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? 😝
We’ve been having this at least once per week and it’s absolutely amazing! Love it with the cornbread muffins. So easy and delicious. Thanks again Nagi 🙂
That’s so great to hear Bec! I’m so pleased you enjoyed this, thank you for letting me know! N x
Hello Nagi When I saw brisket at my local market, I thought of your recipe straight away and the result did not disappoint! I baked it in the oven and it was spectacularly good!!! I served it with your Homemade Southern Style Baked Beans and steamed vegetables. I was a little confused with your explanations on basting and I was worried that the sauce would burn once the alfoil is removed. I ended up putting the meat on a clean tray for the last half hour, put a thick coat of sauce on top of the meat and reheated the rest of the sauce on the stove. BEAUTIFUL!
🙌🏻That’s so great to hear Marie! I’m so pleased you enjoyed this, thank you for letting me know! N x
Hi! I have a 2 pound piece of meet. I’m a nurse and work a 12 hr shift. I was wondering if i could leave it in on low for the whole 12 hours or will dry out too much??
Hi Angie – unfortunately I think that will be too long, it will make it super tender and shreddable. Though…. if shreddable is ok, then go ahead!! N x
AMAZING AND FABULOUS. Made this in the oven following your instructions. My husband made the beans… Completely Terrific Dinner . I LOVE your recipes. Thank you so much Nagi, you have made cooking such an joy, and home-cooked dinner a a wonderful event in our family. Thank you, Thank you, Thank you!!!
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Brooke! N x
Hi, quick question is the oven temp for fan forced?
Hi Trish – either is fine. I have fan forced but even if not, the same time applies (well, if using fan forced you could take it out a few minutes before 🙂 For simplicity I use the same time N x
Hi! I’m excited to try this brisket recipe out but the store near me only has 13lb brisket. I’m not sure if I can cut that so it’ll fit in my crockpot without drying out. This is my first time cooking brisket and want it to turn out great. Please help
Hi Rowan! Cutting it will be absolutely fine 🙂 Crockpots keep meat very moist when cooking and also brisket is lovely and juicy. Do it! 🙂
The brisket I got from the supermarket is marinated. Can I still use this recipe.
Yep you sure can 🙂
Hi Nagi,
Would it be ok to use your rub recipe on the brisket along with a favorite bottled bbq sauce that I have on hand? If so, would I use the entire 18 once bottle? Do you trim any of the fat off of the brisket before you slow cook it or do it after it is finished cooking? Also, if the fat is on during cooking, should it be on top or bottom in the slow cooker? Thanks for your help as this is my first attempt at a brisket, and I don’t want to mess it up.
Hi Valerie! That should be fine I think 🙂 You’re going to have a seriously flavour packed brisket!! I don’t trim the fat because most of it melts during slow cooking. The fat should be upside (ie on the top) when in the slow cooker 🙂 Hope you love this! N x
Hi Nagi – I cooked a 4.4lb brisket in my slow cooker on low for 10.5 hours and when I got home the liquid was completely black. I pulled the meat out and put it in the fridge to reheat tomorrow. I didn’t want to cut into it right away so I’m hoping the meat is still okay. Since I had to discard all of the remaining sauce how would you suggest I reheat it?
PS I’d probably microwave first then caramelise in oven 🙂
Hi Sarah – black liquid? That sounds a bit worrying! Best to reheat in the microwave because it keeps it lovely and moist, slice then serve with a sauce of choice. If you even have store bought BBQ or tomato sauce, brush it on, spray with oil then bake to get that caramelisation 🙂
Delicous! I made this last night and I was so impressed with myself. 🙂 My husband thought it was delicious too!
Wow, just wow. My wife said this brisket was better than the brisket we had last week at an award winning barb-b-que joint. Thank you Nagi, you never disappoint.
John C.
That’s terrific John! I’m so glad you enjoyed this one – thanks for letting me know! N x
This came out fantastic. Thanks so much for sharing.
That’s terrific Jay! I’m so glad you enjoyed this one – thanks for letting me know! N x
Made this today! Excellent! Also made it with the creamy sweet corn casserole. Yummy!
That’s terrific to hear Lex! So glad you enjoyed this! N x
Hi, I’m going to try your brisket tonight – my cut is about 750g, would you recommend any adjustments to the oven cooking times? Thanks!
Please see note 2b! 🙂
Hi I’m from Houston Texas we have brisket all the time here at supermarket but it’s so expensive it’s very very popular so enjoy why you can but I am going to try your recipe sounds delicious thanks for sharing
Wow this was amazing. I had a 800gm piece from Aldi and cooked in the oven exactly as specified. It was so good. Had it on homemade brioche buns with coleslaw, pickles and the bbq sauce.
So glad you enjoyed this Leah! Thank you for letting me know. 🙂 Have a great weekend! N x
Excellent recipe! We would tweak by lessening the vinegar and increasing sugar, as a preferred taste. Meat was so tender!
O M G
I just finished the leftovers of this for lunch. Sooooo good! Despite a couple of problems unrelated to your recipe, this was still fabulous. My “multi cooker” had a meltdown and ended up completely charring the outside of the meat, while turning the sauce into jam/jelly! I actually think the unit overheated, good thing for warranties.
But even with my cooker issue – these flavours were still amazing! Even better the next day.
Hi, I got the beef brisket from Aldi. Only 0.8 kg. But quite a tick piece. I put the rub on for 2-3 hours. Then cook in pressure cooker for about 50 minutes. Then put on small oven ..look great..taste amazing
But I have a lot of BBQ sauce left after shimmer it ..🙂
I’m glad you enjoyed this Katie! Thank you for letting me know 🙂 N x
Extremely informative recipe, thank you! Ive put the rub on my brisket from aldi and whacked it in the fridge ready for 9am in the slow cooker. Excited already!
Hope you loved it Ned!
Turned out amazing! Loved it. Currently bottling the leftover sauce