Crock-Pot Brisket
Tender and flavorful brisket infused with smoky notes and seasoned with a blend of salts, perfect for a comforting meal. Its rich taste pairs well with barbecue sauces, making it ideal for gatherings or a hearty family dinner. Versatile for slow cooking or oven roasting.
Ingredients
- 1/2 bottle liquid smoke ⓘ
- 2 Tbsp. celery salt
Instructions
- Sprinkle the dry ingredients (celery salt, garlic salt or powder, seasoned salt, and onion salt or powder) on the brisket.
- Pour the liquid smoke over the brisket.
- Wrap the brisket tightly in foil.
- Place the wrapped brisket in the crock-pot.
- Cook on low for 8 to 12 hours.
- When done, save some of the juices to mix with barbecue sauce.
- Alternatively, cook in a slow oven at about 225°F overnight.
Tips & Substitutions
For enhanced flavor, consider adding garlic powder or onion powder along with the celery salt. If you want a smokier taste, increase the liquid smoke a bit. If you don't have celery salt, a mix of salt and celery seed can work as a substitute. Always check the brisket's thickness for optimal cooking time, ensuring it's tender and juicy.
Serving Suggestions
Serve the brisket sliced thinly against the grain, drizzled with barbecue sauce made from the saved juices. This dish pairs wonderfully with sides like Michigan Bean Salad or Campfire Potatoes for a hearty meal. You can also serve it on buns for delicious sandwiches, topped with coleslaw for added crunch.
Storage & Reheating
Leftover brisket can be stored in an airtight container in the refrigerator for up to four days. For longer storage, you can freeze it, wrapped tightly in foil or plastic wrap, for up to three months. When reheating, use a low oven temperature or a microwave with a bit of the reserved juices to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Brisket contains roughly 8 calories, with 0g protein, 2g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of brisket?
Yes, you can use other cuts like chuck roast or flank steak, but cooking times may vary. Chuck roast tends to be more forgiving and can yield tender results similar to brisket. Adjust the seasoning as needed to complement the different meat flavors.
Is it necessary to wrap the brisket in foil?
Wrapping the brisket in foil helps to retain moisture during cooking, resulting in a tender and juicy outcome. If you prefer a crustier exterior, you can skip the foil, but be sure to baste the meat with the juices periodically to prevent drying.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot. Sear the brisket using the sauté function first, then add the liquid smoke and any other seasonings before sealing the lid. Cook on high pressure for about 60-90 minutes, allowing for natural release to enhance tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).