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Mar 18, 2009 01:56 PM

Which is better for juicy/moist brisket: crockpot or oven?

I'm making brisket for the first time and don't know which is a better method for cooking it. The crock pot is more convenient but some people say it makes the meat drier. Is this true? Is the oven better at producing juicier meat or does it depend on the cut of the brisket and/or the recipe?

Thanks in advance for your advice.

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  1. You can make a brisket turn into a dry piece of shoe leather in an oven or a crock pot. Whether you're cooking in a crock pot or the oven, it's a simple matter of combining time, temperature, and complimentary ingredients. If you cook your brisket in a crock pot for the same amount of time you might leave it in an oven you'd probably end up with an overcooked brisket.
    My crock pot won't handle a huge briskete so I will use the oven for that. If it's just the two of us, I use the crock pot or the roaster oven.

    1. I don't use a crockpot, and wouldn't cook it for 7 hours.
      Here's my very favorite recipe. I like the step of roasting in the oven for the first 1/2 hour.

      I modify this recipe to remove 1 hr before done, slice it (before it's too tender and falls apart), and add sliced portabello mushrooms. Mmmm.

      1. for me the oven is always prefereable to a crockpot. I loathe the crock pot