Pioneer Woman Slow Cooker Brisket Recipe
The key to this recipe is patience; slow cooking the brisket on low heat makes it unbelievably tender.Just a few minutes of prep, and the slow cooker does the rest of the work.Don't skip the step of trimming the fat cap—it locks in moisture and flavor.What I adore about this recipe is its foolproof method for a succulent, savory brisket every time.
Servings: 4
Ingredients
- 1 3-4 pound brisket, with fat cap
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 packet onion soup mix
- 4 garlic cloves minced
- 1 large red onion sliced
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- A dash of liquid smoke optional
- Fresh thyme
- 2 bay leaves
- 1/4 cup barbecue sauce for glaze
Instructions
- Start by trimming the fat cap on your brisket to about 1/4 inch thick to retain moisture while cooking.
- Create a rub by combining brown sugar, kosher salt, and black pepper in a bowl.
- Apply the onion soup mix and your rub generously on both sides of the brisket.
- Place the brisket fat cap side down in your slow cooker.
- Scatter minced garlic, sliced red onions, thyme, and bay leaves over and around the brisket.
- In a mixing bowl, whisk together beef broth, soy sauce, Worcestershire sauce, lemon juice, and liquid smoke if using.
- Pour this flavorful liquid over the brisket in the slow cooker.
- Cook on low heat for 8-10 hours; remember, the longer it cooks, the more tender the beef becomes.