Go Back

Applewood Crockpot Brisket

An easy and delicious crockpot brisket recipe your family and friends will love. Easy to make over a few days and the crockpot does all the work. Ideal for large gatherings and holiday celebrations.

Course Beef, Main Course, Main Entrée
Cuisine American, Jewish
Keyword Beef, Beef Brisket, Crockpot, Holiday Foods
Cook Time 5 hours
Servings 8 servings
Author The Tiny Fairy



  • 1 3-4 lb beef brisket
  • kosher salt prefer Diamond brand
  • black pepper
  • McCormick's Grill Makes Applewood Seasoning substitute with your favorite rub
  • 1 Tablespoon extra virgin olive oil
  • ½ cup water or low sodium beef broth


  • 1 Tablespoon cornstarch
  • garlic powder
  • onion powder



  1. Your brisket should come trimmed from the butcher or grocery store. Don't trim the remaining fat on the brisket as it will render into the meat. Season with kosher salt, fresh black pepper and generously season with McCormick's Grill Mates Applewood Seasoning.

    General cooking rule: 1 teaspoon of salt per pound of meat

  2. Heat a large skillet over medium heat and add a Tablespoon of extra virgin olive oil. Sear the brisket on all sides. Transfer brisket to a Pyrex dish.

  3. Add 1/2 cup of water or low sodium beef broth to the skillet and deglaze the skillet. Pour the liquid over the brisket. Cover in plastic wrap and refrigerate overnight.


  1. Transfer the brisket to the crockpot, fat cap side up, and pour the liquid over the brisket. Cook on low 6-8 hours or until desired doneness.

  2. Allow to cool at room temperature. With a sharpe knife, trim the fat that didn't fully render into the meat. This will vary depending on the brisket cut you purchased.

  3. Slice the brisket against the grain in 1/4 inch slices. Transfer to a Pyrex dish.

  4. Filter the juices through a fine mesh sieve to remove any particles and pour the juices over the sliced meat. Cover in plastic wrap and refrigerate overnight.


  1. Remove from the refrigerator 30 minutes before roasting in the oven.

  2. Preheat oven to 350°F and place oven rack in the center position. Roast the brisket covered for 30 - 35 minutes or until hot.

    If your dish doesn't have a lid, cover tightly with a layer of parchment paper topped with a layer of aluminum foil.

  3. Transfer the brisket to a serving platter and loosely tent with foil to keep warm while you make the gravy.

  4. Transfer the juices to a skillet over medium heat. Sprinkle garlic and onion powder across the top of the skillet. Whisk together, taste and reseason with kosher salt and pepper, if needed.

  5. Make a slurry by whisking together 1 Tablespoon of cornstarch with some of the brisket juices in a Pyrex measuring cup. Pour the slurry back into the skillet and whisk until the sauce thickens.

  6. Pour some gravy over the brisket. Serve extra gravy on the side. Enjoy!

Recipe Notes

Estimate 1/2 pound per person when purchasing a brisket.  Depending on the serving sizes and sides served with the brisket, your brisket may yield more or less servings.   If you want leftovers, get a brisket 2 pounds larger.