Crockpot Sweet and Sour Brisket: A Modern Twist on a Traditional Recipe

Growing up, holiday gatherings at Grandma’s house were filled with laughter, games, and, most importantly, delicious food. Grandma always outdid herself, serving a spread that included matzah ball soup, brisket, chicken, kasha, roasted vegetables, salads, and potatoes. But as time went on and our traditions changed, we now have the pleasure of hosting Grandma at our own homes and serving her with love, just as she did for us.

Figuring out Grandma’s secret brisket recipe has always been a challenge. She may have given us the recipe, but it never tastes quite the same. But now, it’s up to me to figure it out and put my own modern twist on it.

A Twist on Tradition

One of my favorite things about cooking for the holidays is taking Grandma’s traditional recipes and adding a modern touch. For example, her chicken liver recipe, which used to make all the kids cringe, is now made vegetarian and is devoured within seconds. The potatoes, once smothered in mushrooms and onions, are now kept simple. And the brisket, which used to sit in the oven all day, is now made in a crockpot. I still cook with love, but with a modern twist – easy, simple, throw it together in the morning, come home from Temple, and serve.

Sweet and Sour Brisket

Crockpot Sweet and Sour Brisket Recipe

Here’s my take on Grandma’s traditional sweet and sour brisket recipe, made in a crockpot:


  • 1 brisket (approximately 4-5 pounds)
  • 1 cup ketchup
  • 1 cup brown sugar
  • 1 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 onion, sliced
  • 4 cloves of garlic, minced
  • Salt and pepper to taste
Further reading:  Tender Brisket in a Roaster


  1. Season the brisket with salt and pepper on both sides.
  2. In a bowl, mix together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce.
  3. Place the brisket in the crockpot and pour the sauce mixture over it.
  4. Add the sliced onions and minced garlic to the crockpot.
  5. Cover and cook on low heat for 8-10 hours or high heat for 4-6 hours, until the brisket is tender and easily pulls apart with a fork.
  6. Remove the brisket from the crockpot and let it rest for a few minutes before slicing.
  7. Serve the sliced brisket with the onions and garlic from the crockpot, and drizzle with the remaining sauce.


Can I freeze the brisket?

Yes, you can freeze the brisket for later use. I recommend using a disposable tin for easy clean-up. Simply place the cooked brisket in the tin, pour over the sauce, and allow it to cool. Once cooled, cover and freeze. On the day of your dinner, thaw the brisket and heat it up in the oven until warm.

How should I serve the brisket?

I like to serve the brisket on a large plate with a little gravy and all the vegetables surrounding the cut-up brisket. I put the remaining gravy in a serving bowl or container so guests can enjoy some extra gravy on the side.


Bringing a modern twist to traditional recipes allows us to honor our family’s heritage while adding our own touch. This crockpot sweet and sour brisket is a testament to the love and care we put into our cooking, making it easier and more convenient without sacrificing flavor. So gather your loved ones, fire up the crockpot, and enjoy this delicious dish that pays homage to generations past.

Further reading:  The Ultimate Guide to Smoking a Pit Boss Brisket

To explore more mouthwatering recipes and learn more about the art of barbecue, visit Rowdy Hog Smokin BBQ.