I bought a small brisket that came with a dry rub. It's been in the
fridge since last night and I'm wondering if cooking it in the slow cooker
(not crockpot) would work. It's toooo hot to have the oven on and no bbq
available today. Would you put any liquid in? Would you make a rack out of
veggies?I've googled but being on dial up, it was an exercise in
frustration.......tia....Sharon in Canada

Sharon wrote:

> I bought a small brisket that came with a dry rub. It's been in the
> fridge since last night and I'm wondering if cooking it in the slow cooker
> (not crockpot) would work. It's toooo hot to have the oven on and no bbq
> available today. Would you put any liquid in? Would you make a rack out
> of veggies?I've googled but being on dial up, it was an exercise in
> frustration.......tia....Sharon in Canada

I'd add a bottle of beer. Unless the brisket is extremely well-trimmed, I
wouldn't bother with a rack of vegetables. Maybe zigzag mustard across the
top.

Bob

"Bob Terwilliger" > wrote in message
...
> Sharon wrote:
>
>> I bought a small brisket that came with a dry rub. It's been in the
>> fridge since last night and I'm wondering if cooking it in the slow
>> cooker (not crockpot) would work. It's toooo hot to have the oven on and
>> no bbq available today. Would you put any liquid in? Would you make a
>> rack out of veggies?I've googled but being on dial up, it was an exercise
>> in frustration.......tia....Sharon in Canada
>
> I'd add a bottle of beer. Unless the brisket is extremely well-trimmed, I
> wouldn't bother with a rack of vegetables. Maybe zigzag mustard across the
> top.
>
> Bob
>
>
I don't have beer, but maybe beef stock? It's pretty well trimmed with a
bit of a fat cap. I've already put on the rub (last night) I've never done
a brisket and usually just pot roast my beef roasts. Hubby doesn't like
rare meat, so never oven roast beef. Would you brown it first. My slow
cooker has a metal non stick pan. Would you put in root veggies toward the
end? I have potatoes, carrots and rutabaga...thanks...Sharon

Sharon wrote:

> I don't have beer, but maybe beef stock? It's pretty well trimmed with a
> bit of a fat cap. I've already put on the rub (last night) I've never
> done a brisket and usually just pot roast my beef roasts. Hubby doesn't
> like rare meat, so never oven roast beef. Would you brown it first. My
> slow cooker has a metal non stick pan. Would you put in root veggies
> toward the end? I have potatoes, carrots and rutabaga...thanks...Sharon

1. Beef stock should be fine, about a cup and a half to two cups.

2. With the rub on it, I would *not* brown it first. (Some here may
disagree.) If it had been merely salted, then browning would be a good way
to add flavor, but many spices in dry rubs burn and turn bitter if exposed
to high heat.

3. Yes, I would put chunks of veggies in during the last 45 minutes of
cooking or so. Don't forget to sprinkle them with salt and pepper before
adding them to the cooker. If you have onions and celery, those would be
good to add at that time too.

Regarding the fat and vegetables, the thing to keep in mind is that most
brisket has a LOT of fat. It's fine for the brisket to cook in its own fat,
but any veggies beneath it would be drowned and wasted. Adding vegetables
near the END of cooking allows them to keep their own flavors and shapes.

Bob

"Bob Terwilliger" > wrote in message
...
> Sharon wrote:
>
>> I don't have beer, but maybe beef stock? It's pretty well trimmed with a
>> bit of a fat cap. I've already put on the rub (last night) I've never
>> done a brisket and usually just pot roast my beef roasts. Hubby doesn't
>> like rare meat, so never oven roast beef. Would you brown it first. My
>> slow cooker has a metal non stick pan. Would you put in root veggies
>> toward the end? I have potatoes, carrots and rutabaga...thanks...Sharon
>
> 1. Beef stock should be fine, about a cup and a half to two cups.
>
> 2. With the rub on it, I would *not* brown it first. (Some here may
> disagree.) If it had been merely salted, then browning would be a good way
> to add flavor, but many spices in dry rubs burn and turn bitter if exposed
> to high heat.
>
> 3. Yes, I would put chunks of veggies in during the last 45 minutes of
> cooking or so. Don't forget to sprinkle them with salt and pepper before
> adding them to the cooker. If you have onions and celery, those would be
> good to add at that time too.
>
> Regarding the fat and vegetables, the thing to keep in mind is that most
> brisket has a LOT of fat. It's fine for the brisket to cook in its own
> fat,
> but any veggies beneath it would be drowned and wasted. Adding vegetables
> near the END of cooking allows them to keep their own flavors and shapes.
>
> Bob
>
Thanks for the tips Bob. I have onions but no celery. It sounds like a
good plan.......Sharon in Canada

Sharon wrote:

> Thanks for the tips Bob. I have onions but no celery. It sounds like a
> good plan.......Sharon in Canada

You're welcome, and please report how it turns out!

Bob

On 7/19/2010 5:56 AM, biig wrote:
> I bought a small brisket that came with a dry rub. It's been in the
> fridge since last night and I'm wondering if cooking it in the slow cooker
> (not crockpot) would work. It's toooo hot to have the oven on and no bbq
> available today. Would you put any liquid in? Would you make a rack out of
> veggies?I've googled but being on dial up, it was an exercise in
> frustration.......tia....Sharon in Canada
>

Sharon, I would not add anything. I usually pour off about 4 cups of
fat after it is cooked. I do add onions, etc. Let us know how it turns
out.

Becca

"Becca" > wrote in message
...
> On 7/19/2010 5:56 AM, biig wrote:
>> I bought a small brisket that came with a dry rub. It's been in the
>> fridge since last night and I'm wondering if cooking it in the slow
>> cooker
>> (not crockpot) would work. It's toooo hot to have the oven on and no bbq
>> available today. Would you put any liquid in? Would you make a rack out
>> of
>> veggies?I've googled but being on dial up, it was an exercise in
>> frustration.......tia....Sharon in Canada
>>
>
> Sharon, I would not add anything. I usually pour off about 4 cups of fat
> after it is cooked. I do add onions, etc. Let us know how it turns out.
>
> Becca

Hi Becca...I don't think there is that much fat and it's a small brisket.
I will certainly post the results..... Sharon

"biig" > wrote in :

> I bought a small brisket that came with a dry rub. It's been in
> the
> fridge since last night and I'm wondering if cooking it in the slow
> cooker (not crockpot) would work. It's toooo hot to have the oven on
> and no bbq available today. Would you put any liquid in? Would you
> make a rack out of veggies?I've googled but being on dial up, it was
> an exercise in frustration.......tia....Sharon in Canada
>
>

If you have an 'authentic' brisket and not a corned beef packet, then I
would suggest the following,

A brisket can take 10-15 hours to cook depending upon the size of the
brisket and the outdoor cooker temperature.

If there is at least 1/4 inch of fat around it then appling rub is alll
the prep needed. When I get in a hurry I will start the brisket in my
barbecue cooker for 4-5 hours then finish in the kitchen oven.

I strongly suggest that you cook to 192 degree F, using a temp. probe,
remove it from oven, wrap in foil and let it sit up to 2 hours before
slicing.

You don't need to add liquids unless you want to tweak the flavor, you
don't need to cook it in a pan, just place on grill but you do need a
drip pann as as much as 50 percent of brisket is fat if a flat, more if
a point section.

good luck

--
regards,

piedmont (michael)

the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/

"Wayne Boatwright" > wrote in message
5.247...
> On Mon 19 Jul 2010 04:48:55a, biig told us...
>
>>
>> "Bob Terwilliger" > wrote in message
>> ...
>>> Sharon wrote:
>>>
>>>> I bought a small brisket that came with a dry rub. It's been
>>>> in the
>>>> fridge since last night and I'm wondering if cooking it in the
>>>> slow cooker (not crockpot) would work. It's toooo hot to have
>>>> the oven on and no bbq available today. Would you put any liquid
>>>> in? Would you make a rack out of veggies?I've googled but being
>>>> on dial up, it was an exercise in
>>>> frustration.......tia....Sharon in Canada
>>>
>>> I'd add a bottle of beer. Unless the brisket is extremely
>>> well-trimmed, I wouldn't bother with a rack of vegetables. Maybe
>>> zigzag mustard across the top.
>>>
>>> Bob
>>>
>>>
>> I don't have beer, but maybe beef stock? It's pretty well
>> trimmed with a
>> bit of a fat cap. I've already put on the rub (last night) I've
>> never done a brisket and usually just pot roast my beef roasts.
>> Hubby doesn't like rare meat, so never oven roast beef. Would you
>> brown it first. My slow cooker has a metal non stick pan. Would
>> you put in root veggies toward the end? I have potatoes, carrots
>> and rutabaga...thanks...Sharon
>>
>>
>
> Sounds like a good plan, Sharon. Beef broth would be my choice. I
> wouldn't bother browning the meat. I would also add onion and
> perhaps a clove or two of garlic from the beginning. Then add your
> root vegetables toward the end. It should be very tasty. I don't
> think it matters if it's a slow-cooker or a crockpot. It's the low
> temperature that counts the most.
>
> It's been 110° F and above for the past two weeks here in Phoenix,
> and I have used my crockpot several times. When it's that hot out, I
> even take the crockpot outside to let it cook rather than introducing
> even that bit of heat to the house. Otherwise, I've been grilling
> meats and using a microwave steamer to cook fresh vegetables.

I can relate to that Wayne...we were in Drumheller Alberta in our camper
van a few years ago and had the air on full blast just to stay moderately
comfortable. I put my slow cooker out on the picnic table to make a stew.
If I was in the same situation again, we'd be heading for a
restaurant...lol....Sharon

"Sqwertz" > wrote in message
...
> On Mon, 19 Jul 2010 14:06:32 +0000 (UTC), piedmont wrote:
>
>> If you have an 'authentic' brisket and not a corned beef packet, then I
>> would suggest the following,
>
> Actually, mike does brings up a good point - is this a corned beef
> brisket? They usually come with a spice packet.
>
> -sw

It isn't a corned beef brisket. It came with a dry rub and not much of
a fat cap....Sharon

"Sqwertz" > wrote in message
...
> On Mon, 19 Jul 2010 06:56:45 -0400, biig wrote:
>
>> I bought a small brisket that came with a dry rub. It's been in the
>> fridge since last night and I'm wondering if cooking it in the slow
>> cooker
>> (not crockpot) would work. It's toooo hot to have the oven on and no bbq
>> available today. Would you put any liquid in? Would you make a rack out
>> of
>> veggies?I've googled but being on dial up, it was an exercise in
>> frustration.......tia....Sharon in Canada
>
> I'd just put in a can of beef stock/broth or rehydrated beef base.
>
> -sw

That's what I did....I'll add veggies in the last hour.....Sharon

Wayne wrote:

> It's been 110° F and above for the past two weeks here in Phoenix,
> and I have used my crockpot several times. When it's that hot out, I
> even take the crockpot outside to let it cook rather than introducing
> even that bit of heat to the house.

You might not even have to plug the crockpot in!

Bob

On Mon, 19 Jul 2010 07:48:55 -0400, "biig" > wrote:

> I don't have beer, but maybe beef stock? It's pretty well trimmed with a
> bit of a fat cap. I've already put on the rub (last night) I've never done
> a brisket and usually just pot roast my beef roasts. Hubby doesn't like
> rare meat, so never oven roast beef. Would you brown it first. My slow
> cooker has a metal non stick pan. Would you put in root veggies toward the
> end? I have potatoes, carrots and rutabaga...thanks...Sharon

Whatever you do, don't over cook it. Brisket is dry.... too dry for
me. I prefer chuck.

--

Forget the health food. I need all the preservatives I can get.

On Mon, 19 Jul 2010 06:56:45 -0400, "biig" > wrote:

> I bought a small brisket that came with a dry rub. It's been in the
> fridge since last night and I'm wondering if cooking it in the slow cooker
> (not crockpot) would work. It's toooo hot to have the oven on and no bbq
> available today. Would you put any liquid in? Would you make a rack out of
> veggies?I've googled but being on dial up, it was an exercise in
> frustration.......tia....Sharon in Canada
>

Try making Cholent. I did mine on the stove but it should be a
perfect crockpot recipe. Pictures and instructions are here.
http://www.facebook.com/album.php?ai...9&l=06571c71c8
Click on the first picture to enlarge and you'll see the narrative. I
think the finished meat was as good as a brisket will get.


Cholent
(pronounced tshoolnt)
The original recipe is here
http://noblepig.com/2009/12/08/beef-...--cholent.aspx

My version of Cholent

1 cup dried pinto beans (I guess that would be two cans, maybe three)
2-1/2ish pounds brisket, chuck or stew meat (I used brisket)
1 large onion, cut into 1/2 inch pieces
3-4 large cloves garlic, whole but smashed
1/2 cup pearl barley, dried
1 (14 oz) can beef broth/stock *or* 1 and 3/4 C homemade stock
plain water (2 cans)
1 (16 oz) bag Teeny Tiny Potatoes (used whole) from Trader Joe's or 16
oz of any potato *except* russet (bakers), cut into 1 inch chunks
salt (you may need to add some at the beginning if you use home made
stock)
1-2 tsp. black pepper
1-2 tsp. paprika (I used smoked paprika, but sweet Hungarian is fine)
1/2 - 1 tsp. thyme
1/2 tsp. Worcestershire sauce


First, pick through (looking for tiny stones - HA! I've never found
one) pinto beans and rinse with water.

Soak beans over night, drain. Put in a 2 or 4 quart saucepan, fill to
twice the dept of the beans. Bring to a boil, lower the heat and
simmer for 10 minutes, drain again.

In another large, heavy, oven proof pot (I used my Dutch oven), brown
the meat fat side down over medium-high heat; about 3-5 minutes, until
it reaches the desired color. Brown on both sides. I like a deep
California tan on mine. Do not add meat to the pan until the pan is
hot.

Add broth or stock to the pot. Add drained beans, barley, onion,
garlic, thyme, pepper and Worcestershire. Fill the pot with enough
water to cover the beans well. Cholent does not need to be stirred.
Repeat this phrase until serving time "Do not stir, do not stir, do
not stir". That's why you need to use the lowest heat possible. I
have a gas stove, so I needed to use my "simmer plate" to diffuse the
heat. YMMV. The original recipe calls for oven cooking, but I wanted
to warm up the house.

Bring to a boil over medium heat, cover and simmer. After two hours,
check and add more water if needed (keep those beans submerged).
Cover and continue cooking until the meat is tender 4-6 hours. Taste
and add salt, if needed.

When the meat is almost tender, add the potatoes and more water if
needed, cover and cook 20 minutes longer (more or less) until the
potatoes are tender.

The barley will thicken your cholent gravy and the beans will remain
whole.

Addendum:

I shredded the meat and reheated my stew the next day adding
dumplings.

Dumplings

1 1/2 C all purpose flour
2 tsp baking powder
3/4 tsp salt
3 T shortening or butter
3/4 milk

Measure flour, baking powder and salt into a bowl. (add 3T snipped
parsley or thyme, if desired) Cut in shortening/butter thoroughly
until mixture looks like meal. Stir in milk

Drop by spoonfuls onto the stew. Cook uncovered 10 minutes, cover and
cook 20 minutes longer.


--

Forget the health food. I need all the preservatives I can get.

On Mon, 19 Jul 2010 07:53:24 -0500, Becca > wrote:

> Sharon, I would not add anything. I usually pour off about 4 cups of
> fat after it is cooked. I do add onions, etc. Let us know how it turns
> out.

Sounds like your brisket is not well trimmed. I like well trimmed
meat, but I also think brisket needs to cook with a substantial amount
of fat - otherwise it ends up dry.

--

Forget the health food. I need all the preservatives I can get.

biig wrote:

> I bought a small brisket that came with a dry rub. It's been in the
> fridge since last night and I'm wondering if cooking it in the slow
> cooker
> (not crockpot) would work. It's toooo hot to have the oven on and no bbq
> available today. Would you put any liquid in? Would you make a rack
> out of
> veggies?I've googled but being on dial up, it was an exercise in
> frustration.......tia....Sharon in Canada
>
>
Oh come on "dial up" isnt that slow" but yes i would braise on a bed of
veggies after a light browning in hot oil on top of the stove.

Just cover with water or stock or other liquid and when the brisket is
done have fun with makeing the sauce or gravy.

Filter and press as much juices as you can out of the veggies, defat and
then either use as is or add a roux and wine and herbs and spices.

I put whole cloves of garlic to braise with the the other veggies and
pick them out after and then mash and add to the sauce.

I like a bit of mace in the braising liquid.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"biig" > wrote in message
...
> I bought a small brisket that came with a dry rub. It's been in the
> fridge since last night and I'm wondering if cooking it in the slow cooker
> (not crockpot) would work. It's toooo hot to have the oven on and no bbq
> available today. Would you put any liquid in? Would you make a rack out
> of veggies?I've googled but being on dial up, it was an exercise in
> frustration.......tia....Sharon in Canada

I like to slow cook my briskets, turkeys, and raccoons in my Brinkman slow
smoker outside. Some flavored wood chips is good. This one has a water
tray, so it cooks slowly and moistly. It works very well.

Steve

visit my blog at http://cabgbypasssurgery.com

On Mon, 19 Jul 2010 11:20:12 -0700, JL > wrote:

> Oh come on "dial up" isnt that slow"

Once tabbed browsing came along, the only slowness that bothered me
was when I downloaded programs. Other than that, switching over to
cable was a rather ho-hum experience.

--

Forget the health food. I need all the preservatives I can get.