I love the show Cooks Country on PBS. They thoroughly evaluate recipes and cooking equipment and give everyone only the very best. The show is a lot of fun to watch too. I normally catch it half way through and so don’t get the full enjoyment of the show. So, in true fashion, last week I caught them half way through doing a brisket in the crock pot. I just bought the new Cooks Country crock pot cook book (I highly recommend it to everyone), but this wasn’t in it.
The way I have usually done brisket is in an oven bag (to keep in the moisture) for 10 hours at 250. It is well done, but can be greasy. When I turned on to cooks country, they were talking about dry roasting brisket. I have had it this way, but often they are dry. Cooks country had an amazing revelation. If you put the brisket in the crock pot on top of a disposable aluminum loaf pan, it keeps the meat out of the drippings, but keeps in the moisture by steam. What is even cooler is that the vacuum created under the pan sucks in the drippings so that they don’t sit in it and get greasy.
Another great tip is to put slices diagonally about 2 inches apart across the meat. That helps the moisture and flavor get into the meat. Also make sure that when you put the meat in, you put it fat side up. That helps the drippings fall through the meat to season it. Because I came in half way through the episode, I did not get the recipe for the rub they used. So I made up my own. Feel free to make up your own too.
- 5 lb brisket
- 1/2 large onion
- 1.5 Tbsp Penzey’s Chili 9000 seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp coriander
- 1/2 tsp ground caraway
- A few dashes of cayenne powder
- Whatever else you want.
- Disposable aluminum loaf pan
- Put the aluminum loaf pan in the bottom of a large crock pot.
- Mix up your dry rub in a bowl.
- Dice the onion. Put it in the bottom of the crock pot.
- Lay out the brisket on a cutting board or pan. Put gashes diagonally across the meat on the non-fat side. Rub most of the rub into this side of the brisket. Flip it over and rub the remaining on the fatty side.
- Place the brisket in the crock pot on top of the pan. Cook on high for 7-10 hours or until it is tender. It only took 7 hours for us.
- When its done, take it out and place it in a pan or plate. Cover with aluminum and allow to rest for at least 20 minutes.
- Put the drippings in a gravy separator. Pour off the fat. Use the drippings to pour onto the meat.
- Slice across the grain and enjoy!