obviously a 2lb chunk of meat probably won't come out so great after 8 hours on high...So, here's my take (its in the crockpot now): I have (2) 3lb point-cut (although they are pretty flat) CB briskets in there. On the bottom I put 1/2 sweet onion and 1/2 red onion (both in 1/8 onion chunks), 6 cloves (whole) garlic, 3 celery stalks, and 2 med-large carrots (cut lenghtwise and in half where it was thickest). These veggies are for FLAVORING while cooking - I am NOT planning on eating these. I then added 4 cups water, placed one 3# meat brisket over the veggies (fat side up), sprinkled spice packet, then added the second 3# brisket (fat side down) and sprinkled the 2nd spice packet (if you only have one cut of meat, just ignore the 2nd I described). I didn't have beer so added 1 more cup of water. Since I have 6lbs beef in there, I am opting for about 7 hours on high setting and plan to "flip" them halfway through. Then Im going to change it to LOW setting for another 2 hours or so, and at this time I will take the meat out, check it for "doneness/texture". I will also strain out/discard the "cooking veggies", and add new ones (for eating) in the strained liquid: potatoes, baby carrots, celery, chopped garlic, also including the meat if needed. After an hour on low, I'll check the potatoes/carrots & add the onions and cabbage so they dont' get too mushy. Will post an update soon.
Was this review helpful?
9 users found this review helpful
obviously a 2lb chunk of meat probably won't come out so great after 8 hours on high...So,...