Anonymous wrote:How old is your slow cooker? If it’s from the last twenty years, there’s a good chance it gets too hot to turn out a decent brisket if left unattended overnight. You’re much better off just using the oven for the initial bake, and using the slow cooker to reheat and keep warm.

Thank you! Yes it’s pretty new (5 years old) so I was worried about that too.

I ended up making it in the instant pot! I read a bunch of recipes and picked one that I thought would work.

It’s resting now. It looks good!

—op

How old is your slow cooker? If it’s from the last twenty years, there’s a good chance it gets too hot to turn out a decent brisket if left unattended overnight. You’re much better off just using the oven for the initial bake, and using the slow cooker to reheat and keep warm.

Look for a 'slow roasted' recipe. I make a brisket by cooking at 250 in a cast iron baker for about 4 hours.

Op here.

We just got back from traveling, which is why I couldn’t pre cook it today and I’m tired so I was hoping to use the slow cooker overnight.

I will use the oven tomorrow.

Thanks all

I would have cooked it today and reheated tomorrow.

Can’t you just use an oven?

How thick is it?

I want to make a brisket in the slow cooker to serve tomorrow and I have to serve around 12:30 for family timing purposes.

For 8 hours that would mean I would have to cook wake up at 4am…which I would prefer not to do if I can help it since I’m not an amazing sleeper in general.

If I start it at 11pm and cook it until 11:45 the next day and then let it rest for 45 minutes before the lunch, then the brisket will be in the slow cooker for more than 12 hours. Has anyone done this? Would it be burned? It’s a 3.85lb piece.

Thanks for any advice you have.