Slow-Cooker Brisket
This Slow-Cooker Brisket is melt-in-your-mouth tender and packed with rich, savory flavors. Perfect for effortless, flavorful dinners with minimal prep!
Servings: 6 servings
Ingredients
- 3 lb brisket flat cut fat cap trimmed to ¼ to ½ inch
- 2 tablespoons cracked black pepper freshly cracked
- 1 tablespoon Kosher salt
- 4 cloves garlic minced
- ½ cup soy sauce low-sodium optional
- 3 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dry mustard
Instructions
- Pat your brisket dry with paper towels. Trim the fat cap down to between ¼ and ½ inch thickness to keep the meat moist without excess fat. Combine cracked black pepper and Kosher salt, then rub evenly over the brisket.
- In a mixing bowl, whisk together minced garlic, soy sauce, balsamic vinegar, Worcestershire sauce, and dry mustard to make the marinade.
- Place the brisket flat side down in the slow cooker. Pour the marinade evenly over the brisket, massaging it gently into the meat if desired.
- Cover and cook on low for 8 to 10 hours, allowing the brisket to become tender and flavorful. Avoid opening the lid frequently.
- Remove the brisket and let it rest for about 10 minutes. Slice against the grain into thin pieces for tender bites.
- Drizzle some cooking juices over the sliced brisket and serve with your favorite sides or dishes.
Equipment
- Slow Cooker
- Sharp Knife
- Cutting Board
- Measuring Spoons and Cups
- Mixing Bowl
- Tongs
Notes
- Trim the fat cap properly to prevent greasy or heavy dish outcomes.
- Try adding smoked paprika or cayenne pepper for a spicy variation.
- Store leftovers tightly wrapped in the fridge for up to 4 days or freeze for up to 3 months.