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? 😝
I am going to make this this weekend for my husband. I wanted to comment on Sharrona’s question 7/4 regarding putting the rub on prior to freezing, I make pork bbq A lot and almost always put toe the rub on prior to freezing and it is amazing, thanks for the recipe!
Hi Tracy-Ann, you sure could!!
Made this today. Had a 3 lb brisket and cooked it on low for about 7-8 hours (I think my slow cooker is hotter than most). Put it in the oven briefly, basted with the sauce, and put back in. Man, it was delicious! Added a bit more spice to the sauce, and just loved it. Tender, and oh, so flavorful!
I’m so glad you loved it Stacy, sounds like you nailed it!
Slow cooked a 1.3 kg piece for 9 hrs on low and it turned out so tender and delicious. Just adjusted the ingredient quantities slightly as the beef was under 1.5 kg. Served it up with coleslaw, baked spuds with sour cream and bread rolls for sliders. This recipe is a keeper!
Sounds perfect Ruth!!
Hi Nagi! Can I use Instantpot here? Do i need to use pressure or the slow cook ? Thankyou
Hi Jo – you can use an instant pot – directions are in the recipe notes, it’s the same as a pressure cooker – N x
Hi Nagi,
I just cooked my very first brisket, using your recipe. It was only a 2 pound brisket and I cooked it in the slow cooker for 8 hours, then cooked it in the oven as per your instructions, basting it with the sauce. I have to say it turned out a little dry, which surprised me, since most of the comments were so positive. I am wondering if I did something wrong? The meat did have a layer of fat which I left on and had it facing up in the crock pot. The meat was fork tender, just not moist and juicy. Did I do something wrong? Thanks!!
Hi Arpi, sorry it was a little dry for you! How long was it in the oven for? – N x
Hi Nagi,
Thanks for replying! I did what the recipe said … drizzled with oil and baked for 15 minutes, basted with the sauce and 5 minutes, basted again and 5 minutes. Was that what made it dry do you think?
Thanks, Arpi
Hi, Nagi, I am cooking this recipe for a third time. I have a well over 4 pound brisket. I started it at 9am on low in the slow cooker. I’d like to feed our guests shortly after 7 pm. Is it ok to put it on high for the last 2 hours to ensure it is cooked through or will I sacrifice tenderness?
Hi Andrea, how much does it weigh? I have notes on using a slow cooker on high – N x
Hi, Nagi, your response ended up in my spam folder so I’m just seeing it now. Thx for taking the time.
Mostly, I kept it on low and did 40 min on high. Not sure that was needed in the end.
Yes, I saw the notes in the recipe about cooking on ‘high’ temp. I put the brisket on low at 9 am, and was looking for some advice on boosting the heat for a portion of the cooking time.
All went well. My company found the brisket to be delicious. I once cooked this recipe on high and find the low setting preferable.
Andrea
Thank you very much.
Was short on time so I put it on Hi for 4h and finished with 2h on Lo.
Delicious !!!
Kids and wife asked for more.
Can’t wait to cook this again…
I just made this tonight for the first time. My brisket turned out a little dry. The moist parts were the ones that were in the most sauce in the slow cooker or the outer edge. Should I be constantly spreading the sauce over the brisket when it’s in the slow cooker? Or cook it for less time? Or maybe I cute it wrong? I did a 1.5kg in the slow cooker for 8 hours and then in the BBQ for the caramalisation part.
Hi Mel, sounds like it needed to cook slightly longer to break down slightly more – was it tender in the centre? – N x
It was more tender on the outside but maybe I will try to cook it longer next time. Thanks for your reply 🙂
I love your recipes they never disappoint! This looks
a m a z i n g can’t wait to make it! Just wondering how much bbq to use if I am using my own bbq sauce?
Hi Mary, you can just adjust to your taste!
I went to my local supermarkets but none have brisket must be special ordered. I saw your note on the best substitute. Would the cook time be there same for rolled chuck/pot roast? Thanks!!
I have been cooking donna hays brisket for the last year then i thought i would try another recipe. wow! you never disappoint. it had so much flavour. slightly too spicy for me but my husband and my don said its the best by far thanks again
Woah that’s great Linda!
made this tonight and the family loved it Thank you
Winner! Awesome Julia – N x
Hello, I am trying this for the 1st time, I have just realised I have used soy sauce instead of Worcestershire sauce!! Will this matter?
Hi Sarah, it may affect the saltiness of it – you could just add a little more sugar and vinegar to combat it – N x
How could I make the bbq sauce without the brisket? My husband wants to smoke the brisket but I have made this recipe before and I love the sauce so I wanted to do that on the side!
Hi Sarah, just make the BBQ sauce on the side and add 1/2 cup of low salt beef stock – then reduce on the stove as per the recipe – N x
How long will it take to brown on the bbq? I’m a rookie when it comes to bbqing so I need to have some sort of time length so I can keep an eye on it
Hi Ashley, are you browning it then transferring to a slow cooker?
Nagi this is an absolute winner as usual. You are my go to when I’m looking for something special for guests and this one did the job.
Perfect Gord, I’m so glad you loved it!
Nagi this looks incredible! Perfect for feeding the crowd at my partners birthday this month, I am thinking of buying a big piece of beef and freezing it this week, would you recommend that I dry rub it before freezing or leave it and rub it down when its thawed out to go in the pot? Thanks!
Hi Sharrona, I’d dry rub it after it has been thawed – N x
Ah perfect thank you!
I had great success with this recipe, thank you Nagi. You are so generous sharing your recipes, thank you.
You’re so welcome Maryellen!!
Just made this for the first time and my husband said it was the best BBQ he has eaten since we visited south-west USA. As a coeliac, the only ingredient I had to leave out was the Worcestershire sauce (because of the barley malt) – but the depth of flavour was amazing regardless
Woah that’s awesome to hear Andrea!
It was absolutely amazing!
I’ve made this several times and everyone ooohs n awwwws over it! The dry rub and bbq sauce is fantastic! I used my slow cooker and then shredded it after fork tender (low for 10ish hours) and combined with reduced down bbq sauce as recipe states. Really really awesome recipe! I’ll never use store bought bbq sauce again! Thanks for sharing!
Wahoo! I’m so glad it’s a hit!