Updated December 15, 2014.

Beef brisket is traditionally made in one of two ways - by braising (long slow cooking in liquid) or on the BBQ (long slow dry cooking). The key to both is the "long slow" part, which breaks down the tough connective tissue in the beef, resulting in meat that is succulent and flavorful. The crock pot is most easily used for braised brisket, but if you want to go for the drier type that is closer to a barbecue, put all the vegetables on the bottom, as noted below. The meat will then sit on top instead of being submerged in the juices. The vegetables will be somewhat overcooked, but still tasty from the broth.

See Also

Crockpot Rope Vieja (Cuban)

Crock Pot Chicken Cacciatore (Italian)

Crockpot Hungarian Goulash or Paprikash