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Bacon Wrapped Brisket Slow Cooker. This slow cooker bacon wrapped brisket is a simple four-ingredient dinner that tastes like you worked on it all day. Smoky bacon locks in the juices while a basic rub builds a rich, savory crust. The meat turns out so soft and tender, it practically falls apart on its own.
This slow cooker bacon wrapped brisket is one of those meals that makes people think you spent the whole day in the kitchen, but the truth is, it is super easy to put together. My sister brought it to a family get-together once, and before the meal even started, everyone was sneaking pieces of that crispy, salty bacon off the top. The way the smoky bacon mixes with a simple rub is really something special. It slowly turns into a shiny, savory coating while the brisket gets so soft inside that a fork goes right through it. The slow cooker does all the cooking while you go about your day, and then a quick trip under the broiler makes the bacon golden and crispy. Everyone always fights over the edges, and honestly, you cannot blame them.
When it is time to eat, cut the brisket into thick slices or pull it apart into big chunks and lay it on a plate. Spoon some of those tasty bacon and beef drippings right over the top. It goes really well with creamy mashed potatoes or garlic roasted potatoes that soak up all those good juices. Add something fresh on the side like a green salad or some steamed green beans to balance things out. If you end up with leftovers, pile the meat and crispy bacon onto toasted buns with a little BBQ sauce or Dijon mustard for an easy sandwich. Coleslaw, pickles, or roasted carrots on the side make it a full, satisfying meal without a lot of extra work.
Servings: 6
Ingredients
- 3 to 4 lb beef brisket, with extra thick fat trimmed off
- 1 tbl spoon of kosher salt (or 2 small spoons of fine sea salt)
- 1 tablespoon freshly ground black pepper
- 12 to 16 slices thick-cut bacon, enough to cover the whole brisket in one layer
Bacon Wrapped Brisket: Directions
- Use paper towels to pat the brisket dry on all sides. This step helps the salt and pepper stick better and gives you a nicer crust later on.
- Sprinkle the salt and black pepper all over the brisket. Press and rub it into every part of the meat, including the sides and the ends. Do not miss any spots.
- Lay a big sheet of foil flat on your counter. Place a sheet of parchment paper or another piece of foil on top of it. This makes it much easier to pick up the brisket later. Lay 6 to 8 bacon slices in a row on the foil, overlapping them just a little, so they form a flat bacon layer about as wide as your brisket.
- Set the seasoned brisket right on top of those bacon slices with the fat side facing down if it still has a fat cap. Lay the rest of the bacon strips over the top of the brisket, overlapping them slightly so every part of the meat is covered.
- Wrap the bacon snugly around the brisket and tuck the ends underneath as best as you can. Use the foil to help you roll it and hold it together. You do not need toothpicks because the bacon will tighten up on its own as it cooks.
- Pick up the foil with the wrapped brisket and carefully place it into the slow cooker with the bacon seam facing down so it stays in place. Fold or crumple the foil edges a little if needed to help it fit, but make sure the top of the brisket stays open to the heat so the bacon can cook properly.
- Put the lid on and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours. The brisket is ready when it is very soft and you can pull it apart easily with a fork. The bacon will be fully cooked and lightly browned by this point, and there will be a good amount of juices and fat at the bottom of the slow cooker.
- About 15 to 20 minutes before you are ready to eat, turn your oven broiler on high. Line a baking sheet with foil. Using two spatulas or strong tongs, carefully lift the bacon wrapped brisket out of the slow cooker and set it on the baking sheet. Spoon a little of the drippings from the slow cooker over the top of the meat for extra flavor.
- Slide the baking sheet under the broiler on the upper-middle rack. Broil for 3 to 6 minutes, keeping a close eye on it the whole time, until the bacon turns deep golden brown with crispy, caramelized edges. Turn the pan around once if one side is browning faster. You want the bacon crispy but not burned.
- Take the brisket out of the oven and let it sit on the pan for 10 to 15 minutes before cutting. This gives the juices time to settle back into the meat and lets the bacon crust firm up a little. Then slice it against the grain into thick pieces, or pull it into big chunks. Make sure each serving gets some of that crispy bacon. Spoon the pan juices over the top and serve right away.
