Slow cooker temperature

[Lindt21]

I am brisket in slow cooker tomorrow, not done this before. I have read several comments on this site about this and it seems to be suggested to cook in on low. When I have cooked casseroles on low I have founf it not to be so hot and the veg still hard even though it has been on for about 10 hours but find auto is fine.
The brisket will be cooking for about 10 hours will it be overcooked if I do it on auto, i don't plan to brown it of first just put it straight in slow coooker. What do you advise please?

[Lindt21]

I meant to say I am "cooking" brisket in slow cooker tomorrow!!!

[guerrilla]

Have you tried bringing the contents for the slow cooker up to a gentle simmer in another saucepan before adding it to the pot? This would also give you an opportuinity to brown your meat for better results in your quest to cook "slow and low". If you have, maybe your cooker is faulty, you can test this with a thermometer that should read about 71 Celsius.

[lauraking72]

just add all the ingredients to the slow cooker and dont worry about browning the meat. i put mine on auto all the time, late afternoon i turn it to high. will come out very succulent.

[debbz1969]

I have to agree with guerilla and say borwning your meat is a very good idea, it seals in the juices and flavours. I don't think you can overcook brisket. And brisket makes the best gravy EVER.
MMMmmmmmm, I might go and get some myself. I love my slow cooker, it's probably the only gadgety thing that I would have to replace straight away if it conked out.

[Brooksy]

Brisket has always been regarded as a cheap cut of meat which turns out tough & unpleasant if cooked quickly. I think the above posts are all very useful.

[Im a BusyBee]

i guess this is probably too late but please dont waste time and pans browning just chuck it in on auto with a couple of quartered onions, no liquid and it will be wonderful. when you're ready lift the meat out and leave to rest covered in foil while you make gravy in slow cooker with the juices.