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 just got a brisket to make this for dinner tomorrow. It’s 6 pounds. Should I just double the rub and marinade? Also, it has quite a bit of fat on the bottom. Is that fine? Can’t wait to try it!
If it’s got tons of fat I’d trim it a bit. And yes double the rub, you can probably get away with 1 batch of the sauce 🙂 N x
Is it your preference to use the slow cooker or roast in oven?
Slow Cooker all the way for this one! 🙂 N x
I did not see your reply in time for slow cooker so went with the oven for my first ever brisket. I was so please and so were ALL my guest! After researching MANY brisket recipes I decided to bake a little slower at 275, but my 5 lb brisket was still fully cooked in 4 hours. I followed the rub and sauce recipe exactly, (using only 1/2 tsp cayenne, but may increase to 1 tsp next time). BOTH were fabulous! I will be making this again VERY soon, but use the slow cooker next time. I no longer feel “afraid” of the brisket! THANK YOU! 🙂
I’m so pleased to hear that Suzanne!!! N x
This looks good! Can we use our fav store bought bbq sauce in slow cooker. Just wondering how much we would add?
I haven’t tried this with store bought, sorry!
Not a fan of ketchup for the bbq sauce. Can you use any store bought bbq sauce to cook the brisket in?
Hey, I managed to get brisket today but all I could get was the meat already cut into chunks, how long should I cook it for in the slow cooker as it’s smallwr?! Thank you xxx
6 hours should do the trick! 🙂
Hey Nagi, I’ve done this recipe a few times and it is always delicious.. just wondering how long do you think the bbq sauce would last refrigerated?? I’m hooked on that sauce too and always have leftovers .. thanks for a ripper recipe 👌🏻
Hi Keith! I think it’s best within 3 days in the fridge or otherwise freeze it for months 🙂 I just find if left for longer in the fridge the flavour starts to fade – this happens with homemade BBQ sauces 🙂 N x
For the oven recipe, I had already mixed the BBQ sauce ingredients in a bowl and spread out evenly to the roasting pan. Will that effect the brisket taste in any way?
I cooked this last week and was great, doing it again this week for hubby’s lunches 🙂
Glad you enjoyed it Regan!!! Thanks for sharing your feedback 🙂 N x
Hi!
I have a small brisket, 1.69 lb. do you think it still needs to cook 8 hrs?
I made this last night for dinner and it was amazing! Thank you!
That’s great Emy! So pleased this was enjoyed – N x
Hey, Nagi.
Im a fan of your recipes n I wanna try to make this tonight but I dont have a slow cooker n rather hate using pressure cooker so i wonder can I slow cooked this recipe on stove instead? I wonder which technique should I follow for stove cooking, the slow cooker or the oven one?
Thanks for your help.
Hi Utee! I’m afraid I haven’t tried this on the stove, I’m sorry!
the. best. brisket. ever.
🙌🏻🙌🏻
Awesome pulled burger. I’m not the cook in the house but I thought I’d give the wife a night off for a change. I bought a 1kg brisket and cooked for 6hrs. Might have been a bit too long on our slow cooker as it’s a bit faster than most. I asked the meat from the fat and it was delicious. Next time I’ll reduce the sauce before putting the meat in the oven though. I did have to drain the oil for it to reduce add it separated. Overall it was a success. Might try it on the snooker next time. Thank you
That’s terrific Lee! So pleased you enjoyed this, thanks for letting me know! N x
This was delicious and perfect. Savory, tender, slightly sweet, absolutely awesome. Best with homemade coleslaw on top on a really good grinder bun or slider bun. YUMMMMMM
Love hearing that Sarah! Thanks for letting me know! N x
This recipe is excellent. I had a six pound brisket and doubled the recipe. I did leave it in the fridge overnight with the rub on it before cooking it on high in the crock pot for about seven hours. Basting under the broiler gave it that brown crispy finish like the pics. My family raved and this will be my new go to brisket recipe. The leftovers were awesome also.
That’s terrific to hear Jennifer! Thank you for letting me know you enjoyed this – N x
I am making this tomorrow and am excited! I have. 5.5 lb brisket. I want to put in the slow cooker on high bc I don’t have all day to cook it. Will it dry it out if i cook it on high for 5hrs? How long do you suggest on high? Susan
Hi Susan – 5 hours on high is perfect, see recipe notes! 🙂
Tried this recipe for last minute meal prep. Flavours were amazing and so easy to make. One of those set and forget once you have the spices and sauces done. People thought I used a smoker lol…
I love hearing that!!!
This is the only recipe that I use for brisket. I love how detailed it is and easy to understand. The flavours are just incredible! Everyone in my family is always asking when I’m making this again! Can’t wait to try other recipes
OMG good! The spice rub is spot on perfect! And the sauce is delicious! I was skeptical about cooking my 3.5 pound brisket in the sauce at first but once I got home and the house smelled heavenly, I was happy happy. I slow cooked this on high for about 5 hours and took half the sauce out at the 4 hour mark because i used a plastic liner in my slow cooker and it was bubbling up to the lid. (had to cook on high against your recipe because of late planning, but it worked out fine). I did cook the sauce on a slow simmer for about an hour and got a gorgeous perfect bbq sauce. Thanks Nagi for another awesome recipe.
That’s great to hear Ann! Thanks for letting me know! N x
Hi, this sounds amazing!!! Will it work with corned brisket? I have one sitting in my freezer and have no idea what to do with it
Corned brisket is typically cooked with cabbage, potatoes and carrots. I cook mine in the slow cooker, add water only and season packet and then make Reuben sandwiches. Reuben consist of Rye bread, sauerkraut, Swiss cheese, 1,000 island dressing, the corned beef brisket….and grilled like a grilled cheese
This recipe was fantastic! I had no idea what to do with the brisket in our freezer and this couldn’t have been an easier or more delicious recipe. Will definitely make again!