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? 😝
Morning, I left a comment a while ago that I have not had any emails for some time, and I am wondering if there is something I have to do. I looked forward to these emails and have tried many of the recipes. Hope all is well with you. Have I somehow become unsubscribed?
Wow! Made this yesterday for the big game and it was amazing and easy to make. So delicious!
Hi I’m having troubles finding powder mustard. Can I use regular mustard or something else?
Ground mustard is the same thing, although some grocery store are having an issue getting spices…. production problems.
success! tender and juicy, What more can I ask for?
This sounds so delicious and I’m excited to make it for Super Bowl! Would the result be the same if I used a bottled BBQ sauce or does it need to be a homemade sauce? Thank you!
Hi Gabriella, I prefer homemade but you can use bottled if you like. N x
Nagi, thank you for the Brisket recipe.
Yesterday was my first time cooking Brisket and the result……..SENSATIONAL.
Best Regards
REid
Made the BBQ brisket and your beans, my wife made cajun coleslaw and corn bread. What a tasty dish, thanks for the recipe. Nemo
This is my go to brisket recipe. It’s the best I’ve ever tried ans ive tried many.
I’m cooking this now but it is falling apart and unfolding in the slow cooker after a few hours. What do I do??
Hi J, can I ask what setting you had it on? N x
Bookmark this recipe because it is a keeper. I’ve made this twice for entertaining. Super easy to do when you have guests come over. You can make the slaw ahead and that way you’re not stuck in the kitchen when they arrive.
Meat is super tender and the BBQ sauce is such a win.
I made this last night and it was absolutely delicious. So tender and flavorful. I want to reheat it tonight for leftovers. I’m afraid to dry it out. Any suggestions for reheating and serving?
Making this now and I’m so excited! But you should rethink that paragraph in your blog saying you’re not a “girls girl” and don’t like cake/candy. Surprise – most girls like meat to 🤯
Hi Nagi. Can you use any cut of brisket? My local butcher sells point end brisket. When I looked this up I saw that there is also a flat end. Does it matter which one.
Hi Nagi
Hope you are well. Looking forward to making this. Could you please advise how long this would need roasting in the oven for a 450g brisket? Thank you.
Do you brown the brisket first? My slow cooker has low, medium and high setting. Which setting should I use?
Hi Shiva, no there’s no need (you can see the video if you’re ever unsure). You slow cook on low for this recipe 🙂 N x
Absolutely delicious and such an easy recipe. I also made the Creamy Corn Casserole as a side, words escape me, this meal was delicious.
Cooking a 5lb brisket now. Is 12 hours too long?
We put this in the slow cooker this morning.. OMG i just got home from work an it smells amazing. Getting ready to do the oven part. Im so excited to try this. Thanks for the recipe
Made this two days ago, slow cooker so easy when having guests. The taste was fabulous, we all enjoyed it and will definitely make itnagain
Oh my. Such a foolproof, simple recipe to follow for an unbelievably perfect result! 👌 This brisket is next-level delicious, so moist and full of smokey (but not overpowering) bbq flavour. We used a 1.5kg brisket and cooked for 8 hours in our multi-cooker on the slow cooker setting, then after removing the meat, switched to saute setting to reduce the sauce (no extra dishes!) and finished off basting the brisket on the bbq exactly as described. Followed ingredients to a tee- this recipe needs no changes/additions whatsoever!! PLUS we already had everything listed in the pantry. Bonus! Sharing this recipe with every one of our carnivore friends! 😆 Thank you Nagi, once again, for all the time you put into explaining every recipe so clearly, with tips/tricks and alternative methods to produce the same incredible result every time. You are THE BEST!