As I’m typing this I have yet another dinner in the crock pot. It smells so awesome. It’s 3pm and so I’m ready for dinner. Ha! Does that ever happen to you? The smell of the crockpot meal makes it so hard to wait for dinner. This is probably my number one reason why I don’t crockpot cook overnight. It would be 2 am and you would find me sleep walking in the kitchen. (Instead I make this Crockpot Breakfast Casserole Recipe during the day so I can use the leftovers for breakfast later in the week.)
This past weekend I made the most delicious crock pot beef brisket recipe. Most beef brisket is delicious, but making it in the crockpot makes sure that it’s moist and delicious. The recipe I used came from an old church cookbook. It was intended for the oven, but I adapted it so we could throw the brisket into the crock pot in the morning and have a great dinner by evening!
To make this recipe you’ll need a number of ingredients, most of which I already had at home. (You can see all the ingredients below in the printable format.) You will want to combine the liquid smoke, garlic salt, onion, celery seed, Worcestershire Sauce and pepper and then drown the brisket in it. Rub it into the meat. I let it marinate overnight, covered in the refrigerator.
The next morning, all you have to do is make the sauce. To make the sauce, combine the ketchup, water, onion, Worcestershire sauce, vinegar, sugar and brown sugar. I put the sauce at the bottom of the crockpot and placed the marinated brisket on top.
Cook on low ALL day. Keep in mind it will shrink in size. It also looks dark in this picture because of the pepper. Don’t worry, it’s not burnt. About two pounds feeds four people. Let the brisket rest before cutting it against the grain. Yum! I took the sauce in the crockpot and put it on the stove and let it simmer while the brisket cooled. This allowed the sauce to thicken. It was delicious! (It’s definitely a vinegar based sauce so if you like more of sweet sauce you may want to add your own.)
Enjoy this easy meal!
- 3 - 4 lbs beef brisket
- RUB
- 2 TB liquid smoke
- 1 tsp garlic salt
- 1 tsp onion, minced
- 2 tsp celery seed
- 2 tsp Worcestershire Sauce
- 2 tsp pepper
- Barbecue Sauce
- 1 Cup ketchup
- ¾ Cup water
- 4 TB onion, chopped
- 3 tsp Worcestershire Sauce
- 4½ TB vinegar
- 1½ TB sugar
- 1½ TB brown sugar
- Trim the fat from the meat.
- Cover both sides of the brisket with the rub mixture. Cover and refrigerate overnight.
- The next day, blend all the barbecue sauce ingredients together and add to crockpot.
- Place marinated beef on top.
- Cook on low all day long.
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