Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Smoky Slow Cooker Brisket

Scott Phillips

Servings: 8

You don’t have to man the smoker all day to get barbecue on the table for dinner (even on a weeknight). Instead, slow-cook a brisket until it’s so tender that a meat fork can be pulled out without any resistance, then break out the coleslaw.

Ingredients

  • 2 Tbs. packed dark brown sugar
  • 2 Tbs. smoked paprika
  • 2 tsp. ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 5-lb. flat-cut brisket, trimmed of excess fat if necessary
  • 6 Tbs. tomato sauce
  • 2 Tbs. apple cider vinegar
  • 2 Tbs. honey
  • 2 Tbs. molasses, preferably unsulfured
  • 2 canned chipotles in adobo sauce, stemmed, seeded, and minced (about 2 Tbs.)
  • 1 medium sweet onion, halved and sliced into thin half-moons

Nutritional Information

      Calories (kcal) : 360
      Fat Calories (kcal): 90
      Fat (g): 9
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 145
      Sodium (mg): 430
      Carbohydrates (g): 15
      Fiber (g): 1
      Protein (g): 50

Preparation

  • Mix the sugar, paprika, cumin, 1-1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Rub onto both sides of the brisket.
  • Whisk the tomato sauce, vinegar, honey, molasses, and chipotles until smooth. Spread over both sides of the brisket.
  • Set the brisket in a 5- or 6-quart slow cooker. (The whole brisket should fit in an oval slow cooker; for a round model, cut the brisket in half and overlap the thinner sections.) Scatter the onion on top of the meat. Cover and cook until fork-tender, 8 to 9 hours on low or 5 to 6 hours on high. Uncover and transfer the brisket and onion to a cutting board; let rest while you finish the sauce.
  • Pour the sauce into a fat separator and set aside for a few minutes. Pour the defatted sauce into a 3-quart saucepan and bring to a simmer over medium-high heat, stirring occasionally. Cook until reduced by half, about 8 minutes.
  • Cut the brisket against the grain into 1/2-inch-thick slices and sprinkle with salt. Serve with the onion and some of the sauce.

Reviews

Rate or Review

Reviews

  • Krispie | 09/23/2017

    My husband loved this and I thought it was good. It certainly was easy. I will make this again when I'm pressed for time.

  • Edharma | 09/27/2015

    Delicious, tender, flavorful and easy to make. I used unsmoked fresh paprika, but finished the brisket on the smoker (oak and apple wood) for an hour. I misted it with bourbon while smoking. Magnificent !

  • user-3644195 | 09/14/2015

    (I rated this five stars but it didn't show in the preview.)Excellent. Pefectly seasoned, tender, sauce was delicious. We served as sandwiches on Poupart Bakery po-boy bread (Lafayette, LA - they mail order) - cole slaw and sliced heirloom tomatoes on the side. I would add another half of an onion next time.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks