Crockpot BBQ Beef Brisket

There is nothing better then smelling BBQ beef brisket simmering in a crockpot all morning and afternoon in anticipation of being ready in time for Sunday night football with the Chicago Bears. The lingering aromas of the homemade BBQ sauce will leave you drooling and constantly peeking at the crockpot in hopes that everything magically cooked itself in minutes.

This recipe is enough for 7-9 servings pending serving size


  • 3 pounds beef brisket*
  • 2 yellow onions
  • 1 green peppers
  • 4 garlic cloves (minced)
  • 1 cup ketchup
  • 1 tablespoon liquid smoke flavoring
  • 2 cups beef broth
  • 1 cup Worcestershire sauce
  • 1 tablespoons white vinegar
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon ground mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper


  1. Prepare your beef brisket by trimming away any excess fat on it. Or you can do this process once the meat is tender and ready.
  2. Rub the mustard, cumin, and liquid smoke on the brisket. You can either wrap in foil to marinate in the fridge, or just use it immediately.
  3. Cut the onions and green pepper into strips of your desired width, mince the garlic and put it into the crockpot.
  4. In a separate mixing bowl combine the ketchup, Worcestershire sauce, vinegar, brown sugar, chili powder and cayenne pepper. Mix the ingredients until the sugar is dissolved and liquids are combined.
  5. Place some of your onions on the bottom of your crockpot, then place the beef brisket on top. Place the remaining onions, green pepper, your mixing bowl (which is now your homemade BBQ sauce), and beef broth over the brisket.
  6. Set your crockpot to low and let it simmer for 7-8 hours until brisket is tender.
  7. When the brisket is ready, it should be falling apart. Take a large prong fork and shred the brisket within the crockpot.
  8. If your mixture is still a bit watery, you can add 2 tablespoons of cornstarch to 1/4 cup of cold water. Stir in the mixture little by little to achieve the desired thickness.
  9. Once you have your brisket shredded, you can leave it simmering on low for another hour to allow it to soak in more of your sauce.
  10. Serve your shredded brisket on a yummy kaiser roll and dribble some of your new BBQ sauce over it and serve up with a side of cottage cheese and a huge dill pickle spear.

* In lieu of the costly beef brisket, you can always use skirt steak or even pork tenderloin for a pork version.

Crockpot Beanless Chili

I’m a big fan of chili and an even bigger fan of using a crockpot. When I put together this recipe, I didn’t realize I was out of beans (chili, red and lima beans–I don’t care which kind, I use whatever I grab), but I went through the recipe and decided to add in more vegetables to compensate for the loss of texture and thickness.

This recipe is enough for 4-5 servings pending serving size


  • 1 pound ground chuck/beef
  • 1 yellow onion
  • 1 green or red pepper
  • 1 cucumber
  • 1 garlic clove (minced)
  • 1 8oz can tomato sauce
  • 1 5.5oz can tomato juice
  • 1/2 cup water
  • 2 tablespoons Worchestershire sauce
  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon cayenne pepper


  1. In a large saucepan cook your ground beef, onion, garlic over medium heat until the meat is no longer raw, then drain the grease.
  2. Dice your cucumber and green pepper to your desired sizes, then place in crockpot.
  3. Add the tomato sauce, tomato juice, water, spices then your cooked ground beef to the crockpot.
  4. Turn crock to low if you wish to let it simmer for 4-6 hours, or on high for 2-4 hours.
  5. Serve in a bowl with some diced onions and cheese on top and enjoy!

You are free to manipulate this recipe to your own palette. I prefer my chili with a kick, lots of spices, veggies and meat. Let me know in the comments if you’ve tried this recipe and what you think of it; I’m open to any and all comments!