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A beef brisket brushed with homemade bbq sauce on a wooden board garnish with parsley.
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4.81 from 66 votes

Slow Cooker Beef Brisket

Slow Cooker Beef Brisket with BBQ Sauce is a mouthwatering dish that delivers tender, smoky flavors without the need for a smoker. This recipe combines a well-marbled beef brisket with a savory rub and a rich homemade BBQ sauce, slow-cooked to perfection for hours, resulting in a deliciously satisfying meal that's sure to please.
Author: Nikki Lee
Servings: 12 servings
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

Ingredients

  • 3 to 4 pound beef brisket

Rub

  • 1 tbsp brown sugar
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • ⅛ tsp cayenne pepper

BBQ Sauce

  • 1 ½ cups ketchup
  • 1 tbsp yellow mustard
  • ¼ cup apple cider vinegar
  • 2 cloves garlic minced
  • ½ cup brown sugar
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tbsp Worcestershire sauce

Instructions

Make Spice Rub and Prep Brisket

  • Remove the brisket from the refrigerator. Place Rub ingredients in a bowl and mix to combine. Then rub spices into brisket on all sides with hands. Let the brisket set out for at least 30 minutes for the rub to infuse. You can also do this 1 day ahead of time.

Add Sauce Ingredients and Brisket to Slow Cooker

  • Pour BBQ Sauce ingredients in the slow cooker. Mix then add the brisket and press brisket into sauce.
  • Place on the lid and cook on low for 8 to 10 hours or high for 4.5 to 5 hours.
  • Remove the brisket from slow cooker and place onto a baking tray. Drizzle a few tablespoons of pan drippings on the brisket. Let brisket rest for 10 to 15 minutes.

Simmer BBQ Sauce to Thicken

  • Pour liquid from slow cooker into a sauce pan and simmer over medium high heat until it thickens to a sauce like consistency.

Caramelize in Oven

  • While the sauce is thickening: If you would like to crisp up the meat and form more of a crust, cook the slow-cooked brisket in a preheated 400℉ oven for 5 to 10 minutes until it begins to brown a bit.
  • Remove from oven and mop on the thickened BBQ sauce and cook for 5 minutes.
  • Repeat: Remove from the oven, turn the brisket over with tongs or meat forks, and mop on more BBQ sauce. Then cook for 5 to 10 minutes or until caramelized to your liking.
  • Let the beef brisket rest for 10 to 15 minutes so the juices redestribute. Then slice thinly across the grain and serve with BBQ Sauce.

Notes

Pressure Cooker or Instant Pot Beef Brisket with BBQ Sauce:
Using the same recipe, add 1 cup of water to the inner pot if using an Instant Pot. Cook time is as follows: 3 pounds for 1 hour 15 minutes or 4 pounds for 1 hour 30 minutes. Then, natural release for 15 to 20 minutes. Proceed with the recipe to make the sauce and caramelize.
Grilling: Adding the chargrilled flavor is a great way to finish this in lieu of the oven-baked version. To do this, brush the grill with oil and preheat to medium heat. Place the slow-cooked brisket on the grill and leave until browned. Turn to brown on the other side. Baste or brush with the BBQ sauce and turn over. Allow that side to caramelize while basting again, and turn to repeat caramelization. Remove, rest, and enjoy.
TIPS:
    • Choose the Right Brisket: Select a well-marbled beef brisket for the best results. The fat in the meat will help keep it moist and flavorful during the long cooking process. If you can, ask your butcher for recommendations on the best cut.
    • Low and Slow: Opt for the low heat setting on your slow cooker for the most tender and flavorful results. Cooking on low for 8 to 10 hours makes the meat incredibly tender and develops rich flavors.
    • The BBQ Sauce is fairly smooth; however, if you want, you can use a food processor or blender to get it completely smooth.
    • Caramelization for Flavor: If you have the time, consider the additional step of browning or caramelizing the brisket in the oven or on a grill after slow cooking. This will add a delicious crust and depth of flavor to the meat.
    • Don't Skip Resting: Allow the cooked brisket to rest for 10-15 minutes before slicing it. This helps the juices redistribute throughout the meat, keeping it juicy.

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 19g | Protein: 44g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Cholesterol: 160mg | Sodium: 570mg | Fiber: 1g | Sugar: 15g

Find it online:

www.soulfullymade.com/slow-cooker-beef-brisket/