really well.
I'm so sorry for just now replying. For some reason RU-vid has not been sending me all of the comment notifications. Thanks for watching and commenting!
Thank you for this recipe! I don't know my way around a smoker but I definitely do a slow cooker so this is absolutely perfect. I will be making this soon.
Hello from england, thanks for making an excellently helpful video. Ive subscribed now and look forward to any more of your videos. Stay safe and enjoy the brisket
I smoked a brisket flat first for about 2 hrs. then I put it in the slow cooker with the onions for about 8 hrs......mmmmm.... 😋... perfection!!!, thank you for the onion idea, works great.
im so trying this tomorrow!! i work All day and by the time i get dinner ready we are eating a bit late.. THIS would be great to put on before heading off to work. And dinner would be ready at a normal time. Plus this will be my first brisket to make. Thank you THANK YOU😊
Richard, my last two briskets were done in the crock. As far as I'm concerned, can't be beat! Tender, juicy without all the work involved using a smoker. And thanks for the marinade recipe. God bless!
Thanks so much! Especially that marinade recipe, it's a winner! Great presentation Sir. Word to the wise. If you get stoned and try to watch this video you will go into an appetite induced come. Lol. Very well done Sir!!!
I wish i had seen your vid yesterday. I made a 1 pounder, on the slow cooker today. I made a paste using the liquid smoke plus seasoning and heavily covered the brisket and left it in fridge for 15 hours. I layered the bottom of the slow cooker with red onion and added about a cup of beef broth, 1/3 of cup of worcheister sauce and 1/3 cup of cooking wine, cooked on slow for 8 hours. It was both juicy and tender. Tasted awesome. Not as good as actual smoked brisket, but good anyeays
Did not use Morton's tender quick but did everything else.🙆♀️SO DELICIOUS!!!!! Definite do again-so happy I found this one 👍👍👍 Bcoz of this I subscribed😚
Good question. Yes. 1/3 cup of each, but keep in mind I made enough to keep on hand for a rub with other recipes. Just use enough to thoroughly cover the brisket. Hope this helps. Thanks for watching. I appreciate it.
The way you come across in your videos is humble, genuine and kind. The end result is fantastic and i plan to try and replicate it this weekend. Consider me subscribed.
Hey Richard this is BULL you gave us a science lesson in this video and I'm looking for a science lesson in each video after that. What's up I need more science in my cooking. ;-0) Keep them coming. Peace be with you.
Alchemist !!!!!!! Why you are NOT exploding with views !!!???? I'm making this baby this Sunday (see my posting's date)...I hope you keep track of your viewers !
Thanks so much. The view counts is sort of deceiving. I have close to 900 total videos now. My average views per month is consistently around 75,000 to 80,000. And yes, I keep up with all the channel analytics daily. Many channels that get an enormous amount of views are either higher in ranking by Google, or have a larger subscriber audience or there are some that even buy views, which I refuse to do. Thanks so much for your concern.
@@RICHARDINTHEKITCHEN VERY well deserved !! Such an amazing video, instructions and recipe ! I'll send a pic with my final product ! Be safe Richard !!
Thank you for putting this video together. I searched a long time for an informative slow cooker video. I really enjoyed it and learned something new 👍🏼 One thing: What does "chewing the fat" mean?
Loved this video, very nicely done. I was just wondering, if you are using kosher brisket meat (which is already salted) how much salt should I put in? or maybe non at all? ...that last ingredient you put in, what was it called again? does that have salt in it? Thanks!
The meat was not pre-salted at all. I used a brisket flat. The last ingredient was Morton's curing salt. That was used to get a smoke ring without smoke. Hope this helps. Thanks for watching.
Do you use a 1/3 of cup of garlic powder and then 1/3 of a cup of onion powder and then another 1/3 cup of grounded black pepper or is it a 1/3 a cup of all the above ??!
So after you cut the fat off the brisket you sit outside and chew it , that sound about right? I just bought one and will give your recipe a try looks great.
LOL. Funny story........that's not what I meany by chewing the fat, but, there was one time me and a friend smoked a brisket outside and we snacked on pieces all day that included the fat cap and by the time we took it off the smoker and served it, we actually got sick from eating all that fat. Good one. Hope you enjoy! Thanks for watching.
Hi Richard, thanks for the recipe. I followed the instructions but my brisket shrank and got really dry after 8 hrs in slow cooker - there was a ton of liquid in the bottom that must have come out of it. Do you have any advice for what I could try next time? My slow cooker has no low setting so maybe that’s the cause.. Should I base the cooking time purely on internal temp and not the number of hours in the slow cooker perhaps? Thanks in advance from England!
Thanks Luke for watching and for your question. Brisket is a tough cut of beef to start with and the idea is cook it low and slow. Whenever I smoke a brisket outside in the smoker I'll cook it for about 14-16 hours at about 200 degrees. Some crock pots tend to run hotter than others so that just comes from experience in cooking with yours to get know how it does. Any brisket is gonna shrink no matter how we cook it. I believe yours dried out because of the 8 hours cooking on high. Briskets have to be cooked on low....I learned that the hard way many many years ago. lol. The liquid at the bottom is the juice fat from the meat that was caused mostly by the long cooking time on high. I recently found one of those crock pot cooking bases which allows us to put the food on top of that to keep it out of all that fat juice in the bottom. Amazon has those cheap. As far as the final target internal temp, you're looking for around 195. Now, with that said, at some point during a brisket cook you're gonna experience what they call a stall, which is a point when the meat temp stops rising. No worries, it'll come through it and start rising again. The stall starts at about 150 degrees and can last for hours. Frustrating, but we just have to wait it out. Once my brisket reaches around 170-175, I'll take it out, wrap it tightly in foil, wrap a towel around it then place it in an insulated cooler to finish cooking for about 1 hour. It'll continue to cook and eventually hit the 195 range. It would beneficial if you could pick up a crock pot with a low, high and warm setting. Hope I answered your questions. If you have any more just let me know. Thanks again so much for watching.
Hey Luke. Since you don't have a crock pot with a low setting, try this instead. Cook it in the oven where you have better control of the temp. Here's my video on that....ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-BCgbsXhqvOs.html
I couldn't find tender quick in my town. I purchased a meat tenderizer instead. The ingredients are salt, sugar and bromelain. Will this work as a substitute or should I just omit it? I also don't have an injector. Can I just marinate it longer? Thank you! This looks so amazing
Yes. Tender Quick is only for getting a smoke ring without having to smoke the meat. No biggies. You really don't need a tenderizer as long as you cook the brisket low and slow. Brisket, by nature, is a very tough cut of beef. That's why it's cooked low and slow for longer periods. The longer you go, the more tender it gets. Injection is also not necessary; it just adds a bit of a stronger beef flavor and keeps it more moist. I've even cooked brisket in the oven over night at 200 degrees then finished it off the next day either in the oven at 350 or on the smoker for several hours. Whichever method you do, the internal temp of the brisket should be around 205-210 degrees. Hope this help. Thanks for watching.
the recipe looked great, good cook amount, my only thing was that the final product looked a bit dry, and that's probably because he cut the fat cap off, and he placed the meat on top of the onions, so it didn't reabsorb any of the juices, so that's what i would do different, i will give this a try. Thanks
Yeah. Just bad pictures. It didn't turn out dry at all. The meat was really moist. The injections of the marinade kept it from drying out in the crock pot, which can happen sometimes with a crock pot cuz of the long cooking times. Normally I would spritz the brisket if on a smoker, but I don't recommend that in a crock pot because every time you take the lid off you lose 15-20 minutes of cooking time. Thanks for watching.
I have a big green egg but hate all the trouble, so this video is a good idea, but one question, What if i did every thing you said, but n those last 5 to 10 minutes under broil, instead I put it, (wrapped tightly) in the smoker using apple or cherry wood. Would it improve the flavor? I am thinking I want a way to get some real smoke on it without all patience of full grilling. So your method for everything except substitute real grill instead of broiling? Probably wouldn't be worth it
Thanks for watching. Thanks for your question. Well, first, I used liquid smoke to simulate the smoke flavor. I found that worked fine. But, if you're looking for "real" smoke flavor I think it would take longer that 10 minutes in the smoker to achieve the smoke flavor you're looking for. Actually, your idea is a good one. It takes time to get smoke into the meat so I think only putting it in the smoker/grill for 10 minutes or so would not penetrate the entire brisket. Perhaps take it out of the slow cooker an hour earlier then smoking it on your grill would get you there. In fact, I may try that myself next time.
Made this last night and turned out good. Just a question tho. When I set it on the onions they broke apart after a few hours and the brisket started to drown in juice. I took some juice out because I was very positive it wasn’t supposed to do that. So is the juice supposed to touch the brisket at all?
Yeah the onions will break down as the cook goes along. Not really a problem as it contains alot of flavor from the fat drippings and seasonings from the brisket. In fact, I usually pour some of that juice over the brisket before servings, but I'm a fat loving kind of person anyway. lol. Glad you tried it and thanks for watching and commenting.
