elanya

Brisket - absolutely THE best joint of beef for the crock pot; anything ore expensive withers down to nothing and perversely ends up drier than the brisket. I roll my brisket in plain flour, and put about half a cup of same in the slow cooker with a can of the cheapest bitter I can find, some finely chopped onion, and a few drops of worcestershire sauce.

As you don't have beer, you could substitute it for water and a teaspoon of gravy powder, or I have heard of people using ginger ale with good results. As you say, slow cook it for 6-8 hours - turns out all melty and soft and nice.


I also do chicken in the slow cooker - simply rinse, brown the skin in a hot skillet (I use tongs to turn it), couple of onions up the bum and stick it in the pot for a few hours.. you get a fantastic stock for soups and things too, and the bird comes out so tender you don't need to carve it; the legs fall off as you lift it out, and you can pretty much divide it into portions just by looking at it askance.

no suggestions but I will be interested to hear how it goes. I have a big crockpot that I don't use often enough.

I'd definitely skip the tomatoes - they'd be good with the other "stuff", but they'll make the meat all tomatoey too, and I guess I reckon there's better things that could be done with it. Even water would do well for some liquid. Root veg goes really well with a brisket in a crock pot, because it takes the meat flavour, instead of the other way around.
The cola recipe sounds really tasty though, and would probably work with Dr. Pepper as a substitute - so long as everything didn't end up tasting of cherries!

Did you make this? How did it turn out? Sounds great, I have no advice except "whatever the cooking time is, double it" which worked for me last time I did brisket.