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? 😝
LOVED this! Any ideas what to do with the leftover sauce?! Can I use it again for the recipe even after I’ve reduced it?
Awesome and fabulous. I added a tablespoon of cocoa powder for some mysterious magic to the BBQ sauce!
Made this recipe as written my husband and son loved it. they especially loved the way the BBQ sauce turned out. My son had the leftover sauce on his sandwiches for the next week. I highly recommend it. Might try it with pork butt.
This is the best brisket ever. HOWEVER, you need to add “Skim off the fat from the liquid” in the step for heating it the sauce post-slow roasting. I can see from the critical comments that that’s what made it turn out awful for some people. Not everyone knows to this to a sauce that includes drippings from meat. I’d hate for anyone to miss out on enjoying this great recipe.
Amazing recipe! My first attempt at it using Instant pot (low slow cook setting) – turned out really well. My sauce, for some reason, wasn’t as thick as yours, but still pretty tasty and not runny. Also, I cooked 3.8 lb brisket for 9 hours – was really tender, so I couldn’t cut slices. It was more like pulled/shredded brisket. Would you recommend I cook for 8 hours instead?
Made this today. It’s another winner, Nagi! So tender and juicy. Perfect amount of heat. We will definitely make this again. It was perfect. You have the most flavourful and easy recipes, Nagi!
can you use store bought BBQ sauce or is the flavor different?
The flavour is different, much richer and not as sickly sweet. It’s a lot of effort, but absolutely worth it!
I made this and added two teaspoons of liquid smoke and a half cup of bourbon. It was sooooo good and super tender. Definitely a do it again recipe.
Can i use Dry chopped Onion instead of powder.
I would think you can. Recipes are a jumping off point for a multitude of variations.
Yes
Will it hurt my pot if I use tin foil at the bottom of my sear and cook slow cooker. One of your recipes says to. The lemon chicken recipe. Thought it had to have liquid at all times in pot
I so wanted this to be good, but as the recipe is written – WAY too salty and inedible (and a complete waste of an expensive piece of beef). I might make it again, but will definitely cut back on the salt.
I am convinced you used the wrong cut or got your seasoning measurements all wrong Chris. I actually seasoned this a little more at the end. It’s not salty at all. I reckon someone has sabotaged you from making the best brisket bro!!!
Maybe the wrong cut…it happens. Once I was rushing and instead of buying a brisket I grabbed corned beef brisket 😵💫. Never tried it before that and it was extremely salty, even after rinsing in cold water several times.
Chris… you didn’t use brined brisket did you?? Because the level of salt in this recipe, there is no way it’s way too salty. This is going in my cookbook and I tested it repeatedly, AND I had independent testers making it too. So I know the salt level is right! 🙂 N x
Wow! I made for dinner today and it was delicious, my family loved it!!Never had brisket before but I will be making it often. Thank you for such a good recipe, I have also tried other recipes from your website and they have all turned out 5star.
I’ve not even eaten this but I’ve prepared it and it’s in the slow cooker
I know its going to be incredible..all the recipes I’ve used of yours are x
Thank you
Hi there, I have a two part question? Does the brisket need to be completely covered with liquid and can I smoke it first on the grill for a bit to get the smoky flavour and finish it in my slow cooker?
Good question but as you can see, if you ask the same question twice, you get no answer.
Hi there, two part question. Should the brisket be completely covered with liquid and can we smoke it on the bbq for a few minutes before putting it in the slow cooker? Thanks and looking forward to trying this.
Hi, I am going to be trying this recipe in a camp oven this weekend. Can I pre-make the bbq sauce part 2 days ahead? It will be more convenient for me.
Holy cow! This is so darn delicious!!! I’m so grateful to have such an amazingly flavorful recipe to make in my own kitchen with ingredient quality I can control. This is a recipe to pass down and share with friends and family. Thank you Nagi!
Hey, I made your pulled pork last week, and made this this week! Both amazing!
I was wondering if it is possible to cook this one like the pulled pork? In for 8 hours with a can of beer, and make the sauce separate? Would that not work?
I haven’t tested that this way Jamie but it could work. You might need a bit longer than that depending on the size of the brisket. N x
This was delicious! First time cooking brisket! Our bbq sauce didn’t thicken…. No fault to the recipe. We brought the meat from the butcher but it was pretty fatty! Hard to thicken hot fat! Still the flavour was beautiful, served on brioche buns with coleslaw. Was loved by all. Thank you!
You have to discard the melted fat. Just let it sit for a minute to settle and then spoon it off, or use a gravy measuring cup where the spout draws from the bottom.
I’m a little confused using the oven roasting directions since I don’t have a slow cooker. #5 and #6 doesn’t specify what is being roasted/caramelised and for how long. The directions says this will take 10 hours and 15 min yet I will be trying to oven bake it in 4 hours…? Help…
Hi Jo – you are correct, the oven roasting time is 4 hours plus prep, not the 10 hours (that was the slow cooker time). Steps 5 and 6 were accidentally reversed, you are caramelising the brisket after it cooks to get a nice crust on it for 10-15 minutes. I hope that helps and I will fix up the recipe online! N x
Hi Nagi,
The oven instructions (separate link) say 10 hours in the oven? I am confused? Is it 5 hours or 10 days in the oven?
Hi Nagi,
This is the first time making this and I used the crock pot. It’s done cooking, but mine brisket has a lot of fat on top. Should I cut the fat off before putting in oven later?
Thank you,
Patty
You can trim off that fat if you like Patty. N x