Deliciously Rich Brisket

Mix the marinade ingredients together in a 9 x 13 inch casserole dish. Place brisket in the pan fat side up, cover and allow to marinate in the refrigerator for 8-24 hours. Remove the brisket from the fridge about 30 minutes before cooking and turn the brisket over. Scrape off all onion and garlic bits and season with lemon pepper and ground black pepper to taste. Allow to sit for about 30 minutes, uncovered on the counter.

Place brisket in a slow cooker, fat side down, and pour marinade around the meat, adjusting the meat to make sure some marinade gets underneath.

Cover and cook on low for 6-8 hours. I recommend checking it after 6 hours by turning the brisket over (fat side up) and testing to see if the fat layer separates easily (by scraping with a spoon using very little effort) from the meat. If so, cover and allow to cook for another hour. If not, continue cooking until it does. Turn off slow cooker when the meat’s done and allow it to slowly cool.

For serving, remove the brisket from the slow cooker and slice off the fat layer. Be sure to have the trash can nearby. Slice meat across the grain and return to the slow cooker to sit in that good aus jus. Don’t fret if it shreds instead of slices. That just means it’s good.

Note: do not add salt. The soy sauce and bouillon will add plenty of salt to the marinade. I used low sodium soy sauce and it was still plenty salty. If the liquid starts to boil, the brisket will become tough. Just set the lid of the slow cooker ajar slightly and this will stop/prevent boiling.

Serve with good bread (or Ree’s Rosemary Rolls) to sop up the juice.