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Brisket in a crock pot?

earthlydelights

18 years ago

Should I, could I? I normally throw one in the oven and cook it a good long time in a nice slow process, but I have no desire to turn the oven on today. THought I could just let the crock pot do my work.

Any suggestions?

Thanks

Maryanne

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Comments (9)

lindac
18 years ago
It will turn into a greasy stringy mass, unless you trim it very well.
Save it for when it's cooler and use the oven, a roaster and a rack to keep the meat out of the grease.
Linda C
earthlydelights
Original Author
18 years ago
thanks linda.

maryanne
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jessyf
18 years ago
Pressure cook it. If you need more directions, I can provide.
shaun
18 years ago
I don't know, How about lay it on top of wadded up foil? It'll still slow roast and not be in the liquid. Wonder if that would work?
jannie
18 years ago
My old boss (a female) used to do brisket in the oven with a cup of ketchup and a package of dried onion soup mix. I'll look for the exact recipe. I remember it came out very tender and juicy.
nanabelle
18 years ago
I put a fat trimmed brisket into a cooking bag in the crockpot with half a bottle of Wright's liquid smoke, 1/2 tsp each of garlic, celery and onion salt or powder. Cut six 1/2 in slits in the top of the bag and wrap tie at top of bag. Takes about 8 to 10 hours, but produces a very nice BBQ meat for sandwiches, or sliced for dinner. Save a little of the juices from the meat for spooning over the sliced meat to keep moist. You can also shred the meat and heat in a saucepan with BBQ sauce and serve it that way. My family has loved this over the many years I have served it.
shaun
18 years ago
Jannie, I have made a similar recipe but I used one cup bbq sauce and 1 pkt of onion soup mix... Put meat in cooking bag, spread bbq sauce mixture over meat and cook at about 300 for approx 3 hrs.
lindac
18 years ago
half a bottle of liquid smoke?? I am still on my first bottle since I redid the kitchen cabinets 20 years ago!! LOL! I use it 1/4 tsp at a time.
earthlydelights
Original Author
18 years ago
i made the brisket in the oven which i turned on earlier today after putting the air on in the kitchen. it's now cooling.

i just wanted to know if it was a cut of meat that could be done in the crockpot. i never did before that's why i asked.

i followed this recipe since i couldn't find my standard. season with S&P, sear it, lay it over a few onions (although i added a few potatoes and a couple carrots and a diced celery stalk to the mix), add two cups of red wine, 10 oz can chopped tomatoes (although i used fresh from the garden), herbs and let it slow cook.

smells great, haven't cut into it yet. it will be either a very late night snack or a midday meal tomorrow.

one of these days, maybe i'll try the crock pot and if the meat shreds too much, then i'll make "pulled brisket sandwiches" (or dog food)

thanks
maryanne

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