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? 😝
Lol, 390 degrees in the oven? Just do 400, come on.
When you put it in the Crockpot, is it fatty side down or up?
Fat side up Elizabeth! N x
Cooked it for Thanksgiving meal for my husband and I. Delicious! Rub was 4 Tbsp prepared mustard and 1 tsp onion powder and 1/2 tsp garlic powder. After 10 hours in crockpot I spooned the mustard onion and garlic mixture into the meat liquids and removed the brisket. Then I scraped the fat off all the brisket and prepared the BBQ sauce in a saucepan combined with the mustard liquid in the crock pot. Omitted cayenne pepper in the BBQ sauce but otherwise followed the BBQ recipe and instructions at the end and turned out a delicious tender brisket. First time cooking a brisket!
I cooked the beef brisket with the barbecue sauce it was beautiful tender and tasty. Still have a lot of barbecue sauce over could I put that in a jar And keep It,if so for how long, thanking you.
Hi Maureen – the BBQ sauce will keep for a few weeks in the fridge. N x
Beautiful recipe!! I have tried so many of your recipes and have never been disappointed. Great flavours – the family loved it!
so for me today is the first time cooking a brisket ca 1.2kg, i was looking for a recipe and came across yours. apart from the lengthy cooking time it’s not loads of work. now i havent made your bbq sauce (not a fan), for my rub i used whatever i have at home and for me i enjoy cooking with fresh herbs from the garden. so i have used spring onions, garlic chives & 2 different parsleys, 2 different basils. plenty of seasoning, 1 spanish onion 3 cloves of garlic & sweet chilli sauce. so lets hope after ca 8 – 9 hours of cooking in a fan forced oven at ca 120 degrees the flavours will be there. i have covered it in aluminium foil used stock & oil for moisture.
So so so, delicious!!!! Just had this very tender and flavorful!
Hi Nagi, just tried this recipe and followed the directions. The brisket came out nice, but we’re having issues with the sauce. The sauce ended up being a little bitter. Has that ever happened for you? Any tips on fixing it? More sugar? Thanks!
Omg was amazing family love it thank you
I have an 8 lb brisket for Friendsgiving, how long should I cook the meat?
Hi Toni – you’ll need at least 10 hours maybe longer depending on how thick the brisket is. N x
I made this for the 1st time early 2020. Delicious! My go to recipe for brisket!
I am left to assume the slow cooker is put on low and not medium?
Going to make it tomorrow. My dry rub is on the brisket now and my sauce is made.
I would think so, yes, as she notes: “SLOW COOKER on HIGH: Same recipe, 4.5 hours for 1.5 kg / 3 lb or 5 hours for 2 kg / 4 lb. Follow same directions.” Half time for high setting.
I have a 10 pound brisket that I am making for a party. Should I increase the time it cooks in the slow cooker?
Hi Virginia – you must have a massive slow cooker! Mine is extra large and would not fit a 10lb piece! Probably safest to split it in 2 and cook ahead for 10 hours each. They hold well in the fridge for days. N x
Can’t wait to try this! Is this freezer friendly?
Absolutely Patricia! N x
Question. So I made this a couple nights ago. Followed the recipe to a T. My brisket was 5 pounds and I cooked it for 10 hours. It was absolutely perfect. By far the best I have ever made. The BBQ sauce was killer. Exactly the flavor I like. Ok so on to my question. What is the best way to save the BBQ sauce? Like how long would it keep for in the refrigerator? Do you think it could be frozen? Im making 40 pounds of this in multiple batches for a party. It’s going to make a lot of BBQ sauce and I would like to save all of it haha. Thank you in advance.
How did you cook the 40 lbs? Slow cooker or oven? Also how did you reheat? I’m making 40 lbs for an event with 100 people and need guidance!!
Can you share how it cooking 40 lbs ahead of time worked out? I will be feeding 50 people at party this summer and want to figure out how to make meat main course ahead of time. Please share your experience!
Oh wow you are doing some serious cooking! BBQ sauce lasts ages in the fridge due to the sugar content. I would say a week in advance on the sauce would be fine. N x
This is a meal the family love. Absolute winner.
This recipe is fabulous. It’s our go-to and we love brisket!
As there are only two of us, we tend to cook a 1+ pound brisket. We cut the rub in half, but use the entire sauce recipe. The sauce is just so great we have it on bbq chicken in the next couple of days.
Also, either our cayenne is super hot or the recipe is meant to be omg hot. We cut the cayenne by a lot now … use about 1/8 tsp.
But otherwise this recipe is outstanding. 🤤
Gorgeous flavours, Relatively quick to make. Cooked the brisket long enough it became so tender it just fell apart – just how we like it! Excellent recipe!
I was given brisket as a substitute in an online order then commenced a search for a recipe to try. The result was an amazingly delicious meal! It is a bit of work, but so worth it. Thanks for this recipe. It is now on a regular rotation.
I am glad that you enjoyed it, Nicole! N x
Oh my days I so want to try this!
Please can I ask what can I use instead of apple cider vinegar? Would apple juice be ok?
Many thanks
Caroline
Hi Caroline. You need some acid in the sauce so you could sub another vinegar that you like as long as its not too harsh or some lemon or orange juice, maybe 1/4 cup. It will taste a bit different but should still be good. N x