Delicious slow cooker brisket!

lilly29 · 01-10-2011, 10:32 PM

Today I made a delicious brisket in my crock pot. I took two and a half pound center cut brisket, brushed on a mix of 1 TBSP balsamic vinegar, 2 TBSP dijon mustard and cooked it in the crock pot on low for 4 hours. Delicious, moist and juicy!

Jaded62 · 01-11-2011, 05:33 AM

WOW !! that sounds great.

Charski · 01-11-2011, 08:06 AM

Yum, and I just happen to have a whole brisket in the fridge - much of which I will grind (it makes great hamburger!) but was thinking of cooking a piece of it in the crockpot. Thanks!

pooticus · 01-11-2011, 08:53 AM

Yum! That sounds wonderful! Do yall brown your meat before putting it in the crock pot?

I just got mine and now I'm second guessing myself cuz it is BIG! I got the 7qt oval from Hamilton Beach. I know I know. I shoulda gotten the 2-4-6 like Char recommended.

Now I read that it says it should be at least 1/2 full and I'm thinking dang! I'm only cooking for two!

Charski · 01-11-2011, 10:42 AM

Pooti, LOL! You're like me. Bigger MUST be better!

Just make extra, cool, bag and freeze - then you have another meal all fixed for a day when you don't feel like starting from scratch!

As for browning - sometimes I do and sometimes I don't. Depends on how industrious I feel at the time. I DO think it adds a little sumthin' to the finished dish, but it's not always worth it to me to dirty up another pan and the stovetop to get that little sumthin'!

Beezer Louisiana · 01-11-2011, 11:00 AM

Quote:

Originally Posted by lilly29

Today I made a delicious brisket in my crock pot. I took two and a half pound center cut brisket, brushed on a mix of 1 TBSP balsamic vinegar, 2 TBSP dijon mustard and cooked it in the crock pot on low for 4 hours. Delicious, moist and juicy!

I have always been too afraid to try making brisket. (Because somebody made some for me 25 years ago and it was dry and tough. I had it at a BBQ place recently and it was good.)

So you don't add any liquid? It makes its own?

lilly29 · 01-13-2011, 12:37 AM

I'm with Charski on the sometimes browning, sometimes not! I did not brown this brisket.

Beezer yeah, I almost never add liquid to the crock pot anymore. Even whole chickens turn out delicious just seasoned and popped in! I think that adding liquid can add to the overcooked toughness texture that can happen despite one's best intentions when crock potting.

Linny · 01-13-2011, 06:44 AM

When you say brisket, is this the corned beef brisket that is popular around St Patricks day or something else? It sounds delicious.

Charski · 01-13-2011, 07:34 AM

Brisket is a cut of beef - a TOUGH cut - that is most often seen corned, which is a method of brining it.

Plain brisket takes well to low and slow cooking, or what we usually do with it, smoked.

There are generally two types - point and flat. It's all one big piece (what I have in the fridge right now) until the butcher cuts it into those two types. The point has more fat, but will cook down to meltingly tender; the flat is leaner, but still delicious. It's what you usually see as corned beef.

You can also get corned beef rounds but that's a different cut altogether!

Terilynn · 01-13-2011, 07:53 AM

Is it possible that some crockpots cook too hot? Mine seems to cook meat very fast even on low and if I don't get it soon enough the meat is dry even if it is covered in liquid. What am I doing wrong?

Weezer · 01-13-2011, 10:28 AM

Quote:

Originally Posted by Terilynn

Is it possible that some crockpots cook too hot? Mine seems to cook meat very fast even on low and if I don't get it soon enough the meat is dry even if it is covered in liquid. What am I doing wrong?

I've got this same problem...could it be adjusted maybe?

CreekWatcher · 01-13-2011, 12:59 PM

Quote:

Originally Posted by Charski

Brisket is a cut of beef - a TOUGH cut - that is most often seen corned, which is a method of brining it.

Plain brisket takes well to low and slow cooking, or what we usually do with it, smoked.

There are generally two types - point and flat. It's all one big piece (what I have in the fridge right now) until the butcher cuts it into those two types. The point has more fat, but will cook down to meltingly tender; the flat is leaner, but still delicious. It's what you usually see as corned beef.

You can also get corned beef rounds but that's a different cut altogether!

Here in the Triangle area, NC, Kroger's has corned beef brisquet, POINT cut, advertised--I had to look twice to make sure, because every other time I've seen it specified it's been flat cut. I will be getting at least one.

stewcarol · 01-20-2011, 03:11 AM

This sounds great, but every time I look for corned beef brisket, or plain brisket, the prices are usually like $5/lb and a piece for the 4 of us is around $12 and I cheap out! Am I looking for the right meat, and what price is a good price for that?

shirlc · 01-20-2011, 06:54 AM

Where I am, the prices are really good around St. Paddy's Day!!!

Beezer Louisiana · 01-20-2011, 07:23 AM

I paid $18 for a small brisket that barely fed the four of us. It was under 4 lbs.

01-10-2011, 10:32 PM	#1
lilly29 Major LCF Poster! Join Date: Dec 2007 Posts: 1,035 Gallery: lilly29	Delicious slow cooker brisket! Today I made a delicious brisket in my crock pot. I took two and a half pound center cut brisket, brushed on a mix of 1 TBSP balsamic vinegar, 2 TBSP dijon mustard and cooked it in the crock pot on low for 4 hours. Delicious, moist and juicy!

01-13-2011, 07:34 AM	#9
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,842 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Brisket is a cut of beef - a TOUGH cut - that is most often seen corned, which is a method of brining it. Plain brisket takes well to low and slow cooking, or what we usually do with it, smoked. There are generally two types - point and flat. It's all one big piece (what I have in the fridge right now) until the butcher cuts it into those two types. The point has more fat, but will cook down to meltingly tender; the flat is leaner, but still delicious. It's what you usually see as corned beef. You can also get corned beef rounds but that's a different cut altogether! __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

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01-11-2011, 05:33 AM	#2
Jaded62 Major LCF Poster! Join Date: Jan 2008 Posts: 2,416 Gallery: Jaded62 WOE: LC my way Start Date: 4/15/13	WOW !! that sounds great.

01-11-2011, 08:06 AM	#3
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,842 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Yum, and I just happen to have a whole brisket in the fridge - much of which I will grind (it makes great hamburger!) but was thinking of cooking a piece of it in the crockpot. Thanks!

01-11-2011, 08:53 AM	#4
pooticus Way too much time on my hands! Join Date: May 2004 Location: somewhere over the rainbow Posts: 21,049 Gallery: pooticus Stats: 314/220.4/150 WOE: PersonalPlan Start Date: Nov.20, 2007 (restart)	Yum! That sounds wonderful! Do yall brown your meat before putting it in the crock pot? I just got mine and now I'm second guessing myself cuz it is BIG! I got the 7qt oval from Hamilton Beach. I know I know. I shoulda gotten the 2-4-6 like Char recommended. Now I read that it says it should be at least 1/2 full and I'm thinking dang! I'm only cooking for two!

01-11-2011, 10:42 AM	#5
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,842 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Pooti, LOL! You're like me. Bigger MUST be better! Just make extra, cool, bag and freeze - then you have another meal all fixed for a day when you don't feel like starting from scratch! As for browning - sometimes I do and sometimes I don't. Depends on how industrious I feel at the time. I DO think it adds a little sumthin' to the finished dish, but it's not always worth it to me to dirty up another pan and the stovetop to get that little sumthin'!

01-13-2011, 12:37 AM	#7
lilly29 Major LCF Poster! Join Date: Dec 2007 Posts: 1,035 Gallery: lilly29	I'm with Charski on the sometimes browning, sometimes not! I did not brown this brisket. Beezer yeah, I almost never add liquid to the crock pot anymore. Even whole chickens turn out delicious just seasoned and popped in! I think that adding liquid can add to the overcooked toughness texture that can happen despite one's best intentions when crock potting.

01-13-2011, 06:44 AM	#8
Linny Very Gabby LCF Member!!! Join Date: Apr 2003 Location: NW PA Posts: 4,803 Gallery: Linny Stats: Lost 50 lbs WOE: Organic & Natural Whole Food version of Atkins	When you say brisket, is this the corned beef brisket that is popular around St Patricks day or something else? It sounds delicious.

01-13-2011, 07:53 AM	#10
Terilynn Blabbermouth!!! Join Date: Dec 2000 Location: Parker, CO USA Posts: 7,309 Gallery: Terilynn Stats: -17 since 4/16 JUDDDing WOE: JUDDD	Is it possible that some crockpots cook too hot? Mine seems to cook meat very fast even on low and if I don't get it soon enough the meat is dry even if it is covered in liquid. What am I doing wrong?

01-20-2011, 03:11 AM	#13
stewcarol Senior LCF Member Join Date: Aug 2003 Posts: 472 Gallery: stewcarol	This sounds great, but every time I look for corned beef brisket, or plain brisket, the prices are usually like $5/lb and a piece for the 4 of us is around $12 and I cheap out! Am I looking for the right meat, and what price is a good price for that?

01-20-2011, 06:54 AM	#14
shirlc Very Gabby LCF Member!!! Join Date: Feb 2006 Posts: 3,534 Gallery: shirlc Stats: 144/127/130-5'5" WOE: Low/Mod Carb, JUDDD (JUDDD, 10/25/11 at 141.5) Start Date: March, 2006	Where I am, the prices are really good around St. Paddy's Day!!!

01-20-2011, 07:23 AM	#15
Beezer Louisiana Very Gabby LCF Member!!! Join Date: Jun 2010 Location: Louisiana Posts: 3,774 Gallery: Beezer Louisiana Stats: 192.2/160/160 (5'6") WOE: Very low carb, no frankenfoods. NK Start Date: June 21, 2010	I paid $18 for a small brisket that barely fed the four of us. It was under 4 lbs.