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? 😝
Wooow, this brisket is absolutely amazing. Nothing needs changed at all. I made this today for Thanksgiving and will continue for years to come. Thank you!
Do you set the slow cooker on ” high” or “low” for the 8 hrs?
What size slow cooker do you recommend relative to the size of the brisket? I have a large one (7 Qt, I believe), and other recipes (pot roast, for example) have seemed to cook faster than the suggested time even on low.
Can you use bottled BBQ sauce? My husband is soooo picky, I’m afraid if I try this he will dislike the sauce.
I have made a few recipes from this site including the brisket yesterday, and the food is always tasty. Every time I google a recipe and your site comes up I know I won’t be disappointed. Love!
Wahoo, thanks for the great feedback Nat! N x
Is it ok to freeze the leftovers?
Yes 100%! N X
Thanks Nagi for your prompt reply. The whole family loves it.
This was hands down the best brisket I’ve eaten..the sauce was perfect, and finishing the brisket in the oven to caramelize it MADE it. I’m no longer cooking turkey for Thanksgiving—brisket will be the main this year!
Made this today and it was sooo good! Didn’t have onion powder to put in the rub but it was still tasty. I added a thinly sliced onion to the bbq sauce to replace the onion powder. Much thanks Nagi for another great recipe.
Tried this in the oven and it was so good! I am looking at trying it on my bbq grill but am scared to ruin it with all the basting and turning. Would you suggest closing the lid of my bbq or doing it as an open grill?
Tim – I’m not Nagi, and am actually planning to make this tomorrow for the first time, but I would definitely say to do it with the lid closed. The thing with Brisket and other tough cuts of meat is to keep the temperature consistent, cooking it long and slow.
I had a beef brisket the other day when the crust was really salty with some pepper too…. any hints on how to achieve this?
Made this for the first time last night and it was delicious! Recipe was very easy to follow and the flavor was amazing! I served it sliced with homemade southern style backed beans and cornbread. Can’t wait to use some of it to make sandwiches next! Will definitely be making this again! Great recipe!
OMG Nagi this might be the best beef brisket I have ever tasted! Thank you I did the slow cooker version fished in the oven❤️
Made this for the first time last night and it was so good. This is definitely a keeper for us. Not a quick one but a really easy recipe. Had it with sliders and coleslaw.
Perfect Paula, sounds great! N x
Great recipe! I’ve made this twice now in my Instantpot and it was a huge hit. I love how detailed the recipe is and the quality of the video and descriptions.
Thanks so much for the great feedback Tricia!! N x
Just made this for the second time now and its gone down an absolute treat. So easy to make, highly recommend trying it out yourself
Can you use regular mustard instead of dry mustard?
This looks fantastic! However, I can‘t have a lot of onion or garlic powder. Have you tried subbing in aesofatida instead?
Hi Sam, sorry I haven’t tried subbing with it sorry! N x
Made this for my husband as I know he loves brisket. He loves the spicy sweet flavour and the sticky sauce. He likes the fact it’s so versatile he could eat it with accompaniments or in a sandwich form. He has requested that I save this recipe and make it again.
I’m answering because I lost my other favorite recipe and found this one and it was just as exceptional!
What I did was to add ALL the dry ingredients in the rub, plus the dry mustard (I used hot oriental mustard instead because that’s all I had) and broke down a 12lb brisket into 4 lb chunks. Froze them after I got the rub on them, then began baking them after a month. SO good. I made the sauce to add halfway through the bake. Everything was perfect.
Sounds like you nailed it Jessie!!! N x
This was awesome. Nothing more to say. Followed recipe as is.