Sunday, August 23, 2009

Crock Pot Texas Brisket

Made this using grass-fed beef brisket and the meat was still tough after 6-8 hours of slow-cooking. The bbq sauce is really good and I think it would have been a more successful meal had I slow-cooked it much longer--like 12-15 hours (maybe).

The recipe is Crock Pot Texas Brisket and I found it at Potato Patch Recipes.


  • 2 1/4 cup of Catchup
  • 1 1/2 cup beef broth
  • 1 chopped large onion
  • 1/2 cups packed brown sugar
  • 1/2 cups white wine vinegar
  • 2 tablespoon chili powder
  • 2 tablespoon Worcestershire sauce
  • 3 minced garlic clove
  • 1/4 teaspoon of cayenne pepper
  • 1 trimmed beef brisket. 5-7 lbs
  • 2 tablespoon liquid smoke


  1. Take a large saucepan and combine the ketchup, beef broth, onion, brown sugar, white wine vinegar, chili powder, Worcestershire sauce, garlic, and pepper. Bring to a boil, stirring constantly.
  2. Reduce the heat, then simmer uncovered for about 30 minutes, stirring occasionally.
  3. Remove from the heat.
  4. Remove 2 cups of the sauce to a bowl and place in fridge until you are ready to serve.
  5. Now place the Texas Brisket in your slow cooker or crock pot.
  6. Brush the brisket with the liquid smoke. This is our way of making the Texas Brisket a smoking beef brisket!! It is optional of course.
  7. Pour the remaining sauce over the Texas Brisket. This is not the sauce you put in the fridge. It is the sauce that is left in the saucepan.
  8. Now set your slow cooker or crock pot to medium and cook this brisket recipe on medium for 6 hours or until tender.
  9. When cooking is complete, shut off the slow cooker and let the brisket stand for 5 minutes. During those 5 minutes take the sauce you placed in the fridge and heat it up.
  10. Thinly slice the meat across the grain. Kind of like making thin brisket steak.
  11. Serve the warm sauce with the meat.

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