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? 😝
This was great! The brisket was so tender and juicy and the sauce was amazing. I ended up cooking a 1.2 kg brisket for about 8.5 hours on low and it was perfect.
One question: when the bbq sauce cooled down there was a lot of fat coming to the surface. Do you have any tips to avoid that in the future?
HI Nick – that always happens with slow cooked meats – just let the fat come up to the surface and skim it off or cool it and remove the entire layer of fat after cooling. N x
This recipe is fantastic. Really zippy and flavourful……best for brisket but my gang loves it when I use for pulled pork as well.
Any ideas for the leftover bbq sauce?!
Bacon egg rolls! Pulled pork sandwiches! BBQ chicken! N x
This recipe is amazing! Will make again. I added a 1/2 tsp of smoked paprika.
First time making brisket and your recipe is fantastic!!! Both my husband and I thoroughly enjoyed every bite!!!
Happy New Year Nagi!
I broke down & bought a 13# Brisket today, carved off the fat cap & the 1st piece is in the slow cooker w/the dry rub & BBQ Sauce. I love brisket sandwiches & I’m looking forward to trying your recipe, to the tee! Thank You!!!
Made this for Christmas Day. It was amazing. The next day we had it on sour dough rolls with coleslaw. Lovely flavour and so tender. Thank you.
I have an 8 lb brisket I am making for Christmas supper tomorrow. How long in the slow cooker for it and on low or hi? I am excited to try this method.
Excellent
Is it matter what kind of cut you get , cos I got select cut of brisket?
Also the brisket I have 8 Ib( after cutting the fats) how long I should cook it
Waiting for this response as I have a 9lb brisket and would like to know approx cook time in the oven!
Going off the brisket oven recipe times/weight etc, for a 9lb cut I’d say about 8.5hrs in the oven. I’ll be cooking this recipe up on Xmas Day using my pressure cooker set to slow cook, then finishing it off on the BBQ.
Thanks!
Hi Nagi! I love your recipes, I made your Turkey for thanksgiving and it was great! I have made your brisket several times and it’s been perfect. My question is I have a very lean cut of brisket. Will that affect my cooking times at all? It’s has been so juicy and tender I hope to keep that!
Thank you for sharing this recipe, it was soooo good!! It was very tender and had a lot of flavor!!
Absolutely delicious. Highly recommend!
Hi! I always love your recipes but do you have a brisket recipe not using a slow cooker? I don’t have one!!!
Thx. Barbara
There are directions above to cook in oven 🙂
You can slow cook in your oven using a heavy pot with a lid. Enameled cast iron works great for this. Just set the temperature to 200F/95c. Also doesn’t hurt to add a little more liquid.
Fantastic recipe once again Nagi. The meat was so tasty and tender. I served it with a potato/cauliflower mash and steamed greens. Will definitely be making this again. My neighbours and I just LOVE your recipes. Thank you
Great recipe ! I’m going to try it in my pizza oven inside an iron skillet . Will do it around 150 degrees for 8 hours .
All wood fire so maybe that will add some smoke component to it.
Excellent brisket. Good recipe!
I served it with parsnip purée, dinner buns, coleslaw and creamed corn. Everyone loved it!
Made this last night! I’ve never made brisket before and had only barely been familiar with smoking/barbecued brisket. This turned out great!
I had a smaller piece of meat than the recipe called for (2.5 lb instead of 3) so I reduced the time and slow cooked on high for 6 hours. Came out perfectly! I broiled according to instructions and reduced the very tasty sauce.
Served with mashed potatoes and some apple-vinegar coleslaw, which all worked nicely.
This recipe is a keeper! Family devoured the entire thing!
Thanks for another solid recipe, Nagi! <3
Just tasted it, delicious. However some of my guests may find the sauce too spicy. How can I tone it down?
Just reduce or leave out the cayenne Kathleen! N x
I’m making this for Hannukah brisket so I can’t wait to try it! It is in the slow cooker now. Thank you, it smells delicious.
Got a 3 pound brisket, cooked on low for 9 hours. Turned out dry, I would recommend going 8 hours with 3 pounds.