Slow Cooker Beef Brisket (Print Version)

Slow-cooked beef brisket coated in smoky, tangy BBQ sauce, perfect for hearty dinners.

# What You'll Need:

→ Beef

01 - 3 to 4 lbs beef brisket, trimmed

→ Spice Rub

02 - 2 tsp smoked paprika
03 - 2 tsp garlic powder
04 - 2 tsp onion powder
05 - 1 tsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp black pepper
08 - 2 tsp kosher salt
09 - 2 tbsp brown sugar

→ BBQ Sauce

10 - 1 cup ketchup
11 - 1/3 cup apple cider vinegar
12 - 1/3 cup brown sugar
13 - 2 tbsp Worcestershire sauce
14 - 2 tbsp Dijon mustard
15 - 1 tbsp molasses (optional)
16 - 1/2 tsp liquid smoke (optional)
17 - 1/2 cup beef broth or water
18 - 1 tsp garlic powder
19 - 1 tsp onion powder
20 - 1/2 tsp black pepper
21 - 1/2 tsp salt

# How to Cook:

01 - Combine smoked paprika, garlic powder, onion powder, chili powder, ground cumin, black pepper, kosher salt, and brown sugar in a small bowl and mix thoroughly.
02 - Pat the brisket dry with paper towels and apply the spice rub evenly over all surfaces.
03 - Whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, molasses (if using), liquid smoke (if using), beef broth or water, garlic powder, onion powder, black pepper, and salt until smooth.
04 - Place the brisket in the slow cooker fat side up, pour the BBQ sauce evenly over the meat ensuring thorough coverage.
05 - Cover the slow cooker and cook on LOW setting for 8 hours or until the brisket is very tender.
06 - Remove brisket from the cooker and allow it to rest for 10 minutes to redistribute juices.
07 - Slice or shred the brisket against the grain for optimal tenderness.
08 - Skim excess fat from remaining sauce in slow cooker and serve brisket topped with sauce.

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day.
  • The spice rub creates a deep, smoky crust that soaks up every bit of tangy BBQ sauce.
  • Leftovers taste even better the next day, tucked into tacos or piled on toast.
02 -
  • Always slice against the grain or the meat will be chewy no matter how long you cooked it.
  • Don't lift the lid during cooking, every peek adds 20 minutes and lets out all that precious steam.
  • If your brisket is smaller than 3 pounds, check it around 6 hours to avoid overcooking.
03 -
  • Let the brisket come to room temperature for 30 minutes before rubbing it with spices, it helps the seasoning stick better.
  • Save the leftover sauce and freeze it in an ice cube tray, you'll have perfect portions ready for brushing on grilled chicken or pork chops.
  • If the sauce seems too thin at the end, pour it into a small pot and simmer for 10 minutes until it reduces to your liking.

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