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? 😝
What can I substitute for the mustard powder? I wanted to make this but I’m not sure if skipping the mustard powder will make a difference?
Love this recipe. We made ours in the oven and wondering if you have a recipe for oven slow cook.
Thanks,
Carla
Have never made a slow cooked brisket until now. Was so easy snd the family are raving! Super tender and juicy and the flavour…. OMG…. Absolutely rate this recipe!
I made this for the first time today to celebrate Canada Day and it was simply outstanding! So easy, and absolutely mouthwateringly tender and juicy. Everyone enjoyed it! Yum yum!
That’s great to hear Elly, thanks so much for letting me know! N x
My boss recommended this and said it’s awesome so I plan to give it a try this weekend for a dinner with friends. One of them can’t eat beef but can eat pork. Does anyone know if I can substitute a cut of pork, maybe a pork brisket?
easy and delicious, thank you
Hi Nagi, I’m so glad to see you did a recipe for this. Whenever I’m looking for a recipe and I see you’ve done it I go for yours! A question about brisket, I’ve never done one. Can I put it on the bbq for grill marks at the end of cooking, or will this toughen it up?
Hi Lois, in this recipe I finish it in the oven, but you can skip this step and do it on the BBQ instead, the meat is super tender, it won’t toughen up. It will only need a couple of minutes on a hot BBQ. N x
Hi, If my brisket is only 750g do I still slow roast in oven for 4 hours? TIA
Hi Tamra, it will probably take about 2.5 hurst’s for this size. I hope you love it! N x
Thanks Nagi – this was amazing!! Dished up with crusty rolls and coleslaw – everyone loved it – dished up son’s without too much sauce [to avoid spice overload] and he loved it – thank you for sharing your amazing recipies.
Hi Nagi: Hope you are well. It’s been a while since I have been online.
How is the weather there? We are having a lovely day. 28 Degrees Celcius/ feels like 37, 82 Degrees “F”/ feels like 99. My kind of weather although I wouldn’t mind it hotter.
I have a couple of questions.
Do you put the brisket in the oven to crisp it up or to continue to cook it?
Also, on high or low for the slow cooker.
Have a wonderful day! :~D
Hi Charlie, it’s a cold rainy winters day here unfortunately! Sounds like it’s nicer where you are!!! This is cooked in low in the slow cooker then followed up by browning in the oven in step 6 🙂 N x
Morning Nagi!
Thanks for answering. I had these last night. They are so good.
This recipe goes in my Tried and True binder. I have a lot of your recipes there.
We are just getting into summer here (Canada). I relish every bit of heat I can soak up. Our winters are long and freezing, and I am no good with the cold.
Sorry about the rain but at least you don’t have to shovel it :~D
Have a wonderful day!
This is the first recipe of yours I have tried – and it was amazing. The meat was perfect and the sauce was absolutely delicious! Really appreciated your fantastic instructions too. Thank you so much Nagi! You have a new fan in Canada!
Hi Elaine:
Don’t hesitate to try her other ones. They are awesome.
Where in Canada are you from? I’m in NB.
Hi Nagi,
I am making this recipe at the moment, looks delicious! Just one question re the BBQ note – is this instead of the oven, or in addition to?
Thanks!
Simone
It’s oven OR bbq 😊
It’s just for browning at the end
Hi Nagi, this is my favourite recipe and make often for family. I am making for a large amount of people tomorrow, so I have purchased 2 x 1.2kg briskets. How do you think I should go about slow cooking if they both squish in and fit together?
Thanks Nagi. Love your work!
Jess
WOW. So good. Children screwed their noses up at first and then it was a scrum to try and get seconds, so I’d say it’s a winner.
Amazing Lou!!! I’m so glad it was a hit! N x
Hi Nagi
Thank you for this recipe. Just one question. Can you slow cook this dish one day ahead up until the final glaze and finish in the oven and then reheat and finish the next day?
Yes 100% Glenda! N x
Many thanks for this advice – looking forward to seeing how it turns out
Hi Nagi! I could REALLY use your help!! My boyfriend brought home a gorgeous 9 pound flat whole choice angus brisket and asked me to prepare it for his boss and coworker this Friday night 😬
I am literally sick to my stomach but have confidence that this recipe is the right choice. My question is can I cut it in half and stack it in my large oval slow cooker? Should I double the rub and/or sauce recipe?? And lastly, how long should I cook it on the low setting?? (My slow cooker tends to run hot on low…it gets to a good boil on the low setting…don’t know if that’s normal)
I am planning to cook it a couple of days ahead so all I have to do is reheat and do the oven step the evening of…any suggestions will be much appreciated!!! Thanks for all you do ❤️
Hi Cyndi, yes double the ingredients but a slow cooker should definitely not be boiling on low setting – so you may need to use an oven instead to cook it here to ensure a low and slow cook. N x
The new family favourite…and that’s with a vegetarian mum cooking it. Your recipes are awesome and fail proof!! Thanks so much ⭐️⭐️⭐️⭐️⭐️
Hi Nagi , We live in france , so can’t usually get brisket. Managed to get a piece and made this for the family : they were blown away!! fantastic AGAIN xxx
This recipe was the absolute bomb! First time cooking brisket and it was awesome. So beyond expectations. Thank you 🙏🏼 😋
Lol forgot the 100 stars.
Your recipe for brisket is amazing and wonderful and very very good. Of course I used an oven-its all I have-poor retired in usa- and I cut the paprika to 1/4th but holycow that is de-double-licous. So tender and moist and flavorful. You have shared so many successful recipes in the past and I have to someday thank you for each one of my success in following them (somewhat). You are an awesome woman, just incase no one has told you yet today. And thank you for sharing your gift of cooking, recipes and the math. Thank you. Hope you and yours and Dozer are well and all is good. <3