What the heck am I doing wrong???? Brisket used to be an inexpensive cut of meat, but has become a fairly expesive cut these days. I've tried the crockpot a few times, but the meat is tough. Today, I put it in the crockpot at 2 and cooked it on high until 6:30. Should have been done, right? According to recipes I've seen, yes. But it's been tough everytime I cook it. It smelled great, but I cannot seem to master this. Any suggestions? I don't like cooked cabbage or peppers.