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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  1. Esther Zorzi says

    5 stars
    Made this Honey Barbeque Brisket and this was the best brisket recipe I have ever tasted outside a barbeque restaurant. My husband loved and and had 2 huge sandwiches. I’m so glad you shared your recipe. I made it as per your direction.
    I have been cooking many years and this is great recipe.


    I love your work. Thank you for everything. You are a beautiful person and you help others like me cope with my illness. I eat your healthy recipes while fighting stage 3 breast cancer. Your food helps me recover from Chemo and Radiation. <3

    • Tori Avey says

      Hi Shirley! You can cook it in the oven like a normal brisket, just cook it in a covered roasting pan at 300 degrees F. It will take about 1 hour per pound of meat (leaner and grass fed cuts of meat may take longer—test for doneness). Brisket will shrink as it cooks. Keep an eye on the liquid levels, if it appears to get dry at any point add water to the sauce. The meat is ready when it is fork tender and very easy to slice. Then you can continue with the sauce instructions described above. After thickening the sauce and adding it back, just pop it back in the oven, raise the temp to 375 degrees F, and heat it up until the sauce is thick and bubbly.

  3. Dave says

    First cut. Do you mean “flat” cut? In the photo, it looks like the flat. Ironically, it has the point shape on one end, and is the toughest part of the full packer whereas the point is the most flavorful and more expensive and harder to find cut.

    Just a little background that every brisket cook should know: This cut of beef is best cooked low and slow to turn the tough connective tissue into self-basting gelatin. Unfortunately, most slow cookers on low is actually quite high so check your cook temperatures with a digital thermometer. The meat is DONE when the internal temperature is 203°F, BUT it ‘s NOT FINISHED! It will still be chewy.

    When done properly, you should not need anything but a fork to cut brisket. I smoke mine for 9 hours, then wrap in heavy foil and finish in either an oven or a warm grill or the smoker without smoke for another 4-6 hours, which is known as the “Texas Crutch.” Then after several more hours, throw it into a Cambro or a cooler lined with heavy towels, and let it use the carry over cooking to finish tenderizing the meat over the next two hours. Wrapping and holding before serving effects what the slow cooker does for retaining moisture and all that great flavor.

    Nice recipe!. 🙂

    • Ashley at ToriAvey.com says

      Hi Lisa, Tori’s assistant Ashley here. Yes, this can be frozen. I would suggest reheating in the slow cooker and adding more sauce if necessary.

  4. Kelley says

    I am cooking this currently, but with only about 1.5 lbs of brisket. Any ideas as to how long to keep it in the slow cooker on low?


  5. Jennifer Wurtzburger says

    5 stars
    Wow! Tried this tonight for our Hanukkah meal and it was fabulous and SO easy! Everyone thought it was so delicious – great flavor! I actually didn’t do the last step with the cornstarch in the sauce, and while it was a little thin it was so tasty and poured like a thin gravy. Thank you!

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