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? 😝
Cooked a 3 kg piece of brisket for a birthday lunch. Great success and 4 people left with a link to the recipe on your website. Thanks!
Sounds like you nailed it Cathy!
Been wanting to try this for a while and finally got a chance tonight. It did not disappoint. My brisket was small ( only about 750g) so I just halved the ingredients. Used my instant pot slow cooker function on high for only about 3 hours and it was perfect.i could pull the meat off with my fingers. Then took out the brisket to roast while I reduced the remaining bbq said still in the instant pot using sauté function. Everything came out easy peasy and perfect. Just wondering…can I freeze the bbq sauce for later? How about the cooked brisket? I’m thinking of making a larger brisket next time and freezing leftovers to be used as sandwiches for lunch when needed. Thanks again for another fantastic recipe. Still waiting for you to finally put out a cookbook!
I’m so glad you loved it Taz, that’s awesome to hear!!
After your brilliant pork belly recipe (thanks again, by the way!!!), I thought I’d give your brisket a go. I pride myself on making good brisket, but thought I’d have a change, and damn, this recipe is awesome! Thanks!
Wahoo, I’m so glad you loved it Tim!
This is by far the BEST BBQ recipe I’ve found – works just as well for an amazing pulled pork, too.
Woot what a compliment, thanks so much Rebecca!
Can’t wait to make this! My son really enjoys a sweet barbecue sauce, is this sweet or should I double the sugar maybe?
Hi Noelle, make it as per the recipe and then you can taste and add more sugar if you prefer – N x
I just put my Brisket in the slow cooker, I cant wait
Enjoy Neill!
You have excellent recipes. I’m always following your website. I’m trying. Thank you.
Thanks so much fo the great feedback!
Thanks for this great recipe. The family were blown away. Suits my Slow /Fast cooker which has pressure Cook , Slow cook and saute. So I was able to leave the sauce in the pot and cook it down.
Thats great to hear Paul!
I meant to say in my comment. The back or navel part of the brisket is the best. It’s nearer the ribs and less fat and connective tissue.
This is amazing. The sauce you end up with is to die for. We eat it every few weeks. Can’t get enough of it. Going to try some more of your recipes now.
That’s great to hear Leah!
Awesome recipe! Everyone raved. My only issue was getting the sauce to thicken—it took longer than I expected. Also, I subbed the mustard for decaf coffee grinds.
A total winner!
I would like to make this in my Dutch oven because that’s my favorite way to cook meat. Would you advise letting it simmer on the stovetop or putting it in the oven if using a Dutch oven?
Hi Emily – directions for using the oven are in the recipe, perfect for doing in your dutch oven!
Thanks! I’m still learning how my Dutch oven works, so I’m never sure if I can just treat it like a roasting pan.
I grew up in Austin and live in Singapore – I never thought I would eat brisket this good over here. OMG. THE BEST. We are making it again in a week. I have recommended this recipe to everyone!
Thanks so much for the great feedback Vicky, I’m so glad you loved it ❤️
Totally delicious!! Thank you so much. I used a 1kg piece of supermarket brisket (gourmet supermarket, but still) and followed your recipe. Best brisket I’ve ever made. I’d happily eat the lot myself!! Brilliant!
Perfect Elosa!
Absolutely delicious!!! best and easiest bbq sauce and brisket recipe ever!
WOOT! I’m so glad you loved it Danielle!
amazing brisket – we buy ours at Costco ($9 Canadian per kilo) .. wanted to know if any way to make it a bit more moist? came out a bit dry – thanks!
Hi Alex, was it quite lean? What size piece did you use? – N x
Like Alex, we bought Costco brisket and have been trying to cook on the smoker, but it also turns out dry. Once this is finished we will buy better cuts. Meanwhile, any suggestions on how to make it less dry?
thanks – it was a bit dry (but delicious) – used about 2kg – 8 hours in the slow cooker
Hey Alex, I didn’t try this method with the Costco brisket, but researched smoked and stall. So I bbqed/ smoked at 225 for 4 hours until 150 and then wrapped tightly with a little liquid until 200-203. Turned out beautifully
This looks Amazing and I CANNOT wait to try it…when I can find brisket. ☹️
Would a washed off brined silverside have roughly the same outcome? See how desperate I am to try this!? 🙂
Hi! Unfortunately no it wont be the same!
This was the most amazing brisket I have ever had!! Thank you so much!
I’m making this tomorrow and I’m really excited! I don’t have a bbq though, in order to get that slightly charred taste, would you recommend putting in a few drops of liquid smoke? Or does that not have the best result?
Hi Kat, you can cheat with a bit of liquid smoke – that will taste great!
Fabulous recipe. Makes the best sandwich filling. Smells great when cooking. Hardest part was finding brisket as the big supermarkets don’t seem to stock.
Delicious! First time making beef brisket and I’m so grateful for finding this recipe!