CROCKPOT BBQ BRISKET

Ingredients

• 3 pounds Beef Brisket (Flat Cut) (Leave the fat cap on for moisture; trim excess fat after cooking if desired)
• 1 packet Dry Lipton Soup Mix (Use the packet as is; onion flavor works well)
• 2 tablespoons Mustard (Coarse Dijon or yellow mustard; spread generously over the meat)
• 1 cup Water (Pour around the sides of the meat, not over the seasoning)

Instructions

1. Prepare the Brisket

   Trim any excess fat if desired, but keep the fat cap on. Place the flat‑cut brisket in the slow cooker with the fat cap facing up.

   Time: PT5M

2. Optional Sear (Skip if in a hurry)

   Heat a tablespoon of oil in a skillet over medium‑high heat and sear the brisket on all sides for about 2‑3 minutes per side.

   Time: PT5M

3. Add Soup Mix

   Sprinkle the entire packet of dry Lipton soup mix evenly over the top of the brisket.

   Time: PT1M

4. Apply Mustard

   Squeeze or spread 2 Tbsp of mustard over the seasoned brisket, covering it generously.

   Time: PT1M

5. Add Water

   Pour 1 cup of water around the sides of the meat, avoiding the top so the seasoning stays in place.

   Time: PT1M

6. Slow‑Cook

   Cover the slow cooker and set it to Low. Cook for 6‑8 hours (about 6 hours for a 3‑lb brisket) until the meat bends easily and shreds.

   Time: PT6H

   Temperature: Low

7. Check Doneness & Remove

   Lift the brisket; it should bend and start to fall apart. Remove it from the cooker and let rest 5 minutes before slicing or shredding.

   Time: PT5M

8. Serve

   Slice the brisket for a plated meal, or shred it for sandwiches, tacos, or burritos. Optional: toss shredded meat with BBQ sauce for a second‑day meal.

   Time: PT5M

Nutrition Facts

Calories

750

Protein

50 g

Carbohydrates

5 g

Fat

55 g

Fiber

0 g