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!
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Hi, I am planning to cook this for a lunch party of 20 kids and adults. Just wondering what adjustments should I consider for a 4kg Brisket in a slow cooker and finished on the BBQ?
Hi Dan – I’d cut it in half and cook on low for 10 hours – or until it’s super tender! N x
Is it best to cook it in the oven or on the grill after cooking it in a slow cooker? I’m making this tonight!
Hi Halie, both ways will work fine – I hope you love it! N x
Just tried this bbq beef brisket, served it with mashed potatoes, absolutely delicious. Everyone thought the same….Great🥳
Awesome ! Great amount of spice, this is by far the best thing Ive ever cooked ! Very happy I came across recipetineats.com
Delish! Made a few tweaks to suit what I had on hand and it still turned out perfect. Thanks Nagi!
I tried this recipe and it turn out really well! Husband and the family gobbled it up! Only changes to the recipe I made were that I used mustard from a squeeze bottle rather than powdered and I left out the cayenne powder.
Hi! If I was going to make this with 500 grams of brisket – would I quarter the measurements for the bbq sauce too? Can’t wait to try it!
I’d do about a third – just to be safe 🙂 N x
Thank you! Sorry one more question – how long should I leave it in the slow cooker? 6 hours? Really appreciate it!
Made this tonight as directed. It turned out great and the sauce was a hit with the whole family (including picky 6 and 7 year old’s). Used a 4 lb brisket and cooked on low for 10 hours. Was right on the edge of being too dry so I’ll dial it back to 8 or 9 hours next time. Great recipe!
Mouthwatering delicious amazing goodness! The meat and the sauce. Thank you for such a detailed recipe. I adjusted the recipe to use smocked paprika as that’s all we had and omitted the chilli. It was just perfect and my first time cooking! Thank you for helping me impress my guests
Not sure if you’ll see this comment in time but I’m cooking this today using an oven. Your recipe says 10hours cook time at the top but the instructions only add Up to about 5hours. Which should it be? Thanks!
I haven’t tasted it yet, but this didn’t work for me in my pressure cooker as included in the recipe notes. The sauce was too thick, so I kept getting the burn message. I had to move it to my slow cooker after all.
Loved this recipe! How long is the barbecue sauce good for once made? Hoping to re-use for a pulled chicken recipe.
This was my first time cooking brisket and it was beautiful. Really tasty and my hubby and 4 teenage kids loved it. We served it in homemade naans with rocket leaves, crunchy lettuce and fried mushrooms.
Success the first time!
Delicious. Was a bit wary as never had brisket but this was delicious. My good friend’s husband slaves over their Weber aaaaaaall day to make his brisket. She made this easy recipe and he was so devastated he almost cried lol. It was so much better and juicer than his. Thank you
Whoops, forgot to rate.
Nagi, love yr website. You shld know that I made this brisket for a sick work friend and she loved it. When word got round the office, others soon starting “ coughing” saying they needed brisket too. A winning recipe. Plus my husband, from Texas, adores it. And he knows bbq. 🙂
This was delicious !! Everyone totally enjoyed it…made it exactly as posted… had it in homemade slider buns with coleslaw. I will be checking out your other recipes too. Thank you so much !!
We have been looking for a BBQ based sauce recipe and a better way to cook brisket. This recipe complements this cut of meat perfectly and combined with your coleslaw is a great way to cater for a few extras. Thankyou Nagi!
Hi Nagi! Quick question for you- we have a batch of homemade bbq sauce premade – do you think that it would be okay to use that as the base of the brisket per your recipe? Or is it important that the brisket sit in the sauce before it becomes a bbq sauce? Thanks!
Hi Kacy, store-bought will be fine here 🙂 N x
Soooo good! Juicy, packed with flavour, not to mention, super easy! Did this with the coleslaw and corn casserole. Amazing! PS, had leftover BBQ sauce which is fabulous and has been dolloped on the side of so many other dishes since! Another winner, thanks Nagi