When I sat this big hunk of meat down to take photos my husband’s comment was: “Is that a recipe gone wrong?” Haha, what? Yes, I’m taking photos of a recipe that failed and posting it up on my blog (Insert eye roll)! Apparently, he thought this was a burnt cake with sprinkles, rather than a healthily raised, nutritious hunk of meat (with sesame seeds, not sprinkles) that will happily feed our family for a few days. I kid you not, he can be so clueless at times 😉 He even walked into the house while this meal was cooking. It definitely didn’t smell like burnt cake, or anything sugary, but rather MEAT…organic, pastured beef brisket to be exact.
One thing I love about this recipe is that it’s hard to go wrong. I’ve only cooked brisket a few times in my life, but it has always turned out perfect! The trick is letting your crock-pot do all the work. You prepare the meat, place it in the crock-pot and then come back at dinner time.
*The cooking time will depend on the size of the meat you put in. I suggest prepping this recipe in the morning and then letting your meat cook all day, until the evening. But, you could start the cooking time later in the day. I recommend a minimum cooking time of 5 hours on high temperature.
**If you decide to cut the brisket into small pieces before cooking, I do not suggest broiling (step 5). Also, If you want your meat shredded (similar to a pulled pork) then I suggest skipping this step.
This brisket can be cut and eaten a variety of ways; shredded, cubed, sliced. Leftovers taste even better and make lunches quick and simple to prepare.
This brisket is tender and pulls apart easily.