Slow Cooker Questions.....

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Re: Slow Cooker Questions.....

Post by 4fun » Mon Feb 17, 2014 7:49 pm

It could be that you used liquid, too much liquid and your basically boiling your meat which makes it tough. As a general I only add liquids that are thick (like a casserole type base) or toward the end. Also I find I have a lot more success when I start on high for an hr or 2 the turn to low.
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Re: Slow Cooker Questions.....

Post by Yankee » Mon Feb 17, 2014 8:13 pm

Wouldn't be bad meat, it's from the good butcher. Brisket is a tough cut but that's the whole point of the slow cooker!

Would the liquid really make it tougher?
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