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

[Panhead John]

A crockpot brisket recipe came across my YouTube feed the other day and it actually sounded and looked pretty good. Several years ago I used to do an occasional brisket flat in the oven, let me tell you, it was pretty darn good, along with a killer gravy it made! Talk about tender and NOT dry at all! This isn’t anything new but it tasted similar to a roast, but better IMO. I didn’t follow the recipe I found online but I did it the way I used to do in the oven. Y’all are probably sick of my Good Seasons Italian Dressing marinade along with some Tony’s, but that’s what I did today. I’ve tried many marinades in the past but, the Italian Dressing has always been my favorite. Here’s the details in a nutshell…marinated the brisket overnight with the Italian Dressing and Tony’s. Cooked on low for 11 hours in the crockpot including all the marinade. Added no water or anything else, doesn’t need it. If you’re looking for an occasional way to do brisket, besides in the smoker, give it a shot! Mine came out great! Plus my house smelled wonderful all day.


Used a pre trimmed brisket flat from HEB


The Kroger brand Italian Dressing is half the price of Good Seasons and just as good

Marinated overnight


Into the crockpot, marinade and all…


After 11 hours


So tender I could cut it with a spoon


Served with mashed red potatoes and green beans. The gravy this makes is killer! 👍

[CaptainMike]

Aww, you even made a heart-shaped gravy bowl with your mashed taters. Nice touch.

[ItsAllGoneToTheDogs]

that's his soft, sensitive, manbun loving side showing through

[Panhead John]

CaptainMike Did it just for you sweet cheeks! 🥰

[texastweeter]

I just choked on my lemonaid! Panhead John

[Donw]

Jewish style brisket is always a favorite here. Probably one of my favorite meals in the Winter.

[CaptainMike]

I was thinking the same thing, and latkes with sour cream and applesauce. Mmmmm-mmm!

[Panhead John]

Don, not familiar with Jewish style, what’s the scoop on that?

[Donw]

Very similar to yours with more vegetables.

https://youtube.com/shorts/--4Ywo_L-2Y?si=cvQKTMXB3-YWE9Id

[Steve R.]

Not gonna lie, that looks really good! And I can almost taste it, because I use that same exact combo for marinating chicken sometimes.

[Panhead John]

Thanks Steve, it turned out pretty darn good! And so easy.

[barelfly]

This looks good PJ! Growing up, my mom used to make brisket in the oven, basically the same here, and would dump a jar or two of Claude’s Brisket Sauce…. Reminds me of that yummy goodness!

[Mosca]

Yep, that’s Jewish brisket. We used to always order brisket at Carnegie Deli.

[jerrybell]

That looks terrific. Thanks for sharing. Was the gravy just the juices from the pot or did you thicken it up?

[Panhead John]

Thanks Jerry! I marinated the brisket with about 1/2 of the bottle of the Good Seasons Italian Dressing, then dumped it all into the crockpot. I didn’t add or thicken the gravy with anything. That’s just the brisket juices and marinade. It really comes out great that way. If you needed a little more gravy or wanted to thicken it, I’d suggest maybe 1/2 cup of water with a little flour or cornstarch stirred in.

[Panhead John]

PS: If you make the Italian Dressing in the bottle from Good Seasons, or the Kroger brand, use balsamic vinegar instead of white vinegar…much better!

[mrteddyprincess]

My first wife grew up with a Dad from Dallas and a Mom from New Orleans. These people kept talking about this cut of beef called brisket. I had never heard of it. They kept trying to put a strange cut of meat into the oven and cook it.

I am still friends with my first wife, Michelle, and I send her "good" brisket when I can.

I am sad that Michelle's family cooked brisket in the oven and added BBQ sauce.

Probably why we aren't still married.

B

[DaveD]

Dang, that looks really great. Makes me wonder about using a brisket flat like this in the Mississippi Pot Roast style... packets of ranch & au jus, stick of butter, & pepperoncinis... Hmmmmmm.

[DaveD]

CaptainMike Great minds!

[Panhead John]

When making a roast or brisket like this, I’ll guarantee the 2 best gravies are from the recipe I posted above or from a Mississippi Pot Roast recipe!

[fzxdoc]

I like this idea.

K.

[TripleB]

Looks great John. I’d eat that in a heart beat. That au jus looks delicious. Is that bacon with the beans? Yum.

[Panhead John]

Thanks Dean! yes sir. I fried up some bacon pieces with diced onion and garlic added. I usually use fresh green beans but didn’t have any, these were frozen but still darn good.

[DogFaced PonySoldier]

I was gonna say, something like doing Mississippi pot roast, different flavor profile, though. I may have to try this.

With my Mississippi pot roast, I struggle to find large chuck roasts - my family of 4 can polish off a 4lb+ Mississippi pot roast easily in one setting (2 teenagers, and that s*** is GOOD!), so I've even tried to do two chucks at once, Mississippi style. Maybe using brisket would be a better option, since I can get larger cuts.

Actually, with the Mississippi style, I've also taken to waiting until about 3-5 hours before serving time and dumping in a bunch of cut yellow potatoes, onions, carrots, celery (if I have it) and sometimes mushrooms. Letting all these veggies cook in the au jus with the beef is incredible (gotta stir it a couple times), and this is like the easiest meal - crock pots rock sometimes!

I think this recipe would be the same.

Definitely gonna try it.

[Panhead John]

Just a suggestion here but if you try it, I’d skip the veggies the first time around. It doesn’t really need them and would change the flavor profile IMO.

[Finster]

That looks great.
I personally would do it in the oven because I can never get stuff to turn out in the crock pot.
I have no idea why. anything "pulled" that I've ever tried to make in the crock pot always comes out tough no matter how long it cooks 🤷♂️
Now, put that in my CI dutch oven and pop it in the oven, and it comes out great.
To paraphrase the great Vincent LaGuardia Gambini, I think the laws of physics cease to exist in my crock pot 😂

Curious about the Tony's.... do you mix in with the dressing, or just sprinkle some on the meat?

[Panhead John]

Finster Wow! I’ve never had anything in the crockpot come out tough. For most meats it’ll need to cook 8 hours on low, or 4 hours on high. Could your crockpot be on the blink, not getting high enough temps maybe?

[Mosca]

Panhead John just so’s you know, bottled Italian dressing is part of my go-to for bbq’d chicken. Marinate boneless skinless thighs in 50/50 dressing and bbq sauce for anywhere from 15 minutes to 4 hours (it doesn’t seem to matter). Grill them until the edges get a little crispy. Finish with bbq sauce (not the used marinade, obviously.)

[Panhead John]

Heck yeah! Italian dressing is one of the best marinades out there, IMO.

[Panhead John]

Finster Don’t mix the Tony’s into the Good Seasons, sprinkle it onto the brisket and marinade….be generous with the Tony’s. And yes, this translates well to doing it in the oven, that’s how I used to always do it. Make sure to keep it covered for the entire cook. This was my first time doing it in the crockpot. Also wanted to add, be generous with the marinade, use at least 1/2 to 3/4 of the bottle.

Make sure to trim the fat first!
I would recommend trimming most of the fat off before doing this in the crockpot, or oven. As it renders during the cook, it has nowhere to go but in the pot. Years ago I did one of these in a baking dish and left all the fat cap on…big mistake! The brisket was so full of liquid fat it was inedible! I actually wound up throwing the brisket away because it was so bad….
If you do this in the oven, I’d recommend 225* for around 8 hours or so. It’s been a long time since I did this in the oven, but that’s my best guess.

[Mosca]

Do it exactly like you would do a chuck roast. Dutch oven, 3 hours at 300°-325°.

[DennyWoo]

That does look good. I may have to try that out. As for boiling ribs, that should get someone added to the "no fly" list for sure.

[Panhead John]

“This recipe is so good I make it almost everyday!”…….If you’ve ever cruised YouTube for recipes this should sound familiar…😂

[DogFaced PonySoldier]

OMG I stopped clicking on that channel... or however many channels they have. sheesh.