Why is my slow cooker brisket tough?

A: If your brisket is tough, it simply needs more time. Toughness means the collagen has not fully broken down into gelatin. The meat should be fall-apart tender when pierced with a fork. Keep cooking on the LOW setting until it reaches the desired tenderness, which can take up to 10 hours or more for a large, tough cut.

Do I need to add liquid to the slow cooker?

A: Yes, you must add liquid. While the brisket itself releases moisture, the beef broth and barbecue sauce create a braising environment crucial for generating steam and converting the collagen into gelatin without burning the spices or drying out the meat.

Should I slice the brisket with the grain or against the grain?

A: Always slice against the grain . Brisket has very clear muscle fibers (the grain). Slicing against them shortens these fibers, making the meat feel more tender to chew. Slicing with the grain, even a perfectly cooked brisket will feel tough.

Can I use this recipe for a smaller or larger brisket?

A: Yes. A smaller brisket ($2-3$ lbs) may only need $6-8$ hours on LOW. A larger one ($6-8$ lbs) may need up to $12$ hours. The "fork-tender" test is more reliable than the clock. Keep the ratios of the spice rub and liquid similar.

What is the best way to trim the fat cap?

A: Trim the fat cap down to about $1/4$ inch thick. Leaving this thin layer of fat on the top helps baste the meat and adds flavor as it melts. However, too thick a layer prevents the spices and sauce from penetrating the meat.

Can I cook this on the HIGH setting?

A: I strongly advise against using the HIGH setting. High heat will cook the meat too quickly, causing the exterior to dry out before the connective tissues have time to break down fully, resulting in tough, dry brisket. Stick to the LOW setting for the best results.

Slow Cooked Beef Brisket: Easy, Tested Recipe for Tender Results

Name: The Perfect Slow Cooked Beef Brisket: A Tested Homemade Recipe
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: American
Ingredients: 4-5 pound beef brisket flat, trimmed to 1/4 inch fat cap; 1/4 cup dark brown sugar; 2 tablespoons smoked paprika; 2 tablespoons kosher salt; 1 tablespoon black pepper; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon cayenne pepper; 1 teaspoon dried mustard; 1 tablespoon olive oil; 1 medium yellow onion, sliced; 4 cloves garlic, minced; 1 cup beef broth (low sodium); 1 cup homemade or high-quality barbecue sauce (divided); 2 tablespoons apple cider vinegar; 1 tablespoon Worcestershire sauce

The Perfect Slow Cooked Beef Brisket: A Tested Homemade Recipe

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An easy-to-follow, tested homemade recipe for fall-apart tender, deeply flavorful beef brisket using a slow cooker for maximum moisture and minimal effort.

Author: Emily Parker
Prep Time: 30 mins
Cook Time: 8 hours
Total Time: 8 hours 30 mins
Yield: 8 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Ingredients

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4–5 pound beef brisket flat, trimmed to 1/4 inch fat cap

1/4 cup dark brown sugar

2 tablespoons smoked paprika

2 tablespoons kosher salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne pepper

1 teaspoon dried mustard

1 tablespoon olive oil

1 medium yellow onion, sliced

4 cloves garlic, minced

1 cup beef broth (low sodium)

1 cup homemade or high-quality barbecue sauce (divided)

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

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Instructions

1. Pat the brisket dry. Combine all spice rub ingredients and rub thoroughly over the brisket. Let sit for 30 minutes.

2. Heat olive oil in a skillet and sear the brisket for 3-5 minutes per side until a deep brown crust forms. Remove from heat.

3. In the slow cooker insert, combine sliced onion, minced garlic, beef broth, apple cider vinegar, and Worcestershire sauce.

4. Place the seared brisket, fat-side up, into the slow cooker. Pour 1/2 cup of the barbecue sauce over the top.

5. Cook on LOW for 8-10 hours until fork-tender.

6. Remove brisket and let rest for at least 20 minutes under foil.

7. Slice against the grain. Skim fat from the liquid, mix with remaining sauce, and serve alongside the sliced brisket.

Notes

For best tenderness, ensure you cook the brisket until it reaches an internal temperature of at least 200°F (93°C).

Always slice against the grain for the most tender bite.

You can substitute the beef broth with water if necessary, but beef broth adds depth of flavor.

Nutrition

Serving Size: 1 serving
Calories: 450
Sodium: 750mg
Fat: 22g
Saturated Fat: N/A
Carbohydrates: 18g
Fiber: 1g
Protein: 45g

Find it online: https://www.flavourrecipe.com/slow-cooked-beef-brisket/