Sunday, May 4, 2014

Day Eighty-One - Atlanta Brisket (4.24.14)

  • 2 sweet onions, sliced
  • 1 beef brisket (about 3 lbs)
  • 1 packet dry onion soup mix
  • 1 1/2 cups ketchup
  • 1 can pop (we used coke)
  1. Coat slow cooker with nonstick cooking spray.
  2. Place onions in bottom of slow cooker. Season brisket with soup mix and place on top of onions. Combine ketchup and pop; pour over brisket.
  3. Cover and cook on low for 8 hours. 
  4. Remove brisket to a cutting board and allow to cool 10 minutes. Slice against the grain.

Potter: This tasted great but didn't really taste like a brisket to me; it was much more like a roast than a brisket. It just didn't have that barbecue flavor because of the slow cooker. It really makes me want to get a smoker and try again.

Katie: Mmm. This was delicious. It was tender and still had a nice crisp on the outside. However, the texture seemed more like a tender pot roast than a brisket.