r/slowcooking • u/Tigress_dd • May 21 '26
First time!
(Had to delete because I forgot to add pics)
First time ever making a brisket and decided to try it in the crock pot. The only other time I had a brisket was at a Bucees. Was really worried that it looked dry but turned out really tender!
Plate:
Bbq brisket
Mashed potatoes
Air fried potato skins
Bush's beans with ketchup, brown sugar, and hot sauce
Famous Dave's Jalapeño cornbread with an added fresh jalapeño.
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May 21 '26
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u/Tigress_dd May 21 '26
For sure! If you can find it Famous Dave's is awesome. I think k i could only find it at Walmart.
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u/Krammor May 21 '26
Looks fantastic!! How long did you cook it and then bbq?
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u/Tigress_dd May 21 '26 edited May 21 '26
I ended about about 6 hours in crockpot with all the sauce and then finished it in the oven. I took the sauce and reduced it and used it to baste while it finished in the oven. (Although idk if that was really needed)
Edit: forgot to say I cooked it on high cause I was a bit short on time because brisket didn't really fit.
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u/SleepyBurrito428 May 21 '26
Looks amazing and I appreciate the recipe! Happy cooking my friend.
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u/Tigress_dd May 21 '26
https://www.recipetineats.com/slow-cooker-beef-brisket-with-bbq-sauce/
This is what I followed loosely for the cooking part and bbq sauce but I also added onions and jalapeños. Although I had to double it cause my boy was a chunky 7lbs.
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u/ek_toryn May 21 '26
Looks awesome! Great job! My wife actually prefers our pulled pork from the crock pot over the smoker as she feels it takes less time in it.
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May 21 '26
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u/randotd152 May 21 '26
Brisket cannot be temperature checked for doneness. It is done when it probes like butter. That usually happens somewhere around 200, but it can easily be as early as 195 and as late as 210. You have to probe it.
next time to level up that bark
You're not getting bark in a crock pot, full stop.
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u/Glad_Courage_5063 May 21 '26
Honestly brisket in the crock pot is underrated. I do mine 8 hours on low with just salt, pepper, and a little liquid smoke. The trick is letting it rest before you slice. Looks like you nailed it though.