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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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? 😝
Using your brisket recipe for our Passover seder. I ordered a 10lb brisket and would appreciate your thoughts on slow cooker time and bbq sauce quantity? will probably cut it in half and use two slow cookers. Thanks!
Passover brisket is not traditionally cooked BBQ style It is cooked like a roast with an onion soup base, a little red wine, some cream of mushroom soup for body, and fresh herbs like rosemary and thyme. I always throw chopped carrots celery, small red potatoes in 1 hr before end of cook time so no mushy veggies, Top with chopped parsley.The thought of BBQ sauce and Gefilte Fish at a meal together is not real appealing. Maybe that’s just me?! 😎
No gefilte fish at our table. Roasted salmon with glaze. The bbq style brisket was delicious and complemented the other flavors very well.
I think that’s a good idea Marcy – if you cut it in half then follow the recipe as written for each piece then you should have enough sauce. Chag sameach!! N x
Hi nagi, will this beef brisket once it’s been sliced or even pulled (i wanted to have pulled beef brisket instead of it sliced). Whichever way i have it, i was think if can freeze in portions to have for other days?
Yes it freezes well Romecia! N x
Thank you for replying back 😊
Thanks for the recipe, just wondering – How long does any leftover BBQ sauce keep in the fridge?
It will keep for up to a week Shannon! N x
Hi! If I’m using a 2lb brisket, should I use less of the rub than the recipe recommends? Since the recipe above is for a 3-4lb brisket.
You can use about half or 3/4 the amount of rub Cristy! N x
Where does the oil get added to?
In Step 6 Sandy – “Meanwhile, drizzle brisket with oil.” N x
I am attempting to cook brisket for first time. Im using the Oven cook recipe, but im a tad confused as it says to cook for 4 hours but your initial Cook Time says 10 hours. Have I missed a step? Please forgive my ignorance, im very new to slow cooking so need a bit of help. Many thanks in advance for any advise.
Steven, the notes generally replace the original cook times. Follow Notes instructions instead for oven cooking. 🙂
Hi Amy, thank you for your reply. I cooked the brisket in the oven for 4 hours @ 150c (302f) and it came out amazing! The next day it tasted even better and so easy to cut. Thank you again Amy for your help, and to Nagi for this incredible truly delicious recipe.
Fantastic results in the oven. Thanks for this recipe!
I love the look of this and have always wanted to try brisket, but I struggle with the sweetness of BBQ sauce (even a homemade version). Could I substitute the ketchup for an equal quanity of plain tomato puree (not paste)?
I do this with Mutti polpa instead of ketchup every time – so delicious!
I didn’t have any Ketchup so I used watered down tomato paste and it was delicious, I’m sure tomato puree would work too.
Thanks for those tips Jodie! N x
My partner bought home a 1.5kg piece of brisket from our local (wonderful!) butcher – and of course Nagi was my go to brisket cooking instructor…
Was fantastic! Made as per instructions in the recipe – couldn’t believe how juicy and tender it was and the way it fell apart as I sliced it… sigh.
Served it in wraps with some coleslaw and tomato and lettuce. Sooooo good 🙂
Thanks again!
We made brisket at RecipeTin Meals today as well! It’s a great cut to cook!! N x
I didn’t have a brush to baste with. So decided to baste with a spoon being too generous which I think made the sauce too overbearing and didn’t quite give it the subtle glaze which is what’s needed. Put a half teaspoon of cayenne in which gave a medium heat from a New Zealand perspective. Served with a mash, broccoli and a slice of bread. In hindsight I would serve with a creamy slaw to help balance any errors lol. Also forgot to add a cup of water to the pressure cooker so had to do round two time wise haha but upside didn’t have to reduce sauce for consistency which was a nice consolation. meat came out perfect btw think was a two hour 10 min cook all up :). Everyone liked it so happy with just my two cents extra sauce be a side rather than drizzling over to suit all tastes XD
Thanks for that feedback Breezey! N x
Hello, Nagi, I have cooked this recipe on low previously; however, I have a rolled brisket. I noted that someone else asked you about temperature and duration. I have set the slow cooker to high, but am not confident regarding cook time. Pls advise if you have a moment.
Hi Andrea – I haven’t tested it with a rolled brisket so really can’t advise on cook time – sorry! I would need to test it a few times to give accurate advice. It will also depend on the size and thickness of your piece of meat. Can you please post your feedback here once you have done it to help others? Many thanks! N x
Can’t wait to try. Just got a ton of brisket on sale after St. Patrick’s day. Your photos make my mouth water.
Brisket is the BOMB!! N x
Delicious! The only thing I changed was 1/4 tsp of Cayenne pepper instead of a whole tsp. It was just right for my family! Thank you for sharing!
I am happy that you liked it Lisa! N x
This Brisket recipe is a Big Favourite in my house. We mix it up with serving. Sometimes the slaw on Brioche Buns and dripping with extra BBQ sauce. Or served with creamy mash and greens. Either way Absolutely Delicious🤤😋
They both sound pretty great!! N x
Cooked it in the Instapot using the Slow Cooker Low setting for 9 hours. Then before eating finished on the grill doing 10 minutes per side. This was excellent! And, I loved the sort of North Carolina style BBQ sauce with the tang from the vinegar. Wouldn’t change a thing!
I made your slow cooker beef brisket. It was quite tasty but I would use less cooking time as it was overcooked. My brisket was 1 kg. and I cooked it for 8 hrs. on low. I also ended up with lots of liquid, using the same quantities in your recipe. I would also use less quantity of liquid. I would make this again but with some adjustments to the quantities and cooking time.
Hi Nagi, I absolutely enjoy all of your recipes. I try to cook at least 1 a week. My family especially love this recipe, being your brisket but I was wondering if it could work with a pork shoulder? Please say Hi to Dozer from Hugo, my Golden Retriever!
I’ve never done a brisket before in my crockpot . I got a huge one it 8-9lbs so I cut it in half ruined it all and smosged it into the sauce both peices separately first then placed them in on top of each other . I hope it works well cooking same amount of time ? I’m going to at 3hrs flip so each have top and bottom time in not sure if that’s needed . Ty for recipe. Feb . 27th , 2022 still learning.
EXCELLENT!!!!! First time doing brisket in the slow cooker and we absolutely love it! The sauce is to die for❤️ Can’t wait to try your other recipes!
YUM AND SENDING DOZER A GREAT GRANDMA KISS.,
Would like to try this recipe in a camp oven by the camp fire. Thinking about 1.5 kg cooking for 5 to 6 hrs need the sauce to be gluten free so would have to check that. Thanks for the recipe
I too would love to try this in the camp oven over Easter. If you’ve tried & tested, let us know how you went.
Warm brisket rolls while sitting around the campfire 10/10
He sends a pooch smooch back! 🐶 N x