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? 😝
Made this for dinner in a pressure cooker. This was so delicious by all ages we all wanted to keep eating and eating! The amount of spice was perfect all round. Thank you for a fabulous recipe it’s definitely a keeper!
So glad you enjoyed it Angeline! N x
Hi Nagi this is my first experience with brisket so it’s in the fridge for the night.. Do I bring it to room temperature before I pop it in the slow cooker thanks luv
I have made this recipe a couple of times and it is an absolute crowd favourite. I have even gone as far as to make my own sauces to use on it. Great recipe
I’m an avid barbecue cook, I have a smoker and have done several briskets. I’ll continue to smoke but this is an outstanding alternative! It’s almost a reverse sear method. A keeper for sure!
Hey Nagi, we love this recipe, had it many times but first time ever I bought a 2.5kg brisket & we have leftovers, how long will it keep in the fridge for yummy rolls before it needs to be frozen (if possible?) thx, your NB neighbour xx
Hi Neighbour! It will be fine in the fridge for 3-4 days then you can freeze it. N x
Hi
I don’t have an oven unfortunately, could I leave that step out after slow cooking? Or do you suggest anything else?
Hi Charlotte…if you leave that step out the brisket won’t have that carmelised exterior but will still taste good. If you have a BBQ you can finish it on that (see recipe notes).
This came out great. Tender. Nice crust. That was with a four pound brisket. Currently cooking a six-pounder. 10 hours from now we’ll see.
So my slow cooker has three settings: high, medium and low. So it’s ten hours, set on low? Or should I be using medium?
I did it on low. Great result.
I wound up doing it on low, and it was perfect. It seems like the way to go.
Have made this brisket 3 times so far, love it. The last 2 times I didn’t make your BBQ sauce, I just mixed two different store bought BBQ sauces, both are my favorite, one is a hickory flavor and the other a sweet and spicy. I love that I can prep it and put in slow cooker and leave it. The first time I made it there were eight of us for dinner and it was a major hit. Thank you.
Thank you! Great recipe. I made this yesterday and halved the ingredients as I has a smaller brisket. I also used reduced sugar ketchup and the sauce came out perfect! Will make this again
Hi how long would you cook a 750g piece in the oven? I’m assuming it would be less than a 5lb piece?
Also will not using mustard powder make a massive difference?
Thank you!
Hi Lisa…see note 2B below the recipe! N x
We made the brisket yesterday for a small group of friends! It was the most amazing brisket I have ever made! This is a top notch recipe and recommend to all😍
If we have a rolled brisket do I leave it rolled or unroll it
Very good recipe. For some reason I was originally concerned that adding more time would toughen the brisket but it was extremely tender.
I made a short modification. Rather than putting in the oven to bake, I set to broil for about 4 minutes until the sauce caramelized. Very tasty.
Made this last week for a VERY small brisket, it was divine. I used the leftover sauce to marinate chicken wings for my husband, he said they were the best. Another hit, thanks Nagi
Hi Nagi, sorry to be a nuisance but I’m a bit confused 🤔
Your cook time on the header of your Oven Baked Brisket says 10 hours but the guts of the recipe says 4 hour plus 30 mins plus caramelise time. I do hope it’s only 4 hours otherwise we’re eating at 11pm tonight.
Thanks
4.5 hours if your slow cooker is set on high. If it is on low, 8 hours. If you are cooking it in the oven it will take less time as well.
Thanks a mil Cindy, it was cooked in the oven and for about 4.5 hours. Absolutely wonderful. Brisket rolls every day since as well. Thanks again. S x
I made this for the first time today after a while trying to find an “easy” recipe to follow. I’m a massive spice fan so I threw in a bit of chilli powder, cayenne and Paprika to the rub as well as a tbsp of sriracha in the BBQ sauce and the outcome was phenomenal. Honestly Nagi, this recipe, as well as so many of your others, are absolute perfection!! Thank you for sharing them with us!!
Ho Nagi, I love all your recipes and recommend you to everyone!! I was wondering if I could make this ahead of time if I’m using the oven method?? (I don’t own a pressure or slow cooker). If so, any advice would be appreciated xx
Yes 100% Liz!!! Enjoy! N x
Delicious! My boys couldn’t get enough of it!
Wow! So tasty! And easy! I didn’t even bother to marinate the meat in thr spice rub for any period of time. Big thumbs up firm everyone in our house!