3lb lump of rolled brisket - slow cooker?

[WildThong]

I put it on low for 5 hours but I'm worried it will dry out with no liquid at all in there. What do you think?

I would have thought you'd have needed some liquid? Maybe add a cup of stock at least?

I did a pot roasted brisket with celery, carrots and onions, a bay leaf and a sprig of thyme, and about a pint of beef stock and wine at the weekend. It was in the oven though (gas mk1 for 4 hours).

If I was using the slow cooker I'd have done the same but probably halved the liquid, then thickened the gravy on the hob with some butter and flour at the end.

It won't need liquid, I do it with just a Mexican rub on bit it will need way longer if you want it 'pulled', 5 hours may be enough if you want to slice it. Did you put anything in with it?

I would put a bottle of beer in with it, and make a lovely gravy. If you don't fancy that, I doubt it would dry out if you didn't though. I have cooked a chicken in the slow cooker with no liquid and it was really succulent.

my post is gobbledygook. Hope you can make some sense of it.

Thanks all. I am hoping to have it moist enough to pull. I have some BBQ marinade and some beef stock, should I put a bit of these in. How much longer do you think it will need to get the right pulling texture?

I did a 12 hour garlic beef brisket recipe two weekends ago. The recipe was in the guardian, dead easy. Peeled a bulb of garlic, minced the cloves in the chopper. Rubbed that and some salt all over the meat, covered in cling film and left it in the fridge overnight. Next morning I put it in a pot with a cup of chicken stock and a cup of red wine, bunged in oven at 200F (not sure in C, is really not a hot oven at all). 12 hours later it was divine: pulled apart so easily, garlic was mellow and sweet, the liquid was so delicious. We had it piled up into burger buns with the trimmings, and the next night with a pile of mash and green veg. Yum.

Don't cook joints / whole chicken on low, you need it to be on high for the heat to penetrate and cook before any bacteria breed.

You don't need any liquid and it will be fine to pull. I did a much smaller brisket last week, on high for 6 hours.