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? 😝
An absolutely amazingly tasty dish, with very little fuss.
My new favourite slow cooker recipe!! This was absolute perfection. The flavours are delicious and the beef was cooked perfectly. Can’t wait to have the leftovers tomorrow!
This is the first recipe I have tried from this site. It was AMAZING. My husband was really impressed with everything, especially the BBQ sauce, I had a 2lb 10oz brisket on hand. I did the crockpot for 9 hours and then charred it up on the grill a bit. The short/tip end of the brisket was fall apart done so next time if the brisket is the same size I might dial back the time an hour or so. Either way it was amazing and I am looking forward to making this again!
I made the slow cooker briskit recipe today turned out great. Did make 2 changes. I added liquid smoke and a few teaspoons of regular sugar to knock down some of the vinegar taste. I’ll be eating this for days!! Also marinated cucumbers and onions in red wine vinegar, sugar and water to go with it. Good with just onions and dill pickles also, that’s Texas style.
Hi I have a question. Can you use this recipe on a salt and pepper seasoned brisket? I bought a brisket thats already seasoned with salt and pepper. But your recipe sounds so good I wanted to try it. But not sure if I could since my brisket already has the salt and pepper. Thanks,
We had this tonight with potato/pumpkin garlic mash and veg. It was very good but next time I will cut some of the fat off the brisket and not add sugar to the sauce, just the rub as it was a bit too sweet for us.
This is such a winning recipe. Not only is it spot on if you follow it exactly, it is also really flexible and totally works if you want to change up some ingredients or don’t have some of them. I have cooked it a few times and I now know the broiling:finishing step is so worth it. Can even finish it on the bbq grill, indirect heat with the hood down. Great success ✌️
Loved the taste of the bbq sauce. Can I use the left over sauce for anything else? How long would it store for?
I am making this tomorrow but because we do not have an oven because we are remodeling our kitchen, could I brown it in the electric skillet after the crock pot to caramelize?
one more great recipe from you i love your cooking style and tips you shared here are game changing in cooking
this is wonderful post for the first timer like me who has no idea how to make beef brisket
and thanks for those tips
I made this recipe today. Used a 1.2kg beef brisket so tweaked the recipe slightly. Marinated in the rub overnight and slow cooked in the sauce for 5 1/2 hours then finished in the oven as per recipe. Absolutely delicious. Intended to have leftovers but we can’t stop eating! Thank you for the recipe, will tag you in the pic on Instagram x
Hi! I just found your recipes. They look amazing. Thank you! We are going on our first family vacation in a few weeks. Each family is taking turns cooking. I was wondering which you would recommend your pork barbeque recipe or this barbeque brisket recipe. Or would you have another that your recommend for a family meal with 6 adults and 3 small children, ages 1-4.
Hi. I’ve cooked this with a 1.6kg brisket on 10 hours and it was amazing. How long would I cook a 2.6 kg brisket on slow. And do I need to add more marinade ingredients. Thanks.
How long would you cook a 5.2kg (approx 11lb) piece in the oven? It’s marinating in the fridge tonight ready to start cooking tomorrow… my husband thought I should be cooking it for 8hours in the oven .. we’ve never mastered the brisket so would love anyone’s help😂
Delicious as always, really appricied the technique details. I used Bundaberg Smokey bourbon BBQ sauce, looking forward to making the full recipe next time.
Any tips for how to reheat leftovers when you aren’t serving a crowd? Should I have split into meal sized portions at step 4 to put away for another meal?
I was unsure about his recipe due to the amount of spices. Definitely too much pepper for me and i’d at least cut it in half next time as I found it overpowering. The meat was nice and fork tender after I scraped off the layer of fat.
I’m not sure what I did wrong or if ingredients are different here in the U.K., but mine smelled of vinegar and not in the slightest bit like bbq sauce. Perhaps my meat was off. Gutted as the joint was nearly £10
It would be your ketchup. I think it’s vinegar based, compared to ours is more sweeter
Nagi, as usual, your food was absolutely to die for!
I cooked for an extra hour and skipped the broiling stage, opting to pull the brisket instead of slicing it for my BBQ and served it with coleslaw on brioche buns. It went down a treat, I got so many compliments comparing it to restaurant quality.
I’m looking forward to trying more of your recipes!
Tried this recipe as I didn’t want to spend time with the smoker. Followed it closely, adding 2 tsp liquid smoke to the sauce and pouring the sauce over the brisket in the slow cooker. A 3-4 lb brisket- I slow cooked it 11 hrs overnight, and glazed it afterwards after reducing the sauce. Super tender and moist- a rousing success as far as I’m concerned. Served it on a brioche bun with the homemade bbq sauce. Yum. Would definitely use this recipe again!