We love summer barbecues, but finding the outdoor space needed to properly smoke a brisket can be hard to come by. If you're in the same boat, this recipe made in a slow cooker is for you. Liquid smoke and brown sugar cook down low and slow with fire-roasted tomatoes to transform into a rich and smoky barbecue sauce that coats tender brisket.
Though you can serve this any which way you like, we love going traditional, slicing up the brisket and layering it over pieces of white bread alongside potato salad, coleslaw and hot sauce, of course.
Slow Cooker Barbecue BrisketRecipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 6 hours and 10 minutes
Total Time: 6 hours and 25 minutes
3 tablespoons olive oil
One 4-pound brisket
Kosher salt and freshly ground black pepper, to taste
One 28-ounce can fire-roasted crushed tomatoes
½ cup dark brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
1. In a large skillet, heat the oil over medium-high heat. Season the brisket with salt and pepper, and sear, flipping once, until golden brown, 4 to 5 minutes per side. Transfer to a slow cooker.
2. Add the remaining ingredients to the skillet and stir, scraping off any brown bits on the bottom of the pan, then pour the mixture over the brisket. Cook on high for 6 hours until tender, then slice and serve.
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