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? 😝
I made the Brisket for the first time following your recipe.
It turned out so good.
I had everyone wanting more after it was all gone.
Thanks for the recipe.
That’s great Luciano! I am happy you liked it! N x
Made this yesterday in the slow cooker, I wish I could upload a photo. It was delicious and the leftovers make great sandwiches. Next time I’m going make your recipe for creamy corn casserole to go along with it. Thank you for this recipe.
Woo hoo!! I am happy that you liked it Sophie! You can always post a photo in the comments of Facebook on this post! N x
Made this yesterday in the slow cooker, I wish I could upload a photo. It was delicious and the leftovers make great sandwiches. Next time I’m going make your recipe for creamy corn casserole to go along with it. Thank you for this recipe.
Not a Fan at all. Followed recipe exactly. didn’t care for the “sauce”.
So even if cooked for 10 hours it doesn’t fall apart? I’m really keen this stays as sliceable.
This was great. I actually used store bought bbq sauce, but I used the rub and followed your instructions. Thank you it came amazing the fam was super happy.
Woo hoo Leslie! That’s amazing!! N x
I knew you wouldn’t let me down when I needed to cook up my brisket that had been hanging out in the freezer for too long! Absolutely delicious!!! I had a little trouble getting the sauce to thicken though.
Do you put the brisket on the “low” or “”high” setting on the slow cooker?
ps – love all your recipes, they’re a staple in my household!
I would do this one on the low setting Abdul! N x
This sounds delicious! Can I cook it the day before and warm it back up for sliders the next day?
Yes you can Denise!! N x
What is the best way to reheat?
I am making this for 100 people and bought 40 lbs
I have one 27 lb and one 14 lb brisket
How long do I cook for? I’m making it Thursday and reheating Saturday
Please help!
Oh MY! This is wonderful! Loved that it absolutely rivaled my husband’s on the smoker!
Shhhh!! Don’t tell him!! N x
I have cooked this recipe so many times now every time it’s perfect the best pulled brisket recipe ever.. I tried a different recipe last time and it was so so bad compared to this one.
Are you cheating on me Sam??!! 🤣 N x
Lol I wish I didn’t, 🤦♂️ never again I promise.
This recipe is fantastic, I followed the instructions and served with bread rolls , onion rings and the macaroni salad , which is incredible too!
I want to make ahead and freeze , would this work , has anyone done this successfully.
Brisket freezes very well Margot (as do most slow cooked meats!) N x
Hi there, wondered if you recommend cutting the fat off the outside of the brisket or cook it as is? Thank you – can’t wait to try!
Don’t see any replies from this cook. I have brisket experience and suggest that you trim some of the fat off but leave some behind too. Make sure there is adequate liquid in crock pot to keep meat very moist. I mix bbq sauce and a thinner marinade until it hits 1/2 the height of brisket, and slather bbq sauce on top (also put dry rub on entire brisket) mmmmm
Hi Nagi. I’m making a 10 lb. brisket for Easter Sunday. What is the recommended oven cooking time? Thanks
Will a 1.2kg brisket overcook if I do 8hrs?
Hello, I’m cooking a 7lb brisket. Is it best to increase the ingredient amount by 1.75?
No need. You might add a bit of extra water or beef broth. Truly, I use a dry rub, Sweet Baby Ray’s sauce and some additional water or beef broth (thinner liquid – steak marinade even) in bottom of crockpot. Briskets are very forgiving so as long as it stays moist and is cooked to time suggested by weight, you’re good.
Hello, I’m cooking a 7lb brisket. Is it best to increase the ingredient amount by 1.75?
We need to use a 4.5 pound brisket instead of 4. Does this change cooking time or sauce amount? Thanks
No Benjamin – that will all be pretty much the same. N x
Hi,
Meant to ask, what’s a slider?
It’s a mini burger TJ!! N x
Hi there,
in the UK silverside is a cut from the top rear of the animal next to the topside. The briskets is from near/above the fore legs.
The recipe sounds great, what would you use instead of ketchup and “wuster” (Worcester) sauce, I don’t see the point in following a recipe only to add shop bought ingredients, seems like I may as well buy the pre made BBQ sauce if I am going to do that 🙂
Hope you take that the right way. Your coleslaw is marvelous!
Thanks
But aren’t you going to be buying the beef, olive oil, spices, and sugar? Don’t you buy gojuchang or soy sauce when cooking Asian recipes?