Get ready to transform your ordinary dinner into an extraordinary culinary adventure with this mouthwatering Slow Cooker Buffalo Brisket! Imagine tender, juicy meat infused with bold buffalo sauce, falling apart with each succulent bite. This recipe isn't just a meal—it's a flavor experience that will have your family and friends begging for seconds. Whether you're a buffalo wing fanatic or a brisket lover, this recipe promises to deliver a perfect fusion of spicy, savory goodness that will revolutionize your dinner routine.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 lbs brisket
- 1 cup buffalo sauce
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Remove brisket from refrigerator 30 minutes before cooking to bring to room temperature.
- Pat the brisket dry with paper towels to ensure proper seasoning adherence and better browning.
- Season the entire brisket generously with salt and black pepper, covering all surfaces evenly.
- Place sliced onions at the bottom of the slow cooker to create a flavorful base for the meat.
- Spread minced garlic over the onion layer to distribute aromatic flavors.
- Carefully place the seasoned brisket on top of the onions and garlic, fat side up.
- Pour buffalo sauce evenly over the entire brisket, ensuring complete coverage.
- Cover slow cooker and set to low heat setting for 8 hours.
- After cooking, carefully remove brisket and let rest for 15 minutes before slicing.
- Slice brisket against the grain for maximum tenderness and serve with remaining sauce from slow cooker.
- Optional: Garnish with fresh chopped parsley or green onions for added freshness.
Tips
- Temperature Matters: Always let your brisket sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Pat Dry for Perfection: Use paper towels to remove excess moisture from the brisket, which helps create a better seasoning crust and more intense flavor.
- Fat Side Up: Placing the brisket fat side up allows the fat to naturally baste the meat, keeping it incredibly moist during the long, slow cooking process.
- Low and Slow is the Key: Resist the temptation to rush the cooking. Eight hours on low heat will break down tough muscle fibers, resulting in melt-in-your-mouth tenderness.
- Slicing Technique: Always slice against the grain to ensure maximum tenderness. Look for the muscle lines and cut perpendicular to them.
- Sauce Salvation: Reserve some extra buffalo sauce for serving, allowing guests to adjust the spice level to their preference.
- Make-Ahead Magic: This dish tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 5g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 130mg
