Crockpot Brisket in BBQ Sauce, take #4

I decided to do another brisket, but this time I went by memory of my previous attempts, using mostly sauces.

The result is mixed — I like the sauce and it goes well over the brisket, but the meat isn’t as flavorable without the sauce. Lorraine liked this one less than Take #3. I’m recording it, but don’t expect to make this one again.

Crockpot Brisket in BBQ Sauce, take #4

  • 3.5 lb brisket, fat removed
  • 1/2 cup Mirin
  • 1/2 cup ketchup
  • 1/2 cup prepared yellow mustard
  • 1/4 cup hoisin sauce
  • 1/2 cup oyster sauce
  • 1/2 cup soy sauce
  • 1/4 cup dry vermouth
  • 1 medium onion, sliced
  • 1 Tbsp granulated garlic
  • 1 Tbsp paprika
  • 1 Tbsp Mexican chili powder
  • 7 shots Texas Pete

Per usual, I removed all visible fat pockets, which reduced a larger roast down to 3.5 lbs.

Pour all sauces into crockpot, stir in seasonings, then place onion on top. Place the roast on top of the onion, squishing it to fit.

I put the cooker on High for 6 hours and let it run.

The sauce was thick and did not need reducing.


I wondered how much difference the rub made, and discovered it made a significant difference. Next time I’ll use Take #3 as the model.

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