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? 😝
Used chuck roast in the pressure cooker, and loved it!! Chopped the beef to top baked potatoes
Thank you this beef brisket was amazing!! I do not eat beef , but I sure did eat this! I love your recipes.. my husband could not get enough of it, delicious.
You’re converted now Lisa!! N x
Perfect! Cooked exactly to the recipe and it was just delicious. Whole family loved it. Perfect for a lockdown Sunday in Melbourne. Thank you Nagi!
This would have to be the best brisket recipe to date!!! I have shared this with all my friends and they love it too!!!
Woah thanks so much Belinda, that’s so great to hear! N x
Hello, I am preparing to make this recipe. I am really excited and I have 2 questions. Do you trim any of the fat, and for an almost 5lb brisket, do you change the cook time any? I doubled the spice rub and will double the sauce. Thanks!
First time I have ever made Brisket because I usually do not like it. BUT OMG, this is perfectly done, impressive, and delicious. I am making my second one now. I followed directions to a t and love the bbq sauce. I
Wahoo, you’re converted now Kelly!!! N x
Can I make this entirely in the oven? If so, for how long and what temperature? Thanks!
Hi Michelle, you sure can – click the link noted in the instruction in step 3 where it says “(Note 2 for pressure cooker and click here for oven)” – I hope you love it! N x
Is there a way to use a dutch oven on low?
Hi Marcy – you can use a dutch oven in the oven – the directions are in the recipe notes 🙂 N x
Making this today for a very special meal with our daughter. So glad I found it. will be sending a 10 star or this I am sure.
This was really good.
I used it in buns, making a pulled beef type sandwich. Great for leftovers too. Thanks Nagi.
Recipe is wonderful – only issue I have is that the BBQ sauce doesn’t thicken? It comes out like gravy – even though simmer on low flame. What did I do wrong?
Hi Elia, it really should thicken upon simmering. If you are still having issues, mix 1 tsp cornflour with 2 tbls water, then add to your sauce and bring back to a simmer. It will thicken instantly. N x
Cut this in half as we don’t have a big slow cooker and there are only two of us, and it turned out absolutely, mouth wateringly delicious! Bit warm so I think I’ll reduce the cayenne a touch next time … but there will definitely BE a next time. 🙂
Made this recipe for the first time for a special fathers’ day dinner in lockdown tonight and OMG it was INSANELY good. ‘Best beef we have ever had’ was declared by all, including two fussy teens. Can’t wait til we can share this meal with friends.
Wahoo!!! That’s awesome Ali! N x
I made your brisket recipe using my instant pot and it was INSANELY delicious! I made some baked potatoes and placed the sliced brisket and sauce on top. YUM! My family loved it. There were no leftovers. Definitely will make again. looking forward to trying your other recipes!
The best brisket recipe ever! I did half the amount of cayenne pepper because it was too spicy for my children, & I used Whataburger ketchup….it comes out amazing! I always make extra bbq sauce because my family loves it and we use it for pulled pork, chicken etc. This is definitely a recipe you want to keep! I’ve made it about 4 times already.
Hello Nagi and Dozer,
Can this recipe be made with chicken thighs and if so what would the cooking time be in the slow cooker on low?
Absolutely love this recipe – my boyfriend was so impressed, you couldn’t wipe the grin (or the tasty sauce) off his face = ]
Thanks for sharing!
Wonderful recipe! My family loved it. I don’t have a slow cooker, I cooked it in the oven for 5hrs. The meat fell off the bone and that fat was yummy!!
I made this in a slow cooker a few months ago and loved it! Now we have an instant pot and a brisket and want to try it again in the instant pot. How long to you set the IP for (before the release)? Thanks! Love your site. Hello to Dozer too….
Hi Suzanne, directions for pressure cooker is in the recipe notes 🙂 N x
What kind of oil before putting it in the oven? Olive oil?
Is it 1.5 hours (cook time) plus the natural release?
This is so good! I made it last night for dinner and my husband and I loved it! The fat melts in our mouth and the meat was so tender! It has the right amount of spice. I used the pressure cooker method. Your recipes are always a hit with my husband.