Brisket In A Crockpot?!?! What’s Next…Boiling Ribs? 😳

[Oak Smoke]

John you never fail to amaze me. I swear you could sell ham sandwiches at a bar mitzvah. You just came on Amazing Ribs with a crockpot recipe for brisket and got a great positive response. You have all the makings of a presidential press secretary. I see Washington in your future. Don’t forget us little people when you get called up to the big league.

[Panhead John]

😂 Thanks Lynn! I was actually wondering what the response might be when I posted this. With all the hardcore outdoor cooking enthusiasts we have, I was worried they might cancel my membership..but to be honest, we have a very diverse crowd here who enjoy cooking anything, no matter what the vessel might be. I think the crockpot is a very underrated cooking device, it works very well at what it’s intended to do! I wouldn’t be surprised if we have a lot of “closeted” crockpotters here. 🤓

[Oak Smoke]

Panhead John Crockpots are certainly part of our cooking arsenal. We have three we break out when we are serving bbq to several people I’ll have pulled pork in one, sliced brisket in one, and beans in another. With them set on low everything stays warm but the lids keep it from drying out. I only use the ones with gaskets and clamps on the lids.

[DogFaced PonySoldier]

You have all the makings of a presidential press secretary. I see Washington in your future.

Uhhhhh..... maybe let's "circle back" to that one...

[GolfGeezer]

So you "discovered" what my mom and most of my aunts made at least once a year, at Passover. They all varied the sauces and toppings, but basically tightly wrapped in foil and braised/cooked in the oven. My mom's basic recipe was a can of either tomato soup or tomato sauce and then at least one packet of Lipton's onion soup mix sprinkled on top. Sometimes just the onion soup mix. I can't recall how some of my aunts prepared it, but the method was the same. Yup, the gravies that they produced were delicious!

[Mosca]

I’ve only made one of these that wasn’t good, and interestingly enough it was from Pat LaFrieda’s book! It had honey, cinnamon, and cloves in it, which was a flavor profile that didn’t agree with me.

[Panhead John]

GG, yes sir! Ain’t nuttin wrong with doing one in the oven. My first time was maybe 25 years ago.

[GolfGeezer]

I found the handwritten recipe for my Mom's brisket and entered it into Paprika. The fun part is that I had just taken out a brisket point-end from the freezer. Original plan was to smoke it, but now I'm going to try this way on Monday. I may adjust the oven temp down from what she used (325*) to 250*.

Ingredients:
Brisket - typically the flat trimmed

2 packs dry onion soup mix
1/2 cup ketchup
10 oz can tomato soup
Juice of 1 lemon
2 TBS brown sugar

Directions:

Pre-heat oven to 325*

Mix all ingredients except soup mix.

Place brisket into aluminum pan or baking pan. The pan will be tightly covered in foil or boat foil that will be tightly wrapped around brisket after adding sauce ingredients.

Pour liquid part of sauce over brisket, then sprinkle the soup mix all over the top. Tightly wrap.

Cook in the oven for 3 1/2 to 4 hours, checking for doneness near the end of that time.

Remove, slice and serve sauce separately.

[Panhead John]

I probably don’t have to mention this, but, since you’re using a point part of the brisket with lots of fat, be sure and trim it well. 😎

[GolfGeezer]

Panhead John Yeh, it is pretty trimmed up from when I cut a full packer in half. My bride makes the flat her mom’s way in the oven as she doesn’t like smoked. She probably won’t be thrilled with my mom’s version because, to her, it comes out “pot roasty”. I think the way you did it has a similar texture, more shred-able than sliced.

[Mosca]

You shouldbe fine in the oven, covered, at 325° for 3.5 - 4 hours. Almost every crockpot recipe I’ve seen translated to Dutch oven is 6 hours at high, 8 hours at low, or 3.5 hours in the Dutch oven at 325°.

[bbqLuv]

The plating looks fantastic.
Nothing to say sarcastic
Will you post the link, that will be fitting
Try the Instant Pot, slow cooker setting

[Starsky]

Oh lord , what's next?

https://www.youtube.com/watch?v=-9NMt42il4Q

[bmillin]

The Itchey Foot restaraunt in downtown LA made amazing sandwiches with braised brisket.

[Dewesq55]

There used to be a deli style place in lower Manhattan (adjacent to the Woolworth building) which was in our lunch rotation when I worked down there. Brisket (the Jewish style) sliced on a hero roll with brown gravy was to die for.

[FireMan]

Oak Smoke alluded to it in a very eloquent way. Oh my dear fellow what have you done? Perhaps a Crock Pot category is next.
Cool man, cool,

[mgaretz]

Yep, Jewish-style brisket, always slow cooked (or pressure cooked). My mom used to make it often. Brisket used to be the cheapest cut of meat, hence the common usage in lower-income households. I distinctly remember it being 39 cents a pound when I was a kid. Now it's crazy high, and I blame Texas.

[Michael_in_TX]

I'm really surprised at the color that brisket got. I know it's not bark, but wow that browned up nicely. And I know your house smelled phenomenal all day.

I'm not going to be able to get this out of my head when I walk by the brisket section at HEB now.

[FireMan]

👃🫵😮

[Mosca]

When you see those trimmed and sized 5 lb flats in the regular section of the grocery meat dept for $6.99 per, this is what they are intended for.

[hoovarmin]

I'd roll around in that!

[jgreen]

Made something similar yesterday. A brisket point in the slow cooker. Did not marinate, but added a packet of ranch dressing mix, a packet of brown gravy mix, and about 1/2 cup of water. Added a bit more water at the end and thickened the gravy a bit using some flour and water. Came out fantastic.

[Panhead John]

Way to go, I’ll bet that was good! It also makes great sandwiches the next day. Mayonnaise on white bread with the sliced brisket and gravy in between, hell yeah!

[GolfGeezer]

Your post has me changing my plan for the point I plan to cook on Monday. Instead of tomato soup and ketchup, my plan now is sprinkle brown gravy mix over it, then the onion soup mix and then some water. Into a tightly covered pan and cook in the oven at 325* for 3 1/2 to 4 hours. Thicken gravy as needed. Results and pics to come.

[Troutman]

Good job John, you even managed to get hoisted on the member’s shoulder in triumph. I think anyone who’s owned a crock pot has made this a hundred times with both brisket and chuck. Used to throw this together, hit the low button, go to work and come home to dinner.

Thanks for dragging Betty Crocker and her pot out of the closet where mine resides. Nothing wrong with good old comfort food.

[GolfGeezer]

Cooked the brisket point the family traditional way yesterday as inspired by this thread. 5-6 lb point half, into a large aluminum pan. Seasoned with kosher salt, pepper and garlic powder all over. I had a bottle of Mutti tomato passata puree which I used in lieu of ketchup. Thinly sliced a sweet yellow onion, layered over and around, then 2 packs Lipton onion soup mix over the top of that. Can of beef broth and then tightly covered, and cooked in the oven at 325* for 4.5 hours. I was going to try using my Instant Pot in slow cooker mode, but the brisket was too big. Pulled when IT reached 190*, and it was buttah! Threw in some carrots for last hour to veggies with the sliced brisket and red rose mashed taters.

Thanks for the inspiration guys!

Un-sauced.





Thickened pan juices and plate sauced.