Slow Cooker Beef Brisket for 2
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04/27/2013
I thought this was alright. It was definitely no match for real smoked brisket and the depth of flavor. I bought the brisket at a whole sale club, so I just doubled the recipe equally it fit in my crock pot. Make sure to have large containers of paprika, pepper, or other flavorings equally it uses quite a lot. I am pretty sure it will all exist eaten, simply think I will get back to existent smoked meat.
07/05/2013
Very good, very piece of cake. I've always wrapped my brisket in foil to go far in the crockpot. This recipe is great. I cooked mine o n depression for nearly 8 hrs. The family really liked information technology. We did try to utilise the sauce from the drippings simply too fat to be good. Perhaps a proficient chill starting time? Will definitely do this again.
eleven/23/2013
I Actually LIKE THE RUB; I LET It MARINADE FOR OVERNIGHT AND Cook THE BRISKET IN MY WEBER ON INDERECT HEAT FOR 5 HOURS
03/08/2014
The rub is quite versatile! I added a bit more liquid smoke to the sauce and used Sweetness Baby Ray'southward Original. Cooked on Loftier for five hours (1-1/two lb. brisket) till fork-tender. To the juices I whisked in 1/2 cup ketchup and ane/2 cup apple butter and reduced by half over medium heat on the stovetop. Delicious!
02/24/2015
MUCH As well SALTY. I followed the recipe exactly as it was written. Cut the spices at least in one-half or program on a SUPER SALTY meal!
03/thirteen/2014
Extremely easy recipe. It was very good. I used a 2.85 Lb brisket, but there was enough rub in the origial recipe to cover information technology. I upped the onion to a whole one, because nosotros like cooked onion. And i put it under the brisket, instead of on top. However, I don't recollect I'm a cumin person. So next fourth dimension, I'll either reduce, or remove information technology from the rub.
06/27/2015
Ive fabricated this twice and really savour this recipe. It had a decent smokiness to Information technology and was good to set and forget. The rub It'southward phenomenal. I must repeat myself here, the rub Is so practiced... I made it the kickoff time with regular paprika and Information technology turned out great. The second time I substituted half of the (regular) paprika with chipotle pulverization. Add together some boosted liquid fume to give yous some smokiness if y'all use regular paprika in lieu of smoked.
01/27/2014
this is an awesome easy recipe. I followed it to the exact recipe and information technology turned out dainty and tender. I used Kraft Honey BBQ sauce. I simply wished I would take cooked the whole 4 pound brisket. I am doing the other half subsequently in the week. Information technology is and then full of flavor and is fork tender. Yummm!!!!
07/25/2014
This came out delicious! I used a 2 lb brisket and left out the cumin (I don't intendance for its flavour). I too trimmed the fat off earlier putting the spices on. My crock pot cooks fast and hot (unfortunately) so it only took mine 5 hours and it was falling apart and moist. I added some extra Worcestershire sauce correct before serving. Absolutely delicious and will definitely make again!!
02/16/2018
Ive fabricated this twice now - 2d time, which was today, I used a chuck roast instead of a beef brisket. Everyone loved it. I use the rub as follows - I just brand sure I spread it all over the meat and let it sit a little flake while I become everything else prepare. I don't force myself to use all the rub, just enough to coat the meat. Too, a note near the rub - Ive been using it to make salad dressing. I make a batch of it - store it in a glass jar and use it as needed. To brand salad dressing I cascade a piddling in a small drinking glass jar - maybe 1 tsp and so I add together virtually two-iii tbsp olive oil and one.5 - two tbsp apple cider vinegar and a little squish of honey. If I don't utilise it all on my lunch salad I bring the leftover home and add more to the jar the next day for lunch. Only an FYI - information technology makes an Amazing salad dressing!!
01/23/2015
Didn't care for this--no match for the grill slow cooked method. I did non add any water-the irksome cooker method is watery enough. It was too salty...and the sauce was also watery for usa. I won't use this once again.
12/09/2016
I made this last weekend for a family unit party and it was gone in a minute! I cut the amount of salt and liquid smoke in one-half and didn't really demand the full amount of the residue of the spices to fairly cover a 3 pound brisket. I trimmed some of the fat, pierced the roast all over, and then marinated it in the dry out rub overnight. I'll make this once again!
01/23/2017
used a three.5 lb brisket just did't double amount of spice rub - was enough to cover entire amount of meat. Used one whole onion, but could've used 2 onions! Will definitely brand over again!
03/28/2017
Wow, thought this was awesome!! I did follow some of the other posters' comments and added a lot less Kosher salt and less chili powder. Otherwise followed the recipe. Simply thing was did not have as much time to marinate/cook. Will try this once again shortly and let more time to marinate and cook on low.
08/06/2016
This was very quick and easy to make! I did Non get a chance to marinate information technology, I went to the store in the AM and put it in the ho-hum cooker before piece of work, permit it go for 12 hours, and information technology was yet full of flavor and succulent. I saw a review saying this was salty, I followed the recipe's measurements and my boyfriend (who is usually opposed to salty nutrient) loved information technology and had no trouble!
03/05/2015
Delicious! All the same, I but needed one-half the spices to coat meat. I used Sonny's BBQ sauce and didn't add together whatever water. Only marinated for i hr. Volition definitely be making this in future since it's easy and so tasty.
11/07/2015
I really enjoyed making this and eating information technology! My hubby and I also bask smoking meat and this was right upwardly there with smoking successes nosotros've had using the same meat. Followed recipe exactly and was concerned it was go to exist too spicy for my gustation only information technology was simply fabled! Cheers for sharing it! -SLangston
11/28/2017
But doesn't stand upwardly to the real smoked brisket that I am used to eating. Meat gets sort of stringy and seasoning is a little too much. Fabricated but ane change - used less cumin. Will non make again.
12/27/2016
Simple and delicious!! One notation - my crockpot has time settings instead of temperature. I chose the viii hour setting, to have a lower temperature, but so only cooked information technology for 5 1/2 hours. My brisket was a little over 2lbs. Came out perfect!! No pocketknife required!!
07/25/2017
Super tender. I besides cut off the fatty earlier hand. Loved the rub. I used a 3 pound brisket and did non add more than to the rub recipe. I seared my meat on both sides, let it cool, used the rub and put information technology in a naught lock bag in the fridge overnight. The next day super like shooting fish in a barrel to make. Made the barbecue portion of the recipe. Cooked in the crockpot on low for six hours. Tender beyond believe. Tasted perfect. Non too salty for me non too hot either, perfect.
10/06/2016
Before placing in ho-hum cooker I got the outside nice and crispy on the stove. Definey helps go more flavor. Next time I would reduce the amount of cumin . Omit water and add a tablespoon of cider vinegar and some garlic. I used a chuck roast instead of brisket and reduced the cooking time.
05/27/2016
Love Dear absolutely love the dry out rub!!!! Have made this several times and always get asked to make more
09/08/2015
Decent flavor. Agree with comments on rub. Halve the rub for a 1.five lb brisket. I cooked a 3 lb and it was borderline likewise much. I have had better brisket out of oven. Probably will not make again.
02/fifteen/2016
Loved this. Used beer instead of water. Skipped salt since some said too salty.
04/02/2019
Absolutely delicious! I bought some brisket points from Aldi and used them to make this recipe. It ripped apart like butter and tasted succulent! Highly recommended! The ane thing I would say is that the recipe makes style also much of the rub. I had nearly ii tablespoons worth left over.
02/17/2016
This was crawly. Non a brisket fan merely with this recipe..yesssss. Not smokey either..just bulky flavor through and through.
04/16/2019
loved it! married man says we could open a restaurant with this brisket! used ane.65 pd brisket fabricated according to recipe. had to really rub the spices in to employ all the spices and still had some left over.served with corn on the cob and mashed potatoes.
ten/23/2017
The whole family loved information technology. I read the notes, and adapted the recipe a piddling. Did not add together the Cumin, and was low on paprika then substituted the rest with a chipotle seasoning i had on hand. We used this amazing BBQ sauce that we had purchased at a food fair. But without the bbq - the meat was delicious!! Cheers for everyone's input, this is definitely a keeper.
08/18/2020
Super salty even using less than the recommended amount.
10/01/2018
Yes. Yes. Yes. I would definitely make this again and share it with friends and family unit! Easy to brand, delicious and tender to consume!
01/24/2017
Information technology unusual for me non to brand a few ca
03/02/2020
I halved the chilli powder, quartered the pepper and it was wonderful! It took half dozen hours in the tiresome cooker plus 1/2 hour on warm. I served it in tacos with tomato, lettuce, avocado and sour foam.The sauce is succulent; a worthy dipping sauce (note to self). Side by side time I will utilize more than chilli powder and a little more pepper, because the spiciness was a little lost. Definitely make this for visitors - my worthiness scale.
08/15/2020
Overall the sense of taste was skilful! JUST GOOD! The recipe was super easy. I cooked it for nearly 6 1/ii hours in a dutch oven at 210 degrees. It WAS VERY SALTY THOUGH. I got past the salty-ness and enjoyed the flavour but it was definitely something to consider (the salt). I doubled the recipe for my family, and served it with mixed vegetables and cornbread.
07/08/2020
Easy and delicious!
09/21/2017
My family loved it - I added some A1 sauce into the BBQ sauce mix. It was probably un
03/06/2017
Tried this tonight, did the rub last night put in crockpot this morning. No 1 would swallow information technology including me. Rub tasted nasty, over powered this bbq sauce, six lbs of meat tossed out
08/sixteen/2020
Corking. I'yard going to tweak information technology a bit and see if nosotros similar it better. I cutting the salt in one-half and nevertheless felt information technology was too salty, then I will make that adjustment next time. My husband likes sweeter barbecue and I will add together more chocolate-brown sugar side by side time.
08/21/2018
I made every bit is. Wouldn't change a single matter. Will make over again. Ty.
02/07/2019
1 of the best things I've made in my slow cooker! Used a 3 lb brisket. Plenty of rub for that if y'all follow the recipe. Salt can be cut back, and I added an extra tablespoon of dark-brown sugar. Did not add h2o at all, but added chopped celery and carrots, they provided enough moisture for a sauce.
07/09/2021
Likewise much seasoning for a ane one/two pound brisket. I used ii/3 of the seasoning suggested in this recipe on a 5 pound brisket and it was too salty. There needs to be a note about how much and how to use the rub.
02/14/2019
I will make it once more. I left out a couple ingredients because I didn't have on hand. I don't think that made a difference. Information technology was delicious.
07/16/2019
Very Tasty! Changed Rub past cutting downward on Salt and Pepper to 2 teaspoons from 2 Tablespoons.
02/ten/2019
I reduced the salt as previous comment too much chilli for me very tender and nice sauce. Will make again.
01/24/2019
fantastic season, juicy and delicious! (i omitted the chili pepper for the kid's sake simply other than that) wouldn't alter a thing
12/23/2017
I fabricated this as directed
x/12/2019
I made this exactly as written. I used Rufus Teague Beloved Sweet sauce. It's not my favorite, simply it's what I had on hand. The reason I gave it a three is because it was far besides peppery for my mouth and my gustation. I couldn't fifty-fifty finish one serving of it. I'g going to effort adding sugar to the residuum of it and encounter if I can go far palatable for me. I also would take preferred a smokier taste. If I use this recipe again I will add twice as much smoke flavoring. Over all it was easy to brand and I had all of the ingredients on manus, which was user-friendly.
01/04/2020
So I had my eye fix on making this but when I got to our grocery store there was no brisket bachelor. Actually there wasn't a heck of a lot of choices in the beef section. I bought some Beefiness country manner ribs. Removed the one bone that was all the same fastened and prepared exactly as written (I did leave the rub on overnight). Excellent!! Tin can't await to endeavour with an actual brisket, but the seasoning and sauce that information technology makes is tasty with other cuts of beefiness.
12/06/2016
Came out always and then slightly on the dry side merely just pouring the juices on fabricated it really succulent. I would trim more fat off the brisket start side by side time.
03/17/2021
So I made this recipe with a piddling twist in that I looked up a recipe for brisket, but what I actually had was corned beef. Lol. So if anyone out there is wondering how this would taste with corned beef, it was very practiced! A footling salty, but I would definitely do it over again.
06/09/2019
I didn't accept any smoked paprika or liquid smoke in the house but it turned out nifty anyway. I did use some seasoning salt in the rub which contains paprika and table salt.
08/19/2017
I thought this recipe was good. It had a great flavor, only as with any meat dish in a deadening cooker you don't know how it will turn out until its done. A little dry, only slow cook meat usually turns out like that. Volition try again, simply will change cook time.
03/09/2020
YES LOVED IT! Did not and volition not make any changes
03/10/2020
This was piece of cake to make and very tasty!
09/01/2017
Better than any of the jarred brisket starters out in that location! Fantastic!
04/21/2019
Sooo good. My family loved information technology. Made some of the changes in the comments and it was fork tender and succulent!
02/24/2019
I've made this three times. It is so easy and really good
12/27/2018
The amounts of each spice for the rub seemed way too loftier.
07/29/2019
Turned out great!
12/09/2018
This was a HUGE striking in my firm.
10/nineteen/2019
Next time I volition cut salt and pepper in rub. Increased fume in sauce. Doubled the bq sauce. Wife said it was besides much. Hi Very skilful and recipe is unproblematic.
08/22/2021
I don't ain a smoker, but I came across this recipe and it was piece of cake enough, plus I had all of the ingredients. So I decided to go with this i and I followed the recipe exactly as written, it turned out very moist and tender and was very adept, you definitely need the liquid smoke, I volition make this i again, it'll be and then good served on a bun with coleslaw the side by side day for lunch
12/07/2020
Loved it! I used 2lbs of brisket & adjusted appropriately. I took the communication of some other reviews, simply used 2 tsp of salt (not 2 tbs). I agree that 2 tbs of salt is fashion too much, remember, there is salt in the bbq sauce. The rub is wonderful! Didn't have smoked paprika, used regular paprika & a lil more than chili powder. Also, added a loving cup of spicy ketchup and one/2 loving cup more bbq sauce, and chose the selection to utilize water. Not familiar with the forcefulness of liquid smoke so next time, I volition use more. Overall actually expert recipe! FYI: It DEFINATELY took the full vii hrs for mine to melt until it savage apart.
09/30/2020
The reason I gave it such a lower review is it was so vague when it came to setting the temperature. What does "low" hateful exactly? This is one of the most important pieces of the recipe and the writer couldn't be bothered to actually give a temperature for us to follow. I know all smokers have a temperature gauge.
01/08/2017
I thought information technology was simply okay. Non as flavorful every bit I was expecting. It was a decent start to a wonderful dinner creation.
11/18/2018
Really liked this, I added a picayune scrap more liquid smoke.
05/31/2017
This made a not bad brisket. The spice rub helped give information technology a fleck of a smoky flavour. The meat was non dry.
01/15/2017
I would cut the rub in half next time and go rid of the chili powder its likewise hot; I like my food to exist mild.
04/02/2018
I definitely added more onions and it actually cooked for my whole work time 8 hours. It's was oral fissure watering Succulent! Can't wait to practise it again.
01/02/2019
This was elementary and easy to make, turned out tender, but not falling apart. My only proposition is make sure you savor the cumin flavor , as it is an acquired taste and somewhat overpowering.
02/08/2017
I accept made this several times and it is the best. Big on flavour and tender. Everyone I have served this to has also given it a 5 star rating.
05/27/2020
The recipe was really salty. I am really bummed because the meat is not edible at all due to how salty it is. If I try this again, I will use only an 8th of the listed common salt, if that. This was a very expensive lesson.
04/30/2019
My wife is from Longview, TX and she actually loved this recipe.
06/twenty/2020
Meat was tough and chewy (never had this trouble with brisket earlier). Might turn out better if the meat was browned first, or cooked for longer?
12/06/2015
This recipe does not demand 3 Tbs of chili powder. It totally overpowers the gustation of the meat. Adjacent time I'll utilise ane/three amount of chili powder and double the amount of brown saccharide.
xi/thirteen/2016
Awesome! Very tender. We made it as per recipe.
07/30/2017
I made this on the grill and it turned out great! I used all the dry ingredients as a rub and marinated it overnight. Information technology was wonderful and I will definitely make this again.
05/31/2022
I used the rub and sauce, but baked at 275 in the oven in a covered dish, 6 hours for 5 pounds. Perfection!
Source: https://www.allrecipes.com/recipe/232137/slow-cooker-texas-smoked-beef-brisket/
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