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 Nagi, I absolutely loved the flavours of this recipe and want to make it again on Saturday, however, I was a bit disappointed that the meat turned out dry. Because it was dry I didn’t bast and put in the oven. Is it meant to be moist? Could it have been the quality of meat? It was a 2kg brisket from Aldi and I cooked it in the slow cooker for 10 hours. Did I over cook it? Thanks x
I used the Aldi brisket too, and was more like jerky than soft tender meat. Cooked for 8 hours on low for a 1kg piece.. I am trying the recipe again though and not basting in the oven. Maybe a quick grill/broil but that will be it.
Dry? That’s terrible Kelly! Brisket should not be dry! With a slow cooker brisket should not dry out unless you massively overcook it. Is there any chance your slow cooker was on high instead of low as called for in the recipe? 🙂
Recipe note 2a, Slow Cooker on High. Your reply, about brisket being dry, says slow cooker on low. This is confusing me. Would love to make this soon for a family gathering. Signed the scaredy cat.🙂
I don’t think so. I am trying it again but in the oven this time and I’ve purchased the meat from the butcher. I will let you know how I go. Thanks so much for the recipe.
Mine was a little dry too, I think it was the basting in the oven that dried it out. Will be leaving that out next time I think. But was definitely a winner!
Hi! I am new to making brisket and I’m using your recipe. It is currently in the slow cooker. It had a thick layer of fat on the bottom And I didn’t trim it. It is in the slow cooker with the fat side up. Do I leave that on or should I trim that off? Also if I leave it on, when I put it in the oven should the fat side be up or down? Thank you!
Hi Christina! Sorry I’m late with the reply 🙂 Fat side on the top when it goes in the oven, I like to leave it on because as the fat melts it bastes the meat!
I made this for dinner last night and it was sensational. My husband, mother in law, 3 year old and 1 year old loved it. Nagi this is the third recipe of yours I have tried and every one has been a hit. I am addicted to your blog now, it is by far the best food blog I have read. Thank you, thank you, thank you!
Glad you enjoyed it Rita, thanks for letting me know – and for the lovely compliment! N x
Hello how would I go about making this if I want to use my own bbq sauce ?? Do I put 1 bottle in ??
It was still a bit tough after 1h 15min the pressure cooker. i only had 1kg piece.
should i have cooked it for less time or longer?
Sensational. Thank you so much, this is the best comfort meal.. lying down now.
BA HA HA! That could be ME talking!!
Can I cook this whole in my slow cooker, or should I cut it in half. It’s 4 lbs
I bought pre sliced brisket. Do I have to alter this recipe/cooking time?
Definitely, but I need to know how thick the slices are 🙂 N x
You can also buy Brisket at ALDI, $9.50 kg.. Thanks for the Recipe Nagi, I was surprised that I had everything I needed to cook this in the Pantry. It is going to be great after Rugby training tonight..
I saw it the other day! Bargain!! 🙂 N x
Hi Nagi! Just a line to let you know Coles are selling a brisket now – under a brand called Drover’s something or other. I’m going to try this recipe tomorrow. Fingers crossed!
The coles brisket is marinated. Woolies does a nice size plain one with a layer of fat on top. I follow this recipe and then put it 5 minutes under the grill before shredding. My kids fight over the fatty bits and I can put some aside for the next days lunches. This would be up there on my favourite foods list.
This was absolutely divine!! The whole family destroyed it, as well as half of the corn casserole, which was ALSO awesome! Nagi – you’re a wonder, truly! I have tried so many of your recipes, and they are always, always beautiful. Thank you SO much for doing what you love and are brilliant at! I hope poor Dozer is doing OK with his ACL op, and is back running along the beach soon xxx
Thanks for the lovely message Sue! So glad you enjoyed this 🙂 Dozer is all good! Home now, snoozing at my feet! N xx
I cooked this yesterday and pretty much followed the recipe – it is awesome. Highly recommend.
Wonderful! So glad you enjoyed this Chris, thanks for letting me know! N x
Nagi, this is my go to recipe for brisket. Have made brisket several times and swear by your recipe. Thank you so much!
Wonderful to hear Natalie! Thank you for letting me know you enjoyed this – N x
Hi Nagi, I made this once before and cooked for 10 hrs on low but I found it to be still quite tough in the middle of the cut. Am I able to cook longer providing I keep the meat moist?
Hi Kyle! Gosh that’s the first I heard that 🙂 How thick is the brisket? And absolutely yes you can cook for longer, try an extra 2 hours! N x
Nagi this is the best recipe for Brisket! It has been a crowd pleaserrrrr! Got one in the crock pot right now….😋. Thank you!
So great to hear Susan!! Thanks for letting me know you enjoyed this – N x
Hi – thanks for this recipe. Should my instant pot slow cooker be set to “Less” or “Normal” for the 8-10 hours of cooking? Thanks!
Normal! 🙂 N xx
Any suggestions for slow cooking a 5.5 pound brisket in a Lodge cast iron Dutch oven at 225 Degrees in terms of cook time in oven? Also is it o.k. to brown the brisket 1st for a few minutes on each side and then place into Dutch Oven for slow cooking?
Thanks.
A quick note to say thank you, Nagi for this great recipe. I’ve never before made brisket and chose your recipe to entertain guests. It was a big hit, and I hardly had any left to treat myself. Very delish, and I’ll use it again. Thank you!
You’re so welcome t! Glad to hear you enjoyed it. N xx
It’s not done yet but the sauce seems very spicy. My first time making this did i do something wrong?
Hi Robert! Spiciness is tempered with slow cooking 🙂 Wait unit it’s finished! N x
Hi Nagi – what brand is your slow cooker?
Hi Alex! I use one called a Breville Slow-Fast cooker which is a slow cooker and pressure cooker in one, it also has a sauté setting. It’s basically the Australian equivalent of the Instant Pot! 🙂 N x
Love Dozer and RECIPES too.
😘 N xx