THE EASIEST CROCK-POT BRISKET RECIPE EVER!

hey my cookies today I’m going to showyou the easiest way to make a deliciousand juicy brisket in the slow cookerlet’s cook starting with a four poundbrisket flat this was the only cut theyhad available at the meat market it’s alittle thinner then a regular brisketwhich is okay if you’re using a thickerbrisket perfectly fine I’m panning inthis rub that I was sent by this companyit’s an apple it Chipotle rub and it’sabsolutely delicious I’ll link it in thedescription box if you’d like topurchase this is not sponsored guys it’sjust really really good also if youwould like to make this homemade I havean amazing homemade recipe for a rubthat you can use in the brisket I willadd that to the link in the descriptionbox but the most important part is youwant to coat every part of your brisketso once we’re done covering our brisketyou want to allow it to rest at roomtemperature for about 35 to 40 minutesbefore placing it into our crock pot orslow cooker make sure you spray yourslow cooker with nonstick cooking spraythen place the brisket in fat side up Idid it wrong initially but after Ifilmed this five minutes later I waslike oh god I’m tripping so I went overflipped it back over and we’re going toallow this to cook on low for 10 to 12hours there’s no high cooking option forthis brisket okay 10 to 12 hours in theslow cooker my brisket was completelydone after 10 hours and it smelledamazing as you can see I corrected itand flipped it over so that the fat sideis up if you’re like me and you likethose burnt ends you can transfer yourbrisket onto a baking sheet and roll itin the oven for about five minutes untilit’s as charred as you like but myfamily preferred just like this so I wasnice and I allowed them to have it thisway but I saved that on point for theburnt ends for me of course as you cansee there’s a lot of liquid in therethat is completely from the fat of thebrisket no additional liquid was addednow if you charge your brisket or ifyou’re serving it fresh out thecrock-pot is very important to wrap itin some foil and allow it to rest atroom temperatureso that those juices settle and I allowit to rest for 45 minutes to an hour yesyou have to wait after it has rested besure to cut it against the grain andserve look how extremely juicy thisbrisket is again mine is a bit thinnerbecause I have the flat cut but it willwork just the same way if you have athicker cut of brisket the recipe linkis down there in the description boxthank you so very much cookies I hopeyou enjoyed this recipe I love barbecuebrisket so I had to slather on a littlebit of sauce and it was born again thankyou guys for watching give me a thumbsup if you enjoyed this I gotta eat untilnext time be blessed