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? 😝
Hi
I wanted to ask where did you get the nutritional value from? I mean what website are you using?
That bbq sauce is just gross, it ruined the brisket. Thanks.
I’m so sorry you didn’t enjoy it Melusine, did you make any adjustments to the recipe?
I’ve never wrote a recipe review despite cooking online recipe’s almost daily. However I’ve wrote this review to express how beautiful this recipe is. From England, I often delight at beautifully cooked meats shown on Man Vs food etc. This recipe reminded me of such food programmes. Absolutely delightful. Thank you so much for taking the time to give us such a wonderful recipe. 10/10
You’re so welcome Ben, thank you for taking the time to leave your feedback, I really appreciate it!
Hello,
Can I make this recipe without a slow cooker?
Hi Dana, yes you can – note 2 should assist you here ☺️
This was my first time trying a beef brisket, and it turned out amazing! I used my favourite BBQ rub and adjusted the sauce based on what I had on hand (and added a little liquid smoke), but the method is what really made this recipe shine. The meat held together without falling to pieces, yet was fork tender and incredibly easy to pull apart. Loved that the slow cooker could produce such results, makes it much easier in the winter months rather than hovering over a smoker. Thanks for the great recipe!
I’m so happy you loved it Kelly!!!
Followed all of your recipe Nagi but then I added 1/2 cup bourbon. 3 heaped dessertspoons of caramalised onion relish and 1 chopped onion. Devine. . The sauce reduced beautifully and when brushed on the brisket in the oven at the end gave real flavour. Thankyou for the recipe Nagi
That sounds to die for Maxine!!
Hello, I just made this for my family today. 3lb brisket, 6.5 hours low cook in slow cooker. Cooked my gravy down at the end to make a very zesty tangy delicious homemade barbecue sauce. Btw, I’m a guy cooking for his wife and teenage boys. Gone in one serving, outstanding!! Will make this recipe again for sure.
Thanks for sharing that. I’m doing about a 4 1/2 pd brisket and was wondering on how long to slow cook.👍
Wahooo! Well done Mark!
So, my overachiever husband came home from the grocery store with a whole brisket. Nearly 11 pounds. Daunting! I have cooked both cuts, previously, and am thinking they’ll do fine, if I cut the giant chunk in half, then proceed as stated. My oven will accommodate two covered Le Creuset braisers, and I don’t want to canvas the neighborhood for a second slow cooker to borrow, so that’s the plan. I’m going to double your rub, and sauce recipes, then cook it at 300 for 30 – 45 mins per pound. (Math comes later!) Happily, I’m feeding a group of high carnivores.
Sorry for the late reply Chris – I hope this turned out!
Both pieces of meat were delicious, and the sauce was well balanced. The thinner half of brisket was nicer to slice … but, that thick, fatty end was tastier! Another keeper recipe.
Will the sauce come out okay without worceschire sauce?
Hello – I was so excited to try this recipe. I followed recipe exactly (5 1/2 lb brisket) 10 hrs in crockpot on low. Mine came out dry as a bone and the sauce is greasy. Am willing to try again because I have several people in family that love brisket. What went wrong? The brisket available in my store has very little fat. And I noticed it was simmering pretty hard in the crockpot the entire time. How much fat do your briskets have and does your crockpot simmer hard on low? Frustrated as I wanted this for Christmas! Please help!
I have made this 3 times, my sauce never thickens. Any suggestions?
This was my first time making brisket and it was fantastic following your recipe. I did add a little brown sugar to the barbecue sauce so it would be a little sweeter. I can hardly wait to try one of your other recipes. Thank you!
Great Celia!!! Can’t wait to hear what you think of some of my other recipes!
HI Nagi – I get so much pleasure when I open your emails and read your post – I instantly feel good when I look at them as my smile spreads across my face – not to mention Dozers antics – sometimes I head straight to his section to see what he’s been up to – OH, did i mention that I really do like your website :):):)
That’s so nice to hear Mandy! Thanks so much ❤️
My husband brought home an 11.75 lb. brisket. I could fold it over in crockpot or cut in half and use two crockpots. Recommendations? How long for super tender meat?
Hi Julie, I mentioned different sizes in my recipe notes – I would cook on low for 10 hours, cut in half. I hope you love it!
Brisket is not new to Australia. We have eaten it all our lives. It was super cheap to buy. It was like mutton (pickled leg of mutton, yum) stewing and chuck steak. Poor quality meat. Then, like lamb shanks, ribs etc. it became popular and expensive.
No it’s not new, it just hasn’t been readily available as it wasn’t a common cut here in Australia. I’m excited that it’s become popular and can even be found in Woolworths and Coles now!
Hi,
I made this brisket the other day on low in my slow cooker. It was awesome. I have just one question though. When I sliced it, it looked a bit dry but tasted good. The brisket I bought was quite thin with a lot of fat, so I cut off most of the fat. Would this have made a difference? I would definitely make it again. We had it with baked pots and salad.
Hi Dorothy, yes the fat is what keeps the meat moist while it slow cooks. I’m glad it was still delicious!
Hi Nagi! Your recipe looks like the best one and definitly I will make it! But please, what is the best way? Slow cooking on high, on low, pressure or in oven?
I can’t decide alone, help me please!
Slow cooking on low! Gives it time for the flavour to develop 🙂 N x
Nagi you are a wonder. I’ve made quite a few of your recipes and this one is a total keeper.
I made this for Thanksgiving dinner (instead of Turkey which nobody in our family likes much) and OMG. It’s so good. Not quite as good as smoking it but the baking/basting (broiling it) at the end and adding even more sauce made it close to perfection. (and gave me back hours to spend with the family spent inside and not out in the snow) Thanks again for another great recipe. We also made some homemade Mac and Cheese with Panko on top for the crunch and it was the perfect side. I’m so stuffed. Gonna go take a nap.
Thanks again from all of us and please keep those wonderful recipes coming.
B
Hi Nagi! I don’t have a slow cooker. So when a recipe requires a slow cooker, I usually just make it in a pot on the stovetop (same slow cooker result and it’s easy). But those recipes usually involve a lot of liquid for braising. Do you think this recipe can be cooked on a stovetop if I want the same slow cooker result? It doesn’t seem like there is a lot of liquid.
Hi Lesley! What I would do is add enough water to almost cover the brisket, the cook slowly over low heat (covered) until brisket is fork tender but still holding it’s shape so it’s sliceable (see video for visual). Then remove the lid and simmer to reduce the sauce down 🙂 I think it will be about 1.5 hours on low for the brisket that size?? Hope that helps! N x
I’m making this tomorrow but am trying to cut back on sugar and was wondering if I could substitute the bbq sauce for beer in the slow cooker. What do you think?
Hi Ana! The meat itself will be TERRIFIC as beer is a great braising liquid. But you won’t get the same sauce – is that ok?? 🙂 N x