It’s been 4 years since I did any real experimentation with brisket. I make brisket 4 or 5 times a year, based upon the first 4 recorded experiments, but haven’t kept written notes. After reviewing the first 4 brisket recipes and thinking about other results, I came to a few conclusions:

• vinegar is absolutely essential
• brown sugar is essential
• some type of heat, either powder or sauce, is essential
• Hoisin sauce gives it a nice tang, so it’s essential
• Use of a rub is inconclusive, regardless of what I said in Take #4

This one has a thick sauce, which I coated the meat with. It takes an hour for the crockpot to fully heat up, so my guess is the sauce will act as a rub. Time will tell.

06/15/2025: I made some final tweaks to the recipe, which are reflected below.

Crockpot Brisket in BBQ Sauce, take #5

BRISKET:

• 3.25 lb brisket, weight after fat removed

BBQ SAUCE:

• 1/4 cup Balsamic vinegar
• 1/4 cup rice wine vinegar
• 1/4 cup red wine
• 1/2 cup ketchup
• 1/2 cup barbecue sauce
• 1/2 cup hoisin sauce
• 1/4 cup prepared yellow mustard
• 1/4 cup brown sugar
• 2 Tbsp paprika
• 1 Tbsp baking cocoa
• 2 Tbsp dehydrated onion (heaping)
• 1 tsp dried mustard
• 1 tsp cumin
• 1 tsp granulated garlic
• 1 tsp seasoned salt
• 1/4 tsp ground black pepper
• 1/4 tsp Indian chili powder (or cayenne or other spice)
• 8 squirts pepper sauce (Texas Pete, Tabasco, etc.)

Per usual, I removed all visible fat pockets, which reduced a larger roast down to 3.25 lbs.

Poured all sauce ingredient into a crockpot, stirring well. Place the brisket on top, then rolled to ensure it was coated. The brisket is a bit wide so I squished it to fit.

Set the crock pot temperature on High for 2 hours, then on low for 6 hours.

I thicken the sauce on the stove over low heat for 20 minutes.

Notes:

Any vinegar will work. I like the flavor Balsamic adds, and I have rice wine vinegar handy. Cider vinegar is fine.

Any red wine is fine. White is ok as well.

Hoisin sauce is essential, as it adds a tang to the flavor. Alternately oyster sauce (not oyster flavored sauce) will work.

I may bump up the baking cocoa next time. Last time I used 1 tsp, this time 1 Tbsp. Next time? Maybe 2 Tbsp.

More hot spice and/or sauce can be added, depending on the audience. I use Indian chili powder as it’s handy. Chipotle chili powder will add a smoky flavor.