Slow Cooker Beef Brisket is tender, juicy, infused with tons of flavor, and topped off with a homemade BBQ sauce! Quick and easy to prepare, put it in your slow cooker and finished off in the oven or on the grill to caramelize. Succulent and a little bit sticky, this is what BBQ is all about!
I know most people think about BBQ as a summer meal, but thanks to the slow cooker this is one you can enjoy all year long. The other day I just got a hankering for BBQ and I knew it wasn't a day the hubby could spend putting and nursing this in the smoker.
Sometimes you just get a craving and you gotta fill it - right y'all??? Nothing was going to stop me from making this one. Slow Cooker Beef Brisket is amazingly delicious. This hunk of meat is meant to be cooked nice and slow to gain its flavor and all that tenderness anyway.
I will warn you it's got a spicy, tangy bite thanks to a little cayenne and some apple cider vinegar. No worries - if you like a little less spice you can dial back that red (cayenne) pepper before you get started.
How to Make Beef Brisket in the Slow Cooker
- Gather up your spices and rub them into the Brisket. Yes use those hands! It's the best way to get that flavor on the brisket!
- While those spices are soaking into the Brisket. Measure out your BBQ sauce spices, ketchup, mustard and apple cider vinegar so they are ready to go into the slow cooker and make this meat magical!
- Pour all the sauce ingredients into the slow cooker and stir them up really good. Next place the brisket in and press it down a little to get into that sauce. Put on that lid and let this cook nice and slow all day!
- Once this gorgeous Brisket is done. If you would like brown it a bit in the oven at 400° for about 5 to 10 minutes or on the grill (just keep and eye on it). While it's in the oven, time to make the sauce!
- Just pour the contents out of the crock pot and bring to a boil on the stove top! Some crock pots also have this feature on them now too! Bring it to a boil, then reduce and simmer. Once your sauce thickens a bit it is ready. It usually takes about 5 minutes.
- You can mop some on the brisket and put it back in the oven to caramelize too! YUM!
You will notice even after cooking all day this cut of meat will still hold together and can be sliced nicely, but it's tender enough to be shredded if you like it like that. Another thing I love is you can make two meals out of it too!
Slice it and enjoy over some mashed potatoes and with some green beans for one meal. Then make the leftovers into sandwiches or sliders with a nice creamy coleslaw and some baked beans.
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Slow Cooker Beef Brisket
Ingredients
- 3 to 4 pound beef brisket
Rub
- 1 tablespoon brown sugar
- 2 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
BBQ Sauce
- 1 ½ cups ketchup
- 1 tablespoon yellow mustard
- ¼ cup apple cider vinegar
- 2 cloves garlic, minced
- ½ cup brown sugar
- 2 teaspoon onion powder
- 2 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
Instructions
- Place Rub ingredients in a bowl and mix to combine.
- Rub all over brisket with your hands.
- Pour BBQ Sauce ingredients in the slow cooker. Mix then add the brisket and press brisket into sauce.
- Cook on low for 8 to 10 hours or high for 4 to 5 hours.
- Remove brisket from slow cooker onto a baking tray. Drizzle a few tablespoons of pan drippings on the brisket.
- Pour liquid from slow cooker into a sauce pan and simmer over medium high heat until it thickens to a sauce like consistency.
- Oven Method: Meanwhile, cook Brisket in 400 degree oven for 5 to 10 minutes until it begins to brown a bit. Remove from oven and mop on BBQ sauce cook for 5 minutes turn over and repeat for 5 to 10 minutes or until caramelized. Or do this on the BBQ Grill on medium high heat. Cook time for caramelization may be shorter. Then remove.
- Slice Brisket thinly across the grain and serve with BBQ Sauce.
Shirley says
Wow! I wanted to eat this before it cooked IT SMELLED SO GOOD all day with all the spices. I love crockpot recipes & this is a keeper!
So delicious, flavorful & tender. Because you put spices on the day before & I made the sauce as well, so fast and easy in the morning.
Nikki Lee says
Thank you so much, Shirley! So glad you really enjoyed this!
Kerry R says
I have used this recipe many times and it is always a hit! My not-so secret addition - I swap regular ketchup with Remia brand Curry Gewürz (my Dutch brother-in-law introduced me). Knocks it out of the park every time.
I have always had this odd question though. The top of the recipe says it cooks for 8 hours, but the instructions say cook it on low for 8-10 hours and high for 4-5 hours. Wouldn't that be 12-15 hours instead of 8? In the past, I've just guessed and did 8 hours on low and 2 hours on high for a 4-5lb brisket and it turned out fine.
Lastly, what do you do with all the fat that's floating around at the end? My sauce has never thickened because there's just way too much grease. I either try to spoon it away while it's simmering (very time consuming) or I've just dumped the sauce and made a new batch (wasteful).
Many thanks for this recipe!
Nikki Lee says
Hi, Kerry. I haven't tried that sauce. I will have to look it up. Cook on low for 8 to 10 or on high for 4 to 5 hours, you don't need both. Just either or. Also, I sometimes skim some of it off or you can use a fat remover. I haven't found it an issue with thickening, however, my sauce isn't as thick as some bottled bbq sauce brands. If your brisket has too much fat you can remove some before cooking. I am so glad that you love this one as much as we do. I have been making this for years and my family really loves it too!
Janet says
Omg! First time I tried brisket myself and it was outstanding!
Nikki Lee says
That is awesome Janet! I am so glad you enjoyed it!
Mara Greenberg says
Outstanding recipe! Is it ok to make the brisket a day ahead of time and then cut it cold the next day and warm it in the oven? I have to make about 10-12 lbs of brisket next week. So I am considering making one or two the day before. One more question- do you think that the 6 qt crock pots can hold a 5 lb or 6 lb brisket?
Thanks
Nikki Lee says
I love it best fresh, but it will reheat in the oven. Bring it out of the refrigerator to let it come to temperature for about 30 minutes. Preheat oven. Wrap in two layers of foil (use some of the leftover juices) and place in a baking pan. Reheat at 325° for about 45 mins to an hour if whole and 15-20 minutes if sliced. Baking can dry it out so use leftover juices or beef broth. Also, be sure to let it cool completely after you cook it and wrap it well to hold in the moisture. It should work fine with a 6-quart Crockpot as it is usually cut pretty thin. Enjoy! I think you will love the flavor.
Angie says
This is AMAZING!!!! I was always afraid to make brisket because I didn’t know how and didn’t want to waste the meat or the money. I found it on sale and decided to take the plunge. Needless to say, I am making another one tonight- for the 3rd time this month!! My carnivorous family loves it! I make double the sauce and use a little extra brown sugar because we like lots of sweet sauce. Other than that, I made no changes and it turned out wonderfully! Thank you so much for posting this. I now have another keeper for my recipe basket.
Nikki Lee says
You made my day! I am so thrilled it was a hit and you decided to go for it! I always say if I can do it anyone can! The sauce is worth making extra right! So good!
J says
I've made this recipe multiple times using my old slow cooker and it was phenomenal each time. My only question is, do you know how the directions would change if I were to use an instant pot vs slow cooker?
Nikki says
Thank you so much! It really comes out so delicious every time I have made it! I have not tested it in the IP yet. Once I do I will let you know.
Brielle says
If you are using pre-made barbecue sauce, how much would you suggest putting in?
Nikki Lee says
Are you planning on not using any of the spice or just want BBQ sauce for after cooking?
Tia says
It was good, but I would leave out the pepper.You can taste too much pepper in the sauce.
Nikki - Soulfully Made says
I am glad you enjoyed. Yes, if you aren't a big pepper fan just adjust to your liking.
Nora says
I've made this recipe twice now... And my husband won't have it any other way now... Actually this was the first time I ever made a brisket so I would definitely say this is a big win for me! Thanks for the great recipe!
Nikki Lee says
Thank you Nora! Best compliment ever! I so appreciate it!
Brooklyn says
Made this for the very first time, I have never made brisket in a crockpot before. Outstanding! I highly recommend it! ❤️
Nikki - Soulfully Made says
Thank you so much Brooklyn! It's perfect when you cannot use the smoker.
Bonnie Lemus says
Holy cow (no pun intended)! This was delicious! Go through all the steps, don't cut corners. Prep time is not 5 minutes, but no more than 10....
Nikki - Soulfully Made says
Bonnie, I am so glad you enjoyed it! It really is one of my husband's and my favorites. I will make the adjustment to the time. I think I have made it so many times I could make it in my sleep - lol! Thank you so much for stopping by and letting my know you made it! <3
Susan says
Great recipe! Easy to do and tastes amazing! ?
Susan says
This recipe was amazing! I think it is one of the best briskets I have ever made. Easy to do and tastes so good. ?