Smoky Slow Cooker Beef Brisket

slow cooker smoky beef brisket

Have you ever tried brisket? This cut of beef is amazing for a variety of meals and ideal for slow cooking. If you want a ‘set it and forget it’ kind of dinner, this is about as easy and delicious as it gets (this was my first time and I couldn’t be happier with how it turned out). While I made this meal with Fall comfort food in mind, it really would be delicious year- round. I’ve teamed up again with Heritage Meats (see why I’ve shopped with them for years and check out delicious bison burgers in this post) to share a recipe idea that’s crowd- pleasing and pretty much fool- proof. This Langley store is my go- to for quality, organic meats and other specialty and gourmet foods (you an also read more about them below) and this brisket is proof of why they’re a popular spot for locals looking for quality options for everything from meats and deli items to gluten free and other specialty foods.

This smoky brisket is juicy and tender (I’m hoping to try pulled beef sandwiches next) and makes for a satisfying meal. You can enjoy it day- of, or serve it the next day (see my tip on why to give the 2- day option a try near the end of the recipe instructions). I served mine with rosemary mashed potatoes and seasonal veggies, but the combinations are endless. I’m looking forward to trying more recipes with this cut of beef and hope you’ll love adding this recipe to your Fall menu! 

Ingredients

3- 3 1/2 lb cut of brisket

1 tsp each:

–cayenne pepper

–cinnamon

— salt

— pepper

6- 8 cloves of garlic, crushed

2 tsp liquid smoke 

slow cooker smoky beef brisket ingredients

Directions

  1. Start by creating a foil liner for your slow cooker (I just folded two large pieces together) and mixing the dry rub together. 

slow cooker smoky beef brisket dry rub

2. Coat the entire surface area of the meat with the dry rub, working it in with your fingers.

slow cooker smoky beef brisket

Here’s how it looks after the dry rub has been applied. Those streaks of fat in the meat help make for a juicy and flavourful finished product! More on that juice below.

slow cooker smoky beef brisket slow cooker smoky beef brisket

3.  Crush the garlic and pour half of the liquid smoke and crushed garlic in the bottom of the foil liner (this will help flavour the bottom side of the meat as it cooks). Pour the other half of the liquid smoke and crushed garlic on the top side of the meat and rub it in.

slow cooker smoky beef brisket

slow cooker smoky beef brisket

slow cooker smoky beef brisket

slow cooker smoky beef brisket

4. Place the brisket in the foil liner and wrap up the top to seal in the heat. Slow cook on low for 6- 8 hours or high for 3- 4 hours (I opted for high since I started this recipe mid day and was it was as juicy and tender as ever). 

slow cooker smoky beef brisket

slow cooker smoky beef brisket

5. When cooked you can either serve immediately or allow to cool in the crock pot insert and refrigerate overnight. Tip: by allowing the brisket to cool in the insert overnight you can skim off the fat from the liquid that seeped out during the cooking process (none of the liquid in the photos was added, that’s all from the brisket- yum!). Leave the remaining liquid that’s full of flavour in the slow cooker to keep the brisket juicy while you re- heat it and use it to make a delicious gravy. This is purely preference and not a necessary step, but I recommend giving it a try when you have the time.

slow cooker smoky beef brisket

slow cooker smoky beef brisket

I served mine with rosemary mashed potatoes and fresh carrots and beans from our garden. I glazed them with a simple seasoning of olive oil, salt and pepper and put them under the broiler to cook. For the gravy I simply added 1 tsp of organic corn starch to some warm water and mixed it in with the juices left over from the cooking process. 

slow cooker smoky beef brisket rosemary mashed potatoes 

slow cooker smoky beef brisket rosemary mashed potatoes  

slow cooker smoky beef brisket rosemary mashed potatoesslow cooker smoky beef brisket with seasonal vegetables

slow cooker smoky beef brisket with seasonal vegetables 

slow cooker smoky beef brisket with seasonal vegetables

slow cooker smoky beef brisket with seasonal vegetables

slow cooker smoky beef brisket with seasonal vegetables   

slow cooker smoky beef brisket with seasonal vegetables and rosemary mashed potatoes

slow cooker smoky beef brisket with seasonal vegetables and rosemary mashed potatoesslow cooker smoky beef brisket with seasonal vegetables and rosemary mashed potatoes   

Don’t have a slow cooker or wanting to upgrade? Here are 4 options to check out:  

Hamilton Beach 4 Quart Slow Cooker

Crock Pot 4 Quart Slow Cooker

Hamilton Beach 6 Quart Slow Cooker

Crock Pot 8 Quart Slow Cooker

About Heritage Meats

Located in Langley, BC, Heritage Meats specializes in gourmet, high- quality, and specialty foods including gluten- free, organic, and premium quality meats. Since opening in 2003, it’s become a destination, offering a selection of everything from deli items, pantry staples, and meat to gourmet and specialty items (including exotic meats!) hard to find in most stores. All of the meat and poultry carried in the store is non- medicated- no hormones, antibiotics, or animal by- products- and the friendly staff can help you with any questions you may have.

In addition to the exotic meats mentioned in this post, they also carry a selection of other quality meat and deli items:

– Beef (non medicated Alberta beef, dry aged for flavour and tenderness)
– Chicken (local, non medicated, air chilled)
– Pork (local, non medicated, free run)
– Sausages (made in house, no fillers, gluten free)
– Entrees (made in house by the shop’s chef, with a large selection of gluten free options)

To learn more about the store and it’s product offerings, visit the Heritage Meats website and find them on social media:

Facebook: Heritage Meats & Gourmet Specialty Foods | Twitter: @HeritageMeats

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smoky slow cooker beef brisket

Disclosure: This post contains affiliate links

Roast Potato Soup

Before I say anything else, let me just put this put this out there: is there anything better than potatoes and bacon??? I won’t sit here and tell you this is the healthiest soup recipe out there, because it’s not. But it tastes AMAZING. This is a soup for when you’re craving comfort food- something hearty and filling- and what delivers that better than carbs?

My brother gets all the credit for this recipe, he’s an amazing cook and he was super nice and not only shared the recipe with me, but gave me tips along the way to make it as delicious as possible (tip: when it doubt, add more butter! 😉 ). The ingredients are simple and the results are all kinds of YUM, I hope you give it a try next time you get a craving to make soup!

This tasty soup recipe is featured over on the La- Z Boy Lifestyle Meets Comfort blog this month and you can find it hereBon appetit y’all! 

Like it? Save it for later! 

 

Yummy Mummy Monday: Carrot & Ginger Soup

We’re officially into soup season. And really what could be better than cozying up with a warm bowl of soup on a cool Fall day? This week’s recipe was contributed by Malika from Everything’s Better Spouted and is a delicious crowd pleaser chock- full of nutrients. I love Malika’s recipes because they’re tasty and made with whole ingredients, making them healthy options when you’ve got a craving (for another amazing soup recipe from Malika that was a hit in our house, try out this recipe). See below for more from Malika and this delicious soup recipe.
Hey, it’s Malika
from Everything’s
Better Sprouted
. I’m loving Fall and
making warm soup recipes weekly! If you have kids, this is a great way to
sneak veggies into their diets. 😉 I have a 6 year old son and I just tricked
him into eating cauliflower the other night in a soup…..shhhhhhh don’t tell
him. Did you know that carrots are full of beta-carotene which help you
improve your eye sight. They are also contain vitamin A, which can protect
your skin from the sun’s damage. Ginger is great for healing inflammation in
your body and is used for it’s tummy soothing properties. That’s why your mom
always told you to drink ginger ale when you had a tummy ache. If you don’t
want to use bone broth in
your soup, you could easily substitute cashew cream or coconut milk in this
recipe. Happy Cooking!
xx Malika
Malika Smith is the
Blogger behind Everything’s
Better Sprouted
. A mother, foodie, and certified integrative
nutrition health coach, she’s passionate about eating real whole food that
tastes good! It’s hard to know what is and isn’t good for you with all the fad
diets these days,  and Malika uses her blog to help guide and inspire
you to live your healthiest life. To learn more about Everything’s Better
Sprouted, hop over to the website & find
her blog on social media: Facebook, TwitterInstagram, & Pinterest
You can also contact Malika
via email at: malika@everythingsbettersprouted.com.

October posts sponsored by

Yummy Mummy Monday: Gluten Free Perogies

I recently had a breakthrough in my continuing journey in alternative (gluten & dairy- free) cooking and whipped up a batch of perogies that were sans allergens and delicious! Before Will went off gluten and dairy about a year ago, I loved making homemade perogies and we would slather them in sour cream and cheddar cheese among our other favourite toppings. Yum. Then came his and Ari’s diet changes and so many of the meals we loved had to be adjusted or eliminated altogether. Until this attempt, perogies were one of the meals that got the ax (heartbreaking!), and while there are ready- made options, we haven’t found any that we like and sometimes it’s nice to enjoy the process of making your own- pending cooperative kiddos. 😉
There has been and still is a lot of trial and error when it comes to testing gluten and dairy free versions of some of our favourite meals, and sometimes there’s just no winning. This can be frustrating, discouraging, and expensive- especially when I’ve taken the time to make a meal catered to these diet restrictions and my critics don’t approve. But we’re making progress and finding more recipes we enjoy, and with every success I’m gaining a little more confidence and regaining my love of cooking, albeit with edited ingredients. With the cooler Fall & Winter months ahead, I’m looking forward to making more of these suckers. Heck yeah, it’s comfort food season!
Ingredients
Makes approx 10- 12 perogies which serves 1- 2 people depending on appetite 😉
For the dough
2 cups gluten- free flour mix* 
1 egg
1/2 cup water
1/2 tsp salt
*For savoury meals I’m finding using a blend of GF flour mixes is working well to avoid things turning out too dense/ heavy; for this recipe I used equal parts Cloud 9’s Gluten Free Baking Mix and Bob’s Red Mill Gluten Free Flour Blend
For the filling
1 large potato, peeled & mashed
1 medium white or yellow onion, diced
5-6 slices of bacon cooked & chopped into 1/8″- 1/4″ pieces
Other options you could add:
– grated cheese, diced green onion, ham… 
Toppings
Bacon (just cook up extra when you make the filling)
Sauteed diced onion 
Kefir cheese, sour cream, or cottage cheese (for dairy allergy- sufferers: we’re loving using kefir cheese as a healthy & tasty dairy- free alternative to regular cheese. This website is excellent & informative if you want to learn more about kefir)
Salsa
Directions
1. Prep and cook the filling ingredients. Combine & set aside to cool a bit while you make the dough. 
2. In a large bowl, combine the dough ingredients and mix until combined; you may have to add a little more water or flour mix to get the right texture (moist but not too sticky, so you can roll it).
3. Roll dough to approx. 1/8″ thickness and use a round cookie cutter (you can also use a cup and knife in a pinch).
4. Scoop approx. 1 1/2 tbsp of filling into the middle of each circle. Fold in half and pinch the edges shut to form the perogies (I find this takes a little more finesse than with regular flour dough, but using a fork along the edges can also help if you’re finding it tough just doing it by hand).
5. To cook the perogies, you can boil them, bake them, or both. We like to boil them and then bake them for a few minutes to dry them out a little. To boil: Bring a large pot of water to a boil and pop about half the perogies in the water. They’re ready when they float. Use a slotted spoon to scoop them out and alow to drain for a few seconds before transferring them into a serving bowl. Do the same until all the perogies are cooked. To bake: Preheat your oven to 350 degrees and bake on a lined cookie sheet for approx. 15 minutes. If you like the combined method, simply boil the perogies and bake them for 5- 10 minutes to reduce the moisture.
6. Serve with your favourite toppings and enjoy! We topped ours with diced bacon, sauteed onion, kefir cheese & salsa for a delicious gluten and dairy free option. YUM!

For more great gluten- free recipes, make sure you check out the blog’s Yummy Mummy Recipes page & if you’re looking for good gluten free baking ingredients, check out this link for some great options.

September posts sponsored by

Yummy Mummy Monday: Baked Broccoli Mac & Cheese

Usually I share recipes that are healthy & allergy- friendly, but today is all about comfort food & satisfying cravings. And really, what meal does this better than mac & cheese? When I go to my parents I usually take the opportunity to indulge in some gluten/ dairy and my Dad’s mac & cheese is one of those meals that I can’t make at home for my fam anymore, so I made a special request a few weeks ago when I visited. My Dad came through and his mac & cheese hit the spot. YUM. So I thought I’d share this yummy take on a classic for those days when comfort food is what you’re craving. 

 Yummy Mummy Recipe: Baked Broccoli Mac & Cheese 

Ingredients:
4 cups macaroni noodles (uncooked amount)
3 cups milk
2- 3 tbsp cornstarch
1 tbsp Worcestershire sauce
1 tbsp mustard (regular yellow or dijon are delicious)
4 cups grated cheddar cheese (old/ sharp is best)
1/2 cup cream cheese
2 tbsp butter
2 cups broccoli florets cut into 1″ pieces
Salt & pepper to taste

Directions:
1. Preheat oven to 350 degrees & bring a pot of water to a boil. When bubbling pop the macaroni in the pot & steam the broccoli above the pasta as it cooks.
2. In a separate pot heat milk until it’s almost at a boil; reduce heat to maintain temperature. In a cup mix cornstarch with water to form a paste and whisk into milk, followed by Worcestershire sauce and mustard.
3. When combined, add 3 cups of the grated cheddar and all of the cream cheese to the milk mixture and whisk until combined and creamy.
4. When macaroni & broccoli are ready remove from heat. Set broccoli aside; drain & rinse pasta well then add to the cheese mixture. Mix until combined & add salt & pepper to taste.
5. In a large baking dish (or individual dishes) layer the pasta/ cheese mixture followed by some of the broccoli florets and grated cheddar; repeat this for a second layer, topping with grated cheese to melt on top.
6. Bake for approx. 10 minutes or until cheese has melted. Serve immediately & enjoy.

What are your favourite comfort food meals? For more great recipe ideas hop over to the Yummy Mummy Recipe page!

April posts sponsored by Little Dreamers Consulting