Go Back Email Link
+ servings
a closeup of this slow cooker beef brisket sliced with sauce and a fork in the background
Print Recipe
4.79 from 60 votes

Slow Cooker Beef Brisket

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!
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Course: Main Dish
Cuisine: American
Servings: 12
Calories: 510kcal
Author: Nikki Lee


  • 3 to 4 pound beef brisket


  • 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
  • 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


  • 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.


*If you want to prepare meat ahead of time you can store with rub on in refrigerator for 24 hours before cooking.  I usually just put on before cooking.
*If you want less spicy omit or cut back on cayenne pepper


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