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? 😝
Amazing, my husband was drooling. He was going to buy a smoker to cook brisket but after having it cooked like this he’s not going to. A hit in our house!
YES! Love hearing this Natalie ❤️
This was truly incredible. The flavour of the meat with the bbq sauce – wowser!!! A true hit in our house. Served up with your cornbread (another hit), beans, coleslaw and your mac n cheese (I don’t think I got this one right, but that’s ok).
Honestly one of my faves of your recipes and lordy knows I’ve made alot. Even though I did 2kg there weren’t many leftovers. We made piggies of ourselves and it was soooo good!
YUM Sounds like you nailed it Lisa (and the sides too!!!) N x
Wow! Just made this! I used a small 1.5lb brisket (there’s only 2 of us). Cooked on low in the crock pot for 8 hours and followed all the tips for the oven and basting. I hate changing recipes but had to omit a couple items since my husband despised them. I omitted the cumin and Worcester. Didn’t substitute anything for them. I also didn’t have the ACV, so I used regular white vinegar. It turned out amazing!!! I don’t do Spicy (my tastebuds love it, my mouth does not! Lol). However, I used the recommended amount of Cayenne and it has the perfect kick! I love it! Mine came out shredded, but that’s how I wanted it. If I wanted to slice it I would have only cooked for 6 hours on low. I also used smoked paprika to add a little Smokey taste to it! Yum!!! I can’t imagine how this would have been on my grill! Next time! I will make this again! Thank you for the recipe!
WOOT! That’s great to hear Gina, thanks so much for letting me know you loved it! N X
This recipe is excellent! I followed the recipe as is and it came out perfect! I am amazed that this wasn’t from an expensive bbq restaurant. Thank you for sharing I will make again and again
Made this recipe tonight in the oven ! Soooo good !
How long did you put it in the oven and at what temperature? Thanks!
I’m so glad you enjoyed it Yasmine! N x
My brisket has a thick layer of fat on one side. Should I trim some of that off?
I personally leave the fat part (called fat cap) on my brisket when I cook brisket. Place the fat side down in the crock pot while cooking so it stays nice and juicy. Then when you pull the brisket out, the fat cap trims off super super easy.
The first time I made this I think my husband was just about ready to kiss my feet. After it requesting it two weeks in a row since then, I have now made it for him again. Absolutely delicious, nothing needs to be changed. This is my new go-to brisket recipe. Thanks Nagi!
Wahoo – that’s so good to hear! N x
We’ve used this recipe twice now (in the oven) and absolutely love it! It was a big hit for Mother’s Day. Thank you!
That’s great to hear Gin! N x
Oh my gosh Nagi this is amazing!!! So so good! Only put half a tsp cayenne though. Just enough for a kick. And enough BBQ sauce for our beefburgers tomorrow. There’s just the 3 of us. 😋😋😋😋😋😋
Nice Alison!!! N x
Making this as we speak! Is the oven temp at the end, fan forced or conventional?
Hi Jack, same for both 🙂 N x
Hi Nagi, I can’t source mustard powder here in Shanghai. Could I use Dijon mustard instead? Many thanks
Sure can Kate! Or just leave it out 🙂 N x
I cooked this today 5 out 5. I just replaced ketchup with tomato paste for thicker sauce results were outstanding restaurant grade.
If using tomato paste instead of ketchup, how much should I use? We made it with ketchup last time and want to try to paste instead.
Thanks
Wahoo, sounds like you nailed it Ali! N x
Question please. Does the rub really have to have mustard powder???
Hi Alison, mustard powder is a traditional ingredient in rubs – you can leave it out if you prefer though. N x
Hi Nagi
I made your amazing brisket it was delicious but after 10 hours I had a very different look when cutting as mine shredded it didn’t hold itself and it was 2.5kg but very delicious all the same my son said one one His favs of all time but was definitely shreddable and not sliceable and I cooked it n low and had the rub on for 18 hours, it was yum just would like to know what you think I’ve done wrong but was sooooo yum thank you for sharing your amazing recipes
Hi Caron, sorry you had issues here – sounds like it’s just cooked slightly too long that it’s gone to the shreddable stage. Was it a thin piece bu any chance? N X
Please don’t apologize it was Amazing so so good I was in no way complaining just saying it was a different texture but so so good and yes was perhaps a little thinner but I got it from the butcher and he trimmed it for me. Love your recipes thank you
I had never made a brisket at home and I made this recipe tonight. My family loved it! Thank you.
That’s great to hear Falcon! N x
Hello….Is it ok to keep rubbed brisket in refrigerator overnight? Many thanks!
Sure is – up to 24 hours as per the recipe Kathy 🙂 N x
This brisket was sooo tender, love the sauce. Can’t believe it came from my oven and not the best bbq restaurant
I’m so glad you loved it Kathy!!! N x
Thank you for the recipe. Very easy to follow. Few more hours and it will be done. How long should the brisket rest for? (Mine is 2.9lb)
Hi Kris, no need to rest here – the meat is slow cooked 🙂 N x
I have a 6.38 lb beef brisket. How long should I slow cook it? Should I double the rub and bbq sauce recipes since it is twice as large?
Making this as we speak! Is the oven temp at the end fan forced or conventional?
Hi Theresa, I talk about the size and cook time in the recipe notes – I would cook for at least 10 hours (just check, you want the meat to be just tender, yet sliceable). You can adjust the serving size and the size of brisket & all remaining ingredients will adjust for you 🙂 N x
Hello.
I have a brisket that weighs just under 1.8 pounds.
How long should I cook it in the slow cooker for?
I have made this recipe 3 or 4 times and it is always a hit! I use less cayenne than the recipe calls for because it gets too spicy for me. I also add a couple tablespoons of honey to the bbq sauce while it simmers and it adds amazing sweet flavor! I use the leftover bbq sauce to marinate sirloin steaks and make shish kabobs which is so good too!
Hi Eddie, different weights are listed in the recipe notes – N x