I was trying to figure out a new recipe for brisket cooked in the crockpot earlier this week.
I pulled some brisket out of the freezer and let it defrost overnight. Then I brushed it on both sides with some brown mustard, and mixed some kosher salt and cracked black pepper together and patted that mixture over the mustard.
Then I placed it in the crockpot and cooked it on high for four hours. I would have done it on low, but I didn't get it in the crockpot early enough.
I used too much salt, but the brisket was moist and the mustard and pepper flavor was very nice. I scraped off the remaining salt, pepper and mustard mixture, and that did help with the saltiness. I will try this again and cut back on the salt by about 50%.