Easy Slow Cooker Smoked Brisket
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 hrs
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Total Time
10 hrs 10 mins
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Servings
8
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Calories
314 kcal
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Course
Main Course, Dinner
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Cuisine
American
Easy Slow Cooker Smoked Brisket
Description
The brisket is first patted dry and trimmed of excess fat, leaving some for flavor. Minced garlic, freshly ground black pepper, and onion powder are evenly pressed into the meat’s surface, followed by a light sprinkling of kosher salt mindful of the salt content in the liquid smoke. The brisket is then coated with liquid smoke to impart a smoked flavor without using a traditional smoker.
After seasoning, the meat is tightly wrapped in heavy-duty aluminum foil to seal in moisture and slow-cooked in a slow cooker on low heat for 10 hours until fork-tender. Once done, it is unwrapped carefully to avoid steam burns, sliced, and served with the pan juices poured on top, highlighting its smoky and savory qualities.
Optional garnishing with freshly chopped parsley adds a fresh note to the rich meat. This preparation suits a slow, hands-off cooking method that produces BBQ-style smoked brisket flavors without smoking equipment.
Use caution when adding salt at the start due to the saltiness of the liquid smoke. Adjust seasoning after cooking based on taste. Avoid pre-seasoned or brined briskets for best results with this recipe.
Ingredients
- 4 lbs beef brisket fresh, unseasoned beef brisket (not in a salty brine or pre-seasoned)
- 4 garlic minced, cloves
- 2 tsp black pepper freshly ground
- 2 TB onion powder
- 2 TB liquid smoke good quality
- kosher salt to taste
- parsley optional, freshly chopped for garnish
Instructions
- Pat dry beef with paper towels to completely remove any excess moisture. Trim excess fat, but leave some, as some fat is necessary for flavor. Place beef on a large sheet of heavy duty aluminum foil.
- Evenly press on the garlic, black pepper, and onion powder all over the roast. Sprinkle light layer of kosher salt over roast (check the level of salt in your liquid smoke to determine whether to go light or heavier with the kosher salt.) Gently pour/pat on the liquid smoke. Tightly wrap beef with foil and seal closed.
- Place foil-wrapped roast directly into the slow cooker and cook on low for 10 hours. Carefully unwrap foil (take care not to get burned by steam) and check for fork-tender doneness. Taste beef and sprinkle on more kosher salt to taste, if needed. Place beef onto serving plate. Taste the smoked juices and add salt as needed to the sauce.
- Slice beef and pour juices over the top. Serve warm, garnished with parsley or with your preferred BBQ sauce.
Notes
- Check that your brisket is fresh and unseasoned; omit salt if it is pre-seasoned or brined.
- Slow-cook the foil-wrapped brisket on low for 10 hours to achieve tender, smoky flavor.
- Adjust kosher salt after cooking by tasting the meat and juices, as liquid smoke can be salty.
- Slicing the brisket and serving with the smoked pan juices adds to the flavor.
- Garnish with freshly chopped parsley for color and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 1.3g | 0% |
| Protein | 41.4g | 83% |
| Fat | 14.7g | 23% |
| Saturated Fat | 5.2g | 26% |
| Cholesterol | 123.3mg | 41% |
| Sodium | 157.9mg | 7% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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