I love this recipe: http://www.epicurious.com/recipes/food/views/My-Mothers-Brisket-13482. I make it all the time with big cuts of meat as I am always serving a crowd.

Your temp seems kind of low and I'm not sure how much liquid you have in your sauce. A crockpot which I am sure gets hotter than 300 would take 8 hours or more to cook a brisket.

If it were me, I'd up push the temp up and maybe add a glass of wine or water to the sauce.

The temp SHOULD be low....high temperature makes tough meat.
Just hang in there....brisket's a tough cut....needs long slow moist cooking.
Just make sure the liquid doesn't evaporate away and give it another 3 or 4 hours....and adding a glass ofw ine to it....and another to yourself is a good idea.
Linda c

What Linda said...

I will cook a 4 lb. brisket for as long as 5 hours, so your 6 lb needs much longer. Do keep the temperature low for tender brisket!

Thanks. I'm not a wine drinker but I poured some on the brisket, and gave myself a teaspoon of chocolate ice cream. Its back in at 300, and back-up brisket #2 is in there with it now. They are submerged in liquid.

I'll take brisket #1 out soon and cool it off and slice it and let it sit in the liquid over night. This is nerve wracking. Last years was perfect for Passover.

I honestly don't think 375 is too high. I've made that brisket about a 100 times or more and I've gotten tons of comments on how melt in your mouth tender it is.

I LOVE food science so off I went on a search of my favorite library - the World Wide Web and I found this Gold Mine of GRILLING brisket. Read it - it's fantastic and yes, some winners have even cooked their brisket at 375 LOL however as LindaC said, long and slow is best - up to TWENTY hours so sounds like you're doing OK.

I may need to revise my recipe...

Here is a link that might be useful: How to cook Brisket

I concur on the 300 degrees. If you cook it too fast it gets tough fast and stays that way. Sounds to me like youa re doing it right.

I cook mine at 275º for 7 hours. Always tender!

Clinchette... how was it??

I came to ask how it turned out too. LOL

Well, I ended up using the back-up brisket. It was a bit more tender and tastier. I had a wisdom tooth out today! So I didn't personally taste brisket #1 after it rested in the fridge another night all sliced up. My family said that they thought it was brisket #2 when they ate it tonight, so I am assuming that its very good. #1 got very good reviews.

I did end up cooking the big one for more than 8 hours.
DH would like to try one in the Big Green Egg some day. I see no reason to try and improve a good thing. I use Chipotle sauce and ketchup, or ketchup with a chipotle pepper and brown sugar.

Last year, just to be very careful, I had them leave a LOT more fat on the beef, and I had RAVE reviews. What do you all think about that? Do you find more fat helps? I trimmed it off when I sliced it.

You definitely have to leave the fat on when cooking! I always do brisket in the crock pot on low for 8-10 hrs and its always so tender it forks apart. We actually like it better the second day on crusty bread as a sammy. I do mine with a beer, paprika, adobo, cracked pepper and sliced red onion and everyone loves it but you can do stewed tomatoes or onion soup mix or beef broth or wine and your choice of seasonings in the crock you can add whatever you like, my neighbor does a can of 7up and chili sauce! Not my taste but hey what ever moves you.

I did have a good layer of fat on these briskets but last year I left on a ton.
We never eat it the first day- too hard to slice. I've only done one in a crock and I don't know why but it didn't have flavor. Maybe I needed more than the 8-10 hours? Do you submerge it in liquid in the crock pot?

All I can say is I cooked a four pound brisket once (so obviously I'm an expert now) and per the recipe I trimmed it (really well, in fact) and put it in a 350 deg oven for 3 hours.

As Lou would say, obviously I did something wrong because it came out extremely tender!

I made my first brisket this week using Lowsparks recipe. I had planned to eat it the next day but it smelled too good to put away. Mine was 5 1/2 lbs and after 5 hours at 325 it was like butta... Yum. The sauce was very sweet but I love sweet.

In the article that Lovestocook referenced they are talking about left-handed and right handled cows! One being more tender than the other.

Anyway, I have two more briskets in the freezer because they were a dollar off per pound. I'll just have to cook them until they are tender. In fact, I'm starting on next years Passover brisket now...