I’m pretty sure everyone has a grandmother-aged person in their life that makes the “perfect brisket”. It’s moist, juicy, flavorful and pulls apart perfectly. We’ve tried and tried to repeat the old world secrets, but somehow our ovens continue to dry out the meat or make it tough to chew. Look no further– grandma might not have used a slow cooker, but these recipes are very easy and have amazing results.
Here’s a great little nugget for you: my mom always cut off the last inch of the brisket before cooking it. I figured it was because of how she trimmed off the fat, skimming the top of the cut of meat and then cutting off the chunk at the end. I asked her about it and she said that it was how her grandmother did it. So I asked my grandmother why her mom cooked the meat in that particular way and she said, “because her pan was too small, the meat never seemed to fit right so she cut off the end so the brisket would lay flat.” It’s funny how traditions begin.
If you are looking for a pulled beef sandwich to serve at a spring BBQ, fork apart the meat when it is done, then top it with your favorite BBQ sauce and serve it on a braided roll. Oh– was it mean to say BRAIDED ROLL to those of you celebrating Passover? My bad.
EASY difficulty brisket
1 3 lb. beef brisket
1 bottle italian dressing
Pour half the dressing over the brisket and let it marinate overnight. In the morning, move the meat into the slow cooker and top with the remaining dressing. Cook on low for 8 hours. Now, wasn’t that easy?!
MEDIUM difficulty brisket
1 3 lb. brisket
1 medium-sized onion, sliced thin
1 12 oz. can of Coke (not diet)
1/2 c. ketchup
1 t. black pepper
1/2 t. cayenne pepper
pinch of salt
Place brisket into crock pot, use trivet if you have one. Surround meat with sliced onion. Mix together Coke and ketchup and pour on top of meat and onions. Sprinkle seasonings on everything. Cook for 8 hours on low or 4-5 hours on high.
If you want to vary the flavor, try using 12 oz. apple juice or 12 oz. of beer INSTEAD of the Coke.
HARD difficulty brisket
1 3 lb. brisket
1 t. of each seasonings: cracked black pepper, rosemary, paprika, parsley, celery seed
2-3 cloves garlic, chopped fine
1 t. olive oil
Rinse meat and pat dry. Using your fingers or a pastry brush, lightly coat meat with olive oil. Then mix together all seasonings and coat meat in dry rub. Let marinate overnight in the refrigerator. In the morning, take meat out and sprinkle with garlic. Heat up a pan and brown meat on all sides, then put meat in crock pot. Add enough water to the crock pot to cover the bottom of the pot. Also, if you have a trivet that fits in your crock pot, use that under the meat. Cook on low for 6 hours.