It seems that Friday rolls around pretty fast. 🙂 So, here with our Crock Pot recipe this week is Nancy from Real Food Allergy Free. I’ve been craving beef like crazy this pregnancy, so this recipe is right up my alley!
“This is the best brisket I’ve ever eaten, and I’m 50 years old!” That’s what a guest said when I served this slow cooker barbecue beef brisket earlier this week.
Brisket is a very tough meat, but it becomes moist and tender when slow cooked in a crock-pot.
Try not to drool as it cooks. The seasonings and spices in this recipe will have your house smelling amazing!
Slow Cooker Barbecue Beef Brisket
Ingredients:
- 2 -3 lbs Beef Brisket
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Crushed Red Pepper
- 1/4 tsp Celery Seed
- 1/8 tsp Pepper
- 1/2 cup Ketchup
- 1/4 cup Sucanat or Brown Sugar
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Worcestershire Sauce
- 1/2 tsp Dry Mustard
Directions:
- In a small bowl mix chili powder, garlic, crushed red pepper, celery seed and pepper and rub onto meat.
- Place meat in crock-pot.
- Mix ketchup, sucanat/sugar, vinegar, Worcestershire sauce and dry mustard and pour over meat.
- Cover and cook on low for 8-10 hours or high for 4-5 hours.
- Cut thin slices along the grain or just shred it.
Recipe adapted from Food.com
Note: Worcestershire may contain anchovies, wheat or soy! Try this allergy-free recipe here. FYI: treacle=molasses
You can check out all of my allergy-friendly crock-pot recipes here.
Nancy is a God fearing, family loving, and homeschooling mom to four beautiful children. Her youngest child suffers with severe eczema. Nancy is passionate about the real food movement, but is also a real mom with a limited amount of time and money. You can find her at Real Food Allergy Free where she shares her family’s favorite recipes that are free of the top 8 common food allergens (egg, dairy, wheat, soy, fish, shellfish, peanut, tree nut) and her daughter’s ongoing battle with severe eczema.
Can I add a little bit of any bbq sauce to it or will it take over the taste of the sauce already on the brisket?
I am so sorry – this message JUST posted today 2/16/21. Sure, you can totally add anything you like!
Sounds fantastic. We just recently have been enjoying more crockpot beef. So easy and I love that you don’t have to babysit the pot.
Thank you for the deliciousness
Yes!! Nobody has time to babysit the crockpot! Thanks for the comment 🙂 — Julie, HH Team
Do you start with brisket that is thawed or can you use frozen?
I have never used frozen, but I know some people do. If you use frozen, you’ll have to add more time.
My whole famiky loved your recipe. We shredded the brisket and added bbq sauce to it. I will definitely be using this recipe again.
I’m so happy to hear that, Carolyn! Thank you for sharing. 🙂
Dear Stacy,
I, too, suffered severe eczema for 26 years – I am now nearly 32, and I am happy to say, that I am just about eczema free. I had it most severely on my face, neck, and shoulders. When I was 21, I discovered that I was allergic to tomatoes and rice….RICE! Removing the tomatoes from my diet absolutely changed my life, and my sister’s life (who also suffers eczema). It took about two years to really get into the having of ABSOLUTELY no tomato (the powder is in everything…) Removing rice helped even more – though I only needed to remove rice from my diet for about 8 months before the allergy was oddly able to heal itself.
Try removing the tomato from all of your recipes. I’m working on a tomato-free blog and cook book.
Good luck!
Hi. How many servings is this? I would like to make for 6 adults and I just want to make sure that this will be enough. Thanks.
You can count 3-4 servings per pound of meat. More if you count on using it as a sandwich filling. So, if you only used a 2 pound roast, you would have enough for 8 people. But, I would still aim for the 3 pound.
Hey can I use a corned beef brisket for this recipe? I use your recipes all the time and love them!!
I have not tried that – I do not think the result would be as good – I’m not sure it would shred well.
I like it too. 🙂 I’ll pass that along to Barry.
Um… LOVE LOVE LOVE your PRINTING FEATURE! I can’t wait to try this recipe, but had to brag on how simple it was to print. I know you and Barry have put a lot of effort into this blog and making it user-friendly; y’all keep up the GREAT work!!!
Thank you for this recipe! I made it over the weekend and it was amazing! I didnt change a thing and cook it on high for 5 hrs. And your right, the house smelled so good. My husband can’t wait till I make it again 🙂
You’re making me drool. lol
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Hi Stacy,
The rub for your Brisket looks very good and what a great idea to cook it in the Crock Pot. I will have to try this sometime. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks, Miz Helen. 🙂
Your crock pot brisket does sound so delicious! I really like the ingredients you used in your sauce. No wonder your guest said what she did!
Thanks for sharing this recipe, I made it on Friday. Very easy to put together and was as tasty as you said. Mine ended up cooking on low for about 13 hours, I love crock pot cooking!
Crock pots are a thing of beauty! 🙂
I love brisket and cabbage! Yummy…I make it often it is a hit with the entire family! Serve it with some homemade bread and green beans from the garden and you have a meal!! Thank you for this post…never thought about doing a bbq brisket.
I’m not a cabbage fan…but I’d eat everything else you’re talking about! LOL
This sounds so good. I usually cook brisket in the oven, but with it being so hot here (93+), the pot would do the trick with out heating up the house!
On another note, (not being snarky,just concerned) I wonder if Nancy knows that Wrocestershire Sauce contains Anchovies. There is an allergy warning on the lable.
Good grief! That’s HOT. When it’s that hot, I like putting my crock out on the back deck…but that doesn’t work if you have roaming neighborhood dogs. LOL
And I had no idea about the anchovies…maybe she uses a different brand?
Now putting the crock pot on the deck is a good idea, thanks! Can’t believe I never thought of that. We use the electric frying pan out there all the time to keep from making a greasy or smelly mess inside.
I have a friend who grills her bacon in order to avoid the mess inside…I think I need an electric skillet for your idea!
Thank you Suzanne! I usually add this note next to it (May contain anchovies, wheat or soy! Try this allergy-free recipe here http://www.bestrecipes.com.au/recipe/Homemade-Worcestershire-Sauce-L2288.html. FYI:treacle=molasses)and I completely forgot this time! Stacy, could you add a warning and link to the recipe please?
Gotcha covered! 🙂
I have a really dumb question. Does beef brisket go by other names sometimes? Because I don’t think I’ve ever seen “brisket” in a store around here. And I really want to try this recipe because it sounds amazing!
Anne, I’m really horrible at knowing the names of different cuts of meat. I usually just use whatever meat I have on hand, no matter what the recipe calls for. LOL
Anne, I think brisket is just brisket. I would not have tried it if it hadn’t come with the 1/4 cow I bought. Now I look for it!
About brisket cut. Just ask the butcher and he/she will lead you to it. Very cheap cut I think from the chest area but I could be wrong.
I had a question too from the homemade Worchestershire sause recipe. What is Treacle?
Thanks for the help
Oops, sorry Diane! Nancy told me to include that part and I forgot. 🙂 See the note I added…it’s molasses.
Not a “dumb” question, just a question! Ask your butcher to cut you a brisket. That’s the only name for it as far as I know. If your Butcher looks at you kind of funny, move here to Texas.
I make this often & LOVE it! My husband asks for it all the time. It’s a go-to meal whenever company is in town or I make a meal for another family (and everyone always loves it!).
The recipe I have is a little different as it calls for chili sauce and liquid smoke, but no apple cider vinegar.
I love recipes that make big batches!
This makes me want to go out and buy a brisket. Must.resist.
Why resist???