About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

    • Tori Avey says

      I have never frozen this before. I would think it should freeze fine. The meat is cooked in the sauce, so I don’t see how you could really freeze it without the sauce… but I think freezing it in the sauce will probably work well, just haven’t tried it myself so can’t promise anything.

  1. Laura says

    5 stars
    I made this slow cooker barbecue brisket last night. I started late and decided to cook it on high instead of low. It took about 1/2 the time, and still turned out awesome. My son wanted seconds, even though it didn’t finish til late. He and his sister ate it for breakfast this morning! 🙂 I did not put in the smoked paprika, as I was out of it so maybe next time I’ll plan ahead better. This is a great recipe and so so simple to do! Thank you.

  2. Stephanie MacDonald says

    I want to cook this in the slow cooker overnight to be served at 5:00pm that evening. Can I put the brisket in the refrigerator and then take it out an hour before serving and follow step #11?

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