Skip The Slow Cooker And Cook Brisket This Way For Way More Flavor

It's hard to name a cut of beef that's more comforting and delicious than brisket. Especially when it's cooked for hours until super flavorful, juicy, and tender enough to fall off your fork. When it comes to deciding on cooking method, we vote for slow-braising in the oven over using a slow cooker. 

When brisket cooks, the meat breaks down and releases a lot of natural juices. The oven lets these juices evaporate, making the braising liquid more concentrated and flavorful, giving the brisket rich flavor. A slow cooker, on the other hand, traps the braising liquid so it's thinner, more diluted, and less tasty.

Additionally, brisket is a tougher cut, and contains a lot of collagen, which breaks down over time at a consistent heat. This is why you won't find recipes for grilled brisket – hot and fast cooking is the opposite of brisket's requisite low-and-slow process. Ovens supply steady heat, whereas slow cooker temperatures aren't consistent between models, making it difficult to pin down when the brisket will be ready. This can lead to overcooking or drying out the brisket.

For oven-braised brisket, you can use the the point cut (also called the second cut) which is fattier and more forgiving, or, you can also use the leaner flat cut. You could also do an entire brisket. As long as you're cooking it low and slow, you'll reach the desired tenderness. Brisket only needs to be seasoned simply, with salt and pepper. To build flavor, sear the brisket on high heat before putting it in the oven.

You must cover the brisket tightly with foil to prevent cooling when the meat releases its juices. As far as braising liquids go, you can choose from wine, beer, stock, or even juice, depending on what kind of sauce you're looking to make. It should take three to four hours at 300 degrees Fahrenheit (longer for a whole brisket). You'll know the meat is ready when your fork slides all the way through easily.

Apart from the oven, you could smoke a brisket without a smoker (just make a stovetop smoke box). But we recommend saving your slow cooker for for beef cheeks, the underappreciated cut of beef that needs to be in your next slow cooker meal, instead.