The Best Tasting Slow Cooker Tangy Brisket will become a family favorite for years to come. The fork-tender, melt in your mouth meat and mouthwatering sauce are a true example of what brisket is supposed to taste like. Let me know how you like it.
So let’s face it, I’ve shamelessly burned and ruined more pieces of meat than I would like to recall. However, at one point I had to figure out what I was doing wrong. It turns out I was doing SO many things upside down and backwards in the kitchen, but that’s how you learn.
One of my biggest mistakes was thinking I could cook brisket quickly in the oven. You cannot. Unless you want a piece of leather to chew on. Low and slow is the only way to achieve fork-tender brisket.
No matter what you’ve heard THIS IS THE BEST BRISKET EVER! I’m not kidding. It’s super tangy, smoky and moist. This meal can feed a crowd with minimal work and dollars spent. Everyone you make this for will fall in love with you almost instantly; worshiping the ground you walk on. You’ll see, they will want seconds, thirds even fourths, no joke. Even if you have had no success in the kitchen, this will be your new signature dish. I promise, promise, promise.
Make sure to place your brisket fat side up in the slow cooker. This way the fat melts over the meat and breaks down the tough connective tissues.
Mix up the sauce in a separate bowl before pouring over the meat.
This is what the meat will look like when it comes out of the slow cooker.
Shred the meat with two forks.
Pour the sauce right over the top and serve. It’s so, so good.
This recipe makes great brisket sandwiches too. All you need is your favorite rolls to make it happen.
The Best Tasting Slow Cooker Tangy Brisket
- 1 medium yellow onion, quartered
- 5 lbs beef brisket (one large or 2 smaller briskets)
- 2 cups ketchup
- 3/4 cup dark brown sugar
- 1/4 cup Worcestershire sauce
- 1/4 cup apple cider vinegar
- 1/4 cup fresh lemon juice
- 1 Tablespoon butter, cut into small pieces
- 1 Tablespoon chili powder
- 2 teaspoons hot sauce
- 2 teaspoons prepared horseradish
- 1 teaspoon liquid smoke
- 1/2 teaspoon garlic powder
- 1/2 teaspoon table salt
- 1/2 teaspoon coarse ground black pepper
- 1/3 cup cornstarch
- 1/3 cup cold water
- Place quartered onion on the bottom of the bowl of a 6-7 quart slow cooker. Place brisket on top of the onion, fat side up. (For this recipe I used two, 2-1/2 pound briskets, which I cut in half to fit into my slow cooker better and so more of the meat would be exposed to the sauce.)
- In a medium-sized bowl, combine ketchup, brown sugar, Worcestershire, vinegar, lemon juice, butter, chili powder, hot sauce, horseradish, liquid smoke, garlic powder, salt and pepper. Mix together until all ingredients are fully combined. Pour sauce over the top of the meat into the slow cooker bowl. Cover and cook over low heat for 10 hours.
- When done, remove meat and place in a pan covered with foil (to keep meat warm), leaving large chunks together. Pour sauce out of slow cooker bowl and through a fine sieve into another bowl (I used a large (8 cup) glass measuring bowl). Wait 10 minutes, letting fat rise to the top so you can easily remove. Once the fat on top is removed, pour sauce into a saucepan and bring to a boil. Mix together cornstarch and water in a small bowl and slowly whisk the liquid cornstarch into the boiling sauce. Continue whisking for one minute and remove sauce from heat.
- Pull brisket meat apart with two forks, discarding all fat. Place meat on a serving platter and pour sauce over meat or serve sauce on the side. Makes great brisket sandwiches too!
- Note: Bring your meat closer to room temperature before cooking. If you start the slow cooker with really cold meat you might need to add two hours to your cooking time. If you are lucky enough to have extra sauce after the meat is gone, use it as a base for chili the next day...it's fabulous.
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