Trim all excess fat from brisket. Combine seasonings until well blended; rub into brisket. Place meat in crockpot with fat side up, cutting to fit if necessary. Cover and cook on low for 8 to 12 hours. Remove brisket from liquid and cut across the grain into thin slices. Serve with juices.
356 calories, 17 grams fat, 1 grams carbohydrates, 47 grams proteinper serving. This recipe is low in carbs.
Oven brisket for me always turns out dry. I thought I'd give it one last chance in the crock pot and WOW! I can't believe I've been wasting expensive brisket cuts all these years when I could have had excellent ones done in the crock pot.
Mar 22, 2012
I browned it first before putting it in the crockpot.
Mar 27, 2011
Absolutely one of the best and definitely the easiest brisket recipes I have ever used. Even my 4 and 7 year old picky eaters ate this. I did use a Kosher Brisket from Trader Joe's and cut the salt back by half and used Kosher salt. A smaller 2.5 pound brisket was done in less than 6 hours and was so tender it almost fell apart. As always it was just as great the second day.
Jun 27, 2010
Great recipe! I love brisket, about half way cooking it i threw in some onion, red peppers and yellow peppers...then made sandwiches on hoagies with all of it and just threw on a piece of provolone cheese
Jun 19, 2010
Absolutely delicious! But I agree with Katie and will use a little less salt next time.
Mar 28, 2010
This was sooooo easy! I was skeptical about it since there were no wet ingredients. I thought it would be dry. Not at all. There were lots of juices and I used it to make a gravy and served it with mash potatoes. My PICKY kids loved it! A little strong for my 7 year old, but she ate it! Great flavor.
Oct 27, 2009
This is the best Beef Brisket I have ever made. So simple & so amazing. The only thing I did differently was use spicy wet mustard because I didn't have dry mustard.
Oct 9, 2009
This is a great recipe! Very flavorful and tender - I would reduce the salt a little next time, though.
Apr 12, 2009
I had never made brisket before, but I was hosting a Passover Seder, and well, brisket is traditional. I looked at quite a few recipes and this one seemed the most simple. I've now made two briskets in the last week and this recipe is so easy. The recipe takes less than 30 minutes to put together, and that's only due to the time it takes to trim the excess fat. And the brisket turns out delicious. I highly recommend this easy-to-complete recipe.
Dec 18, 2008
The ingredients list has no liquid to add.
CDKitchen Note: You don't need to add liquid. The steam formed inside the crockpot will create liquid along with the juices from the brisket.