Slow Cooker Beef Brisket (Print Version)
Tender beef brisket slow-cooked in flavorful barbecue sauce, ideal for hearty family meals.
# What You'll Need:
→ Beef
01 - 3 to 4 pounds beef brisket, trimmed
→ Spice Rub
02 - 2 teaspoons smoked paprika
03 - 2 teaspoons garlic powder
04 - 2 teaspoons onion powder
05 - 1 teaspoon chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon black pepper
08 - 2 teaspoons kosher salt
09 - 2 tablespoons brown sugar
→ BBQ Sauce
10 - 1 cup ketchup
11 - 1/3 cup apple cider vinegar
12 - 1/3 cup brown sugar
13 - 2 tablespoons Worcestershire sauce
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon molasses (optional)
16 - 1/2 teaspoon liquid smoke (optional)
17 - 1/2 cup beef broth or water
18 - 1 teaspoon garlic powder
19 - 1 teaspoon onion powder
20 - 1/2 teaspoon black pepper
21 - 1/2 teaspoon salt
# Step-by-Step Guide:
01 - Combine smoked paprika, garlic powder, onion powder, chili powder, ground cumin, black pepper, kosher salt, and brown sugar in a small bowl.
02 - Pat brisket dry and evenly coat it with the prepared spice rub.
03 - Whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, molasses, liquid smoke, beef broth, garlic powder, onion powder, black pepper, and salt until smooth.
04 - Place brisket fat side up in the slow cooker and pour BBQ sauce over it, ensuring thorough coverage.
05 - Cover and cook on low heat for 8 hours until brisket is tender.
06 - Remove brisket and allow it to rest for 10 minutes before slicing.
07 - Cut the brisket against the grain into slices or shred as desired.
08 - Skim excess fat from sauce in slow cooker and spoon sauce over the brisket when serving.
# Expert Suggestions:
01 -
- The brisket becomes impossibly tender without any fussing or hovering over a hot stove.
- One batch feeds a crowd and tastes even better the next day, making it perfect for meal prep or feeding unexpected guests.
- The homemade BBQ sauce is tangy and complex, nothing like the bottled stuff, and you control exactly how smoky or sweet it is.
02 -
- Trimming excess fat from the brisket before cooking is tempting, but leave some on—it renders and keeps the meat moist, while the sauce skims down easily once cooked.
- Slicing against the grain isn't just technique, it's the difference between tender bites and tough, chewy meat—look at the direction the muscle fibers run and cut perpendicular to them.
- Apple cider vinegar is worth buying specifically for this recipe instead of swapping white vinegar; the flavor profile is completely different and makes the sauce taste richer.
03 -
- Invest in a meat thermometer if you don't have one—when the thickest part of the brisket reaches 190°F, you know it's done and won't dry out from overcooking.
- Don't skip patting the brisket dry before rubbing; even though it seems small, it's the difference between a spice crust and spices that wash away in the sauce.