To-die-for Beef Brisket that really makes the most out of this cut of beef! This Slow Cooker brisket is cooked in a simple homemade BBQ sauce until it’s deliciously tender and infused with incredible flavour. Serve with a side of Coleslaw or Macaroni Salad and steamed corn. Or pile high onto rolls and make sliders!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Beef Brisket recipe!
I really am not a girls’ girl when it comes to food. I don’t gaze in wonder at stunningly decorated multi-tier cakes. I don’t ooh and aah over pretty little chocolates. I have no interest in learning how to make candy.
But I do go gah-gah over sights like this – a giant hunk of flavour loaded brisket.
I’m all class. All class. 😂
Cooking brisket – in brief
What is brisket? A cut of beef that needs to be cooked slowly to break down the connective tissues. The unique thing about this cut of beef is that it can be slow cooked so it’s fork tender, yet is still sliceable. It also has a better beefy flavour compared to other slow cooking beef cuts like chuck.
Is there another name for brisket? There’s no other name for raw brisket, that is the name of the cut. But you will see it sold in stores already prepared in the form of corned beef, pastrami and silverside which is brisket that’s been brined.
What cut of meat is similar to brisket? There is no cut of beef with the same cooking qualities. For this recipe, the best substitute for beef brisket is rolled chuck, like you use for Pot Roast. Otherwise, try the Beef Ribs or Pork Ribs version of this recipe – both terrific!
How long does it take to cook? 8 to 10 hours in the slow cooker on low, 1 hr 15 minutes in a pressure cooker, or 5 hours in the oven at 320F/160C.
Is brisket supposed to be pink? No. Cooked plain brisket should not be pink, if it is, it is massively undercooked and will be tough. You cannot eat brisket rare. HOWEVER, pastrami and corned beef are pink even after cooking due to the special curing salt they use (like bacon).
How to make slow cooker Beef Brisket
It’s a straight forward beef brisket recipe though there is a fairly long list of spices because we’re making a homemade rub and homemade BBQ Sauce here. Totally worth it – there’s no bottled sauce that compares to this!
Spice Mix – We start off with a spice rub. No need to marinate because we’re slow cooking it – the long cook time essentially has the same effect as marinating. If we were roasting it, I’d recommend marinating it.
Slow Cook – place the ingredients for the homemade BBQ Sauce in the slow cooker (vinegar, ketchup, Worcestershire sauce, garlic and spices), add the beef and leave to slow cook for 8 to 10 hours.
Caramelise crust – After this, all that’s required is a few minutes in a hot oven (or even under the grill/broiler) to caramelise the crust;
Reduce sauce – Meanwhile, simmer the liquid in the slow cooker to reduce it down to a syrupy sauce consistency <– This right here is our homemade BBQ Sauce!
What is beef brisket?
Brisket is a cut of beef made for slow cooking, not fast cooking. It’s unique characteristic compared to other slow cooking cuts of beef is that it holds its shape even after hours and hours of slow cooking and can be sliced.
When you slow cook other cuts of slow cooking cuts of beef like chuck (like in Beef Stew), gravy beef (an Australian beef cut) and short ribs, they “fall apart easily because there is more connective tissues running throughout the meat which breakdown with slow cooking.
However, as you can see in the photos in this post, brisket holds together and can be sliced. But the slices are ultra tender and could be shredded easily, see? 🙂
Is brisket suitable for shredding?
Brisket does shred well, but I prefer using chuck beef or ribs for shredding for recipes like slow cooked Shredded Beef Ragu, Shredded Beef Chili and Shredded Mexican Beef.
Those cuts have more fat running through the meat and so the shredded pieces are nice and juicy. Though brisket has a layer of fat on the surface, there actually is not that much fat or connective tissues running through it, so if you shred it then it’s pretty lean.
What to serve with beef brisket
For this particular recipe, I’m keeping this Slow Cooker Beef Brisket whole and slicing it. Serve up a hearty Southern style supper with sides of Homemade Southern Style Baked Beans, Corn Bread (or try my favourite Corn Bread Muffins!), Creamy Corn Casserole, classic creamy Coleslaw or this No Mayo Coleslaw (it’s excellent!), Macaroni Salad, Potato Salad or mashed potato.
Or pile it onto sliders – this is the way I usually serve it because brisket is a perfect recipe for feeding a crowd! – Nagi xx
MORE GREAT THINGS TO PILE ONTO SLIDERS
• Slow Cooker Honey Buffalo Shredded Chicken
• Easy Homemade Pastrami
• Chili – and Slow Cooked Shredded Beef Chili
• Cubanos (Cuban Subs with Mojo Marinated Pork, from the “Chef” movie)
• Slow Cooker Pulled BBQ Pork Sliders
PS If you love beef, don’t miss this Beef Pot Roast and Prime Rib / Standing Rib Roast recipes!
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Slow Cooker Beef Brisket with BBQ Sauce
Ingredients
- 1.5 – 2 kg / 3 – 4 lb beef brisket (Note 1)
- 1 tbsp olive oil (or a neutral oil like vegetable, canola)
Rub:
- 1 tbsp brown sugar
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
BBQ Sauce:
- 2 garlic cloves , minced
- 1/2 cup / 125 ml apple cider vinegar
- 1 1/2 cups / 375 ml ketchup
- 1/2 cup / 110g brown sugar , packed
- 2 tsp EACH black pepper, onion powder, mustard powder
- 1 tsp cayenne pepper (adjust to taste re: spiciness)
- 1 tbsp Worcestershire sauce
Instructions
- Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
- Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
- Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for pressure cooker and click here for oven)
- Remove brisket onto a tray.
- Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
- Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photos. (See note for BBQ option)
- TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders. See Note 3 for more ideas.
Recipe Notes:
Nutrition Information:
Brisket recipe originally published July 2017. Updated to improve writing, and created separate recipe card for oven baked brisket directions. No change to recipe – much loved by readers as is, I wouldn’t dare!
Life Of Dozer
So. Much. Sand.
Anyone for a puppy kiss? 😝
Best brisket recipe ever. I’ve cooked this multiple times, and always a success. Yesterday, I tried the recipe with a very large piece of brisket (5.5kg / 12lb). Too big for the slow cooker, so went for the oven. After some deliberation, I decided on 15 hours, low and slow. Started at 95C for the first 9 hours, worried it wasn’t getting hot enough, so then 130C for the next 6. Came out great (phew). If I was doing such a large piece again, I think I would do 125C for 12 – 13 hours.
Good morning from the UK 🙂
Can’t wait to go try out this recipe however I would like to ask few questions.
For a 7 pounds brisket, how long is the cooking time for this size at low temperature setting slow cooker around 175 F.? Also which cut do you use?
Also, my on my slow cookers guide Manuel it says I need to brown meat before adding it to the cooker, is it a necessity?
Thank you very much and wish you a merry Christmas:)
It’s really strange to think it’s not girly to like brisket. Like, what kind of weird gender stereotype is that? LOL Cooking my first brisket next week and I’m going to try your recipe. Thanks!
Hi – should I sear/seal the mest before putting it in the slow cooker?
I’d normally always do this before cooking beef but the recipe doesn’t state this step. Unusual, to me, but I’m something of a novice!
i see the recipe for not using a slow cooker. any ither suggestions. how do i add carrots. looking for more of a hokiday briskey
I made this recipe per instructions and it turned out perfectly, exactly as Nagi described. The meat was tender and juicy and the sauce was delicious. This is a recipe I have recommended to all my friends who cook. Thanks, Nagi, for another great recipe.
Hey Nagi – big time fan and happy recipe book owner here! Am just wondering why the sauce quantity is doubled in the recipe book? I’ve just popped my brisket in the slow cooker but referred to your online recipe for others comments… I’m all for as much sauce as possible so am assuming this is all for my benefit! Haha!
wow Nagi, I absolutely love this recipe!! first time making and eating brisket and everybody said it was the best brisket they had tasted (coming from farmers).
Thankyou so much for your amazing food blog, the recipes are all so tasty and delicious
Reading oven recipe it states 10 hrs cooking time, then down in recipe it says 4 hrs with basting.6 hrs difference ?
Can I sear it first then crockpot?
I made this for the second time yesterday, and just stuck it under the grill to crisp up the layer of fat on top after it was done cooking.
I just love how foolproof it is and pretty mush uses ingredients I already have in my pantry! I don’t bother looking up other sites for recipes anymore, Nagi. Well done and thank you for doing all the recipe development and testing for us to enjoy!
I have made this multiple times using the pressure cooker option on my Instant pot. Today was a 6lb brisket for 1.45 hours.
Caramelized in the oven. Perfect ! Thank you for the recipe.
Hello,
I already made this recipe one time and it was really good!! But now i wanted to make it again and ordered a black angus brisket online. Pretty normal here in holland.
But i just got the meat and its pretty flat. I think i have a different cut not the point but de flat cut.
Is it a problem if i just roll it up a little and put it in slowcooker? Its 2.6kg total.
Or better get another one because its for christmas and cant mess it up?
Thank you!!
You left out ketchup and how much in the video in the BBQ ingredients
Hi Nagi, just wondering if the oven 160c is fan forced or? Thank you!
I’ve made this about 4 or 5 times with fan forced setting at 160 and it’s always worked perfectly
Hi Kate, how long did you cook it for in the oven? I’ve seen 5 hours on the page but than on the oven link it says 10 hours so I’m so unsure now?
Hi J yes it’s 160 for the fan oven xx
can you tell me if I have to place in oven… or can I serve right out of the crockpot?
First time cooking brisket. It was delicious. All my guests lo liked it. The BBQ sauce was so good.
Can I double the recipe? I need to do at least 12 lbs. of brisket. Would this work in a slow cooker ?
Made this early yesterday morning and left in my slow cooker while we went out for a 5 hour Country walk. When we got back, so easy to finish it in the oven and prep the sauce. Fed it to the hungry walkers with mash and greens – not a scrap left! Thank you Nagi. Just what I was looking for and so delish!!
I have cooked this many times and it is a great family favourite! Thanks Nagi. I have a question. Usually I cook a 2kg piece for 10 hours on low in my slow cooker. It’s perfect. This time I am cooking 2 x 1kg pieces. Would I time as if it was a 1kg piece, i.e. 8 hours, or for 10 hours? Thanks