Slow Cooker Smoked Brisket

God I love brisket.

That melt in the mouth tender meat, the tang of bbq sauce, that rich smokey aftertaste.

You really can’t beat good old fashioned comfort food!

It requires next to no work, and gives you the most unbelievably delicious pay off. Which is my favourite kind of work!

Whether you like yours in a bun, served with buttery mash or in tacos like mine, this brisket recipe is child’s play.

All you need is a slow cooker and patience. The rest will fall into place.

Ingredients –

Beef brisket (about a kilo/2lbs)
1tbsp dried thyme
1tbsp smoked paprika
1tsp freshly ground black pepper
1tsp salt
1tsp garlic powder
2 bay leaves
2 cups of strong Lapsang Soushong tea
3tbsp Worcestershire sauce
1 bottle barbecue sauce

In a little bowl mix together your thyme, paprika, pepper, salt and garlic powder. Rub this spice mix all over your brisket, then place the meat into your slow cooker.

Brew 2 cups of tea using your lapsang tea, once it’s nice and strong pour into the bottom of your slow cooker. This is going to give you the wonderful smokey taste.

Add your Worcestershire sauce (pronounced wu-stu-sheer incase you’re not from around these parts!), put the lid on and cook on low.

Timing wise you’re going to want to leave it for about 8 hours, but slow cookers do vary so check it an hour before just incase.

When it’s ready most of the liquid should be gone, leaving a beautifully tender piece of meat that will fall apart with a couple of forks.

Stred the meat.

Pour in your bbq sauce.

Mix and serve however you fancy!

Personally? I’m partial to tacos!

The perfect balance of those rich, smokey, deep flavours, with cool avocado, fresh herbs and zingy pickled onion slices.

The cocktails don’t hurt either!

If you don’t use it all, seal your brisket up once cool and pop into the fridge for easy lunches and suppers for at least a couple of days.

Smokin’!

 

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  • Jet

    That looks so delicious – do you think it would work with chicken as I don’t eat beef? It’s weird because even though it’s 7am I could genuinely eat that whole meal haha #greedylife

    http://www.jettravels.co.uk
    J.E.T
    X

    • Rosie

      For chicken I would simply shred a rotisserie chicken, otherwise I think it would go dry if cooked v slow like this.

      • Jet

        Thanks xxx

  • Sarah

    Looks delicious! Do you have a simple recipe for pickled onions?

    • Ohh! If you (or anyone) does, please share! I could eat pickled onions all day!

    • Rosie

      Mix together:
      1/2 cup warm water
      1/2 cup vinegar
      1tbsp sugar
      1tsp salt
      Until dissolved.
      Pour into a jar with sliced onion, leave over night (or at least a couple of hours) and they’re done!

      There are other things you can add to make them fancy, but this is v quick and easy.

  • I love the addition of the Lapsang Soushong tea – I imagine that must give an almost smokey taste to the meat?

    For bonfire night, my mum made the most amazing pulled lamb which was adapted from a Tom Kerridge beef brisket recipe and it was potentially the tastiest thing I’ve ever eaten – I’d suggest checking it out!

    KatieJane | Soup&Champagne

    • Rosie

      Sounds great, thanks for the rec!

  • This sounds so tasty and so simple! Time to dust off my slow cooker!!

    Katie xoxo

    • Rosie

      Best excuse to get the old gal up and running! 😉

  • Oh my, this looks sooo good and your photos are beautiful! Do you have a slow cooker you’d recommend? Stephanie x

  • This looks absolutely divine! xx

    http://www.whoisvelouria.blogspot.com

  • Mm this looks really good! X
    http://www.thoughtsinstyle.com/

  • This recipe sounds absolutely fantastic. I know what I’ll be trying this weekend.
    Thank you for sharing.

    • Rosie

      Let me know how you get on!

  • Camilla

    This looks amazing, how did you also get your pickled onions, did you buy them or make yourself? xx

    • Rosie

      Mix together:
      1/2 cup warm water
      1/2 cup vinegar
      1tbsp sugar
      1tsp salt
      Until dissolved.
      Pour into a jar with sliced onion, leave over night (or at least a couple of hours) and they’re done!

      There are other things you can add to make them fancy, but this is v quick and easy.

  • Hannah Vivekananthan

    Hi Rosie, I have made this today for dinner but unfortunately after 8 hours in the slow cooker there is basically the same amount of liquid left as what I started with! Any suggestions? It smells wonderful though! I have tried to shred the meat too but it was really tough to do so.

    What slow cooker do you use?