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? 😝
Thank you – this came out really well!
That’s terrific to hear Cheryl!! So pleased you enjoyed this – N x
Hi Nagi, this looks yummylicious! Are the temperatures using the oven method based on standard or fan-forced oven? Thanks!
This is a winner recipe. My Executive chef, Dalloas Orr introduce this brisket ideas to me and thats all that rocks.
Sorry for the wrong spelling- Chef Dallas Orr
Thank you
You’re so welcome! N x
Sensational!!! 10 out of 10 served it with jalapeno and corn bread and some greens was the best brisket I’ve ever had will definitely be cooking it again. Thank you!!
That’s so great to hear John! Thank you for taking the time to let me know! N x
Don’t even have to slice it to testify this recipe makes brisket fuego fuego!!!!!! Gracias.
🙌🏻
I am feeding a crowd of 30 people with a 6kg piece. would you suggest just 3x the rub and sauce mix. also if oven cooking in the same pot adding 6 cups of water for the larger piece of meat. thanks
Hi George! Scale the recipe by using the slider on Servings (click / hover on the orange “8” and slide). Yes if you have a giant pan that fits all of them then use the water per the scaled up recipe!
Thank you! I had 20 people for dinner tonight and this was perfect. I’m a good cook. I love cooking. I work in the food industry and I have a family who are very appreciative and try everything I make but this got the best reviews of almost anything I’ve ever made. My husband declared it the best meat he’s eaten in his life! Your instructions were perfect. I had 3 pieces of brisket and both the slow cooker and oven going on 140 c but found the oven gave it the best texture and softness so they all started off in the slow cooker then I moved each piece to the oven for 2 hours. Was melt in your mouth!! Thanks for providing such a great recipe with extraordinary instructions.
WOW what a high praise! I’m so pleased everyone enjoyed it so much! N xx
If I put this on to cook through the night, can I leave it sat in the slow cooker (switched off) for the morning before prepping it for lunch?
I cooked it once and tomorrow I’ll do it again but I have a question: I’ll cook it in Pressure cooker. What kind of liquid I should put it ? Water ?
Hey Nagi!
I made this today (as hot as it was/is) with cornbread casserole and the dressing from your coleslaw recipe (I had a packet of kaleslaw But added fresh apple into it). Just ate it and my husband who I ALWAYS have tto prompt for feedback said after the first mouthful that it was amazing, the whole combination was amazing and it is one of the best meals he has had in a long time!
I wish I could have posted a picture of it!
I wasn’t sure if people know this but therr is an American brisket and an Australian brisket. American has more of a chunk of meat to it, whereas the Australian brisket is more flat. I cooked with the Australian and it was still super good.
Thanks Nagi! Your recipes are always amazing!
Hi Chantelle, I’m so pleased to hear you enjoyed this! Interesting what you say about brisket, when I go to my butcher they give me the option to get the thick end or thin end of brisket – I always choose the thick end! The thin end is what makes it into Woolies etc, I find. 🙂 Tag me on Instagram, I’d love to see it!!! N xx
Thank you so much. Made two crockpots full and it was the best dish of 27 entrees – WINNER! 10-10-10
Hi Nagi
Did you trim fat before cooking using crock pot?
no need to trim fat, it crisps up in the final minutes in the oven
Hi Susan, I didn’t but if there’s a really thick layer on the beef then I would 🙂
I made this today. 3# cooked on high in slow cooker and seared on grill at the end. 🙌 💯
That’s so great to hear Danny! Thanks for letting me know – N x ❤️
Is this cooked from frozen or thawed brisket?
Thawed 🙂 Always thaw meat before cooking unless a recipe specifically says that you can use frozen!
Hi Nagi, this looks great. want to try for Christmas day, but curious about making the day before to avoid the hustle/bustle on Christmas day. I’ve seen other brisket slow cooker recipes where they suggest slow cooking and then refrigerating overnight and reheating the next day. Do you have thoughts on how that would work with this recipe? Refrigerate before browning or after? how long to reheat? Thanks so much.
We need to feed a crowd of 20, can we make the brisket all at once or two batches? Also, what size would you suggest to buy?
Hi LaVonne! I would buy a 5kg/10lb one, just to be safe, then cut in half and stack them and cook in one go. Scale the recipe by using the slider (click on the servings then the slider will appear). N x
Hi Nagi. I cooked this brisket recipe last weekend and it was fantastic. I used the oven cooking method but did have a larger brisket than you had stated so doubled the rub quantity but used your recipe for the sauce (which is delicious). We served with a brioche bun but found it too dense so I think (given the meat is quite dense) that a normal floury bap is lighter and better. We also served with coleslaw which added to it. It is a fantastic menu.
I do have a question. We served this for 8 on Sunday and there was probably enough with a large brisket for 15-16. However I am entertaining 30+ over Christmas and want to repeat this. Have you tried this and been able to find a large enough brisket or is the only option to do 2 briskets? We’ve done pulled pork many times and wanted to find something different (hence your recipe) but any ideas very welcome. Thank you.
So pleased you enjoyed this Richard! My butcher sells whole brisket which is about 5kg / 10 lb (I’m guessing). So you can definitely get big pieces, the questions is fitting in your slow cooker. I would cook them at the same time in a large oval slow cooker, stacked on top of each other. I would swap them over halfway, just to ensure even cooking. Hope that helps! N x
Hi Nagi. Yes I have managed to buy a 6kg brisket. Thanks for your help again.
Tried this recipe today and it was awesome!
That’s so great to hear Darcie! Thank you for letting me know you enjoyed this – N x ❤️
Hello! Cant wait to try this recipe! l accidentally bought a corned beef brisket at the store- any idea if that will work??
Hi Laura! Hmm, let me think – well, it will be saltier so reduce the salt in the rub to 1/4 tsp. Then follow recipe. When you make the sauce, add more salt if you need, but I doubt it because you’ll get saltiness from the corned beef drippings. Hope you love it!!!
I’m curious about this also as I made the same mistake.
can i use a pressure cooker ??
Yep you sure can, directions in the notes!