Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from brisket. If necessary, cut brisket in half to fit into a 5- or 6-quart slow cooker. Season with pepper. Combine carrots and celery in the slow cooker. Place brisket on vegetables. Combine barbecue sauce, tapioca, mustard and Worcestershire in a small bowl; pour over brisket.
Cover and cook on Low for 12 to 14 hours or on High for 6 to 7 hours.
Transfer brisket to a cutting board; cut in half. Cover and refrigerate half of the brisket for up to 24 hours; use for leftovers or another recipe. Thinly slice the remaining half of brisket across the grain. Skim fat from cooking liquid. Serve cooking liquid with sliced brisket and vegetables over mashed potatoes (or noodles).