Crock Pot "Smoked" Beef Brisket

Another crock pot masterpiece of smoked beef brisket.  This was a complete experiment that had the ability to become a $30 dollar disaster since all I could get was a 7lb Beef Brisket but to my surprise, it turned out absolutely amazing.  I hope you give this one a try if you are a big fan of BBQ and smoked meats or just want to try something different.  Don’t let any of this intimidate you, it’s super simple and anyone can do it.  Serve it with some of your own homemade Paleo BBQ Sauce or Ketchup and enjoy.

 

5.0 from 2 reviews
Crock Pot "Smoked" Beef Brisket
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 4-7 lb beef brisket
  • 3 cups of mesquite wood chips
  • parchment paper
  • 2 tbsp sea salt
  • 2 tsp lemon pepper
  • 2 tsp sweet paprika
  • 1 tsp cayenne
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp ground white pepper
Instructions
  1. Combine all of the spices above and mix well
  2. Take your beef brisket and rub all over all sides with your spice mixture from above or any other spice mix of your choice
  3. Wrap the brisket in about 4 layers of Saran wrap and store in the refrigerator for at least 4 hours, preferably over night.
  4. When ready to start your crock pot, soak your wood chips in water for 30 minutes
  5. Remove your chips from the water and make a packet for them with your parchment paper
  6. Place this packet at the very bottom of your crock pot and using a knife or scissors make a couple tiny holes throughout the parchment paper to allow smoky steam to escape into the meat
  7. Unwrap your brisket from the saran wrap and place directly on top of the parchment paper packet
  8. Add 1/2 cup of water to the bottom of your crock pot to start the process. You can use whatever beverage you like, wine, stock, etc.
  9. Cover and cook on low for 8-10 hours, the longer the better for your meat to fall apart.
  10. Enjoy


 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***

Get our Weekly Recipes

Never miss a new recipe, get them delivered to your inbox weekly.

37 Comments

  1. I’m making this in the morning. I thought I had parchment paper, but turns out it was wax paper. Too tired to go back to the store tonight. Can I make this without putting the wood chips in the parchment paper? Think it would be ok to just have them laying on the bottom of the crock pot and the meat on top of it?

  2. The whole brisket won’t fit in my crock pot. Can I cut it in half and stack the 2 pieces on top of the wood chip packet?

  3. Just cooked, er, smoked this over the weekend and was SHOCKED at how delicious it was!!! Great rub with a ton of flavor, and I was surprised at how simple the smoking process was in my slow cooker. Thank you for sharing this recipe!!!

  4. Yum! Yum! Yum! I’ve made this recipe twice now. It is super easy and so flavorful. Thanks for the great recipe!

  5. Can I do this in the oven? I have a whole brisket that I want to cook, and crock pot just isn’t big enough. If in oven what temp and how long? Can’t wait to m are it. Thanks

  6. Hi George,

    I make freezer meals so I don’t have to worry about what I haven’t thought of to have for dinner. I usually just add my frozen meal to the crock & cook all day…do you think if this was frozen, it would be too moist for the wood “smoked” process?

    Thanks!

  7. Was awesome! Flavor from the woodchips and the spices/rub was perfect. I do think that my crockpot is on steroids though because I cooked on low for 8 hours and it was slightly a tad dry… good thing i made some BBQ sauce the night before to go along with it… But it was absolutely great will do it again!

  8. I’m making this today but instead of wood chips, I’m cooking it in lapsang souchong tea. It’s a wildly smoky tea that smells like a campfire and is great for marinating (sold at peets coffee)

  9. could you use just the rub from the pulled pork with this? Or this recipe without the wood chips. Just curious on the taste sans smoke.

    thanks

  10. I made this today. We liked it. A lot. Hubtastic threatened to eat it all, kids liked it too! My 4 year old thought it was awesome ‘string meat’ as in string cheese- in the superior meat form. Thanks for the recipe- I will share.

  11. Oh yum. I made this the yesterday but couldn’t find mesquite chips, so I put a little liquid smoke in the broth. It was so delicious! And REALLY easy to make.

  12. Oh yes Kerri, it is probably really far from a traditional "smoked" brisket but it tasted amazing to me and my Cavegirl. Let me know how you like it

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this Recipe: