Winter Brisket

Today is the first day of snow here in DE. So I decided to whip up this variation of my brisket. This is different than my usual briskets since the seasonings are applied via a wet rub rather than just dumping random seasonings unto a brisket. This is a perfect food for a day when your at work all day, and get to come home to a wonderful aroma. However if your home all day when its cooking, it might cause you to get hungry more frequently since its a pretty strong odor. You can cut it with a fork it will be so tender.
Winter Brisket 1

A close up of the texture of the meat.

Winter Brisket 2



  • 1/4 cup red wine (Merlot)
  • 2 tbsp liquid smoke (Hickory)
  • 1  tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp red pepper flakes

2-4 lb brisket (Trader Joe’s has a nice kosher one, although not grass-fed. Grow and Behold should work though if your strict paleo and glatt kosher)

1 yellow onion

Baby carrots

Slice portebello mushrooms (at least 2 mushrooms)

1 cup+ water


  1. Thaw out brisket if frozen. I just use a microwave, which still takes about 25 minutes. If its already de-thawed and refrigerated you can skip this step.
  2. Add a crockpot bag to a crockpot, for easy cleanup. This is basically just a plastic trashbag that is cut for a crockpot. It makes cleanup much easier, since the food never touches the stonewear. Its not a necessary though.
  3. Skin onion, and cut into slices. Add to stonewear first.
  4. Cut up the portebellos. Put one on the bottom.
  5. Mix all ingredients of the rub together.
  6. Rub the wet rub unto the briskets bottom, which is the side without the fat layer.
  7. Place brisket into the crockpot, fat side up. Apply the rub to that side too.
  8. Place rest of portebellos, carrots on top of brisket.
  9. Pour out the leftover rub so everything is coated.
  10. Add a cup of water and set the crockpot to low for 8 hours. If your around during the day, you can add some more water later if it looks like its getting low.
  11. After 8 hours, serve. You won’t need to use a knife, since it can be cut with a fork. Its that tender.


2 thoughts on “Winter Brisket

  1. Thanks! Did you try it yet? I think next time I’m going to try a sweeter white wine to see if the flavor changes. Mushrooms for some reason absorb all of the red pepper, and can get spicey! Have some water on tap when eating them.

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