Discover the ultimate brisket in slow cooker recipe that delivers incredibly tender, fall-apart results every time. This effortless preparation method ensures your beef is packed with flavor, complemented by a rich, smoky homemade BBQ sauce. It is perfect for stress-free family meals or impressive gatherings, simplifying a notoriously tricky cut of meat.
Table of Contents
Why You’ll Love This Slow Cooker Brisket
- Achieve melt-in-your-mouth, fall-apart tender results effortlessly.
- Infuse deep, smoky BBQ flavor into your brisket with minimal fuss.
- Enjoy hands-off cooking, freeing up your time for busy days.
- This versatile dish is perfect for slicing for a meal or shredding for sandwiches.
- Impress your guests with an incredible homemade sauce that truly beats store-bought.
- Creating a delicious brisket in slow cooker has never been easier for beginners.
Slow cooking allows the meat to break down, absorbing rich flavors and becoming tender in a way that fast cooking simply can’t replicate, as highlighted by Nevermore Lane in their article on slow cooking vs. fast cooking.
Ingredients
Making a flavorful brisket in slow cooker starts with quality ingredients. Here’s what you’ll need for both the beef and our incredible homemade BBQ sauce.
- 1.5 – 2 kg / 3 – 4 lb beef brisket (flat or point cut)
- 1 tbsp olive oil (or a neutral oil like vegetable, canola)
For the 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
For the 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
Notes & Substitutions
- Brisket: Choose a well-marbled piece for the best flavor and juiciness.
- Oil: Any neutral cooking oil like canola or vegetable oil works well.
- Spices: Adjust the heat of the rub and sauce by increasing or decreasing the cayenne pepper.
- Sugar: For the sauce, honey or maple syrup can be used as alternatives to brown sugar.
- Ketchup: Use your preferred brand, as it forms the base of the delicious sauce.
Equipment
You don’t need much specialized gear to make this fantastic brisket in slow cooker. These simple tools will help you achieve perfect results every time.
- Large slow cooker (6-8 quart capacity is ideal)
- Measuring cups and spoons
- Small bowl for mixing the spice rub
- Saucepan for reducing the BBQ sauce
- Baking sheet for oven finishing
- Two forks for testing tenderness
Instructions
Creating a mouthwatering brisket in slow cooker is simpler than you think. Follow these easy steps for a tender, flavorful meal.
First, mix all the rub ingredients together in a small bowl. Generously coat your beef brisket with this spice mixture, ensuring every surface is covered. If you have time, let it sit in the fridge for 30 minutes to 24 hours to deepen the flavors, but it’s not strictly necessary.
Next, combine all the BBQ sauce ingredients directly in your slow cooker. Stir them well until fully mixed. Carefully place the rubbed brisket into the slow cooker, nestling it into the sauce. Don’t worry if it’s a tight fit; it will soften as it cooks.
Cover your slow cooker and cook the brisket on the LOW setting for 8 hours for a 1.5 kg / 3 lb brisket, or up to 10 hours for a 2 kg / 4 lb brisket. The goal is for the meat to become incredibly fork-tender, easily pulling apart.
Once cooked, carefully remove the brisket from the slow cooker and place it on a clean tray. Keep it warm while you prepare the sauce. Pour all the cooking liquid from the slow cooker into a saucepan. Bring this liquid to a simmer over medium-high heat and reduce it until it thickens to a syrupy consistency. Remember, it will thicken further as it cools.
Meanwhile, drizzle the cooked brisket with a little olive oil. Roast it in a preheated 200°C/390°F oven for about 15 minutes, until lovely brown spots begin to appear on the surface. Remove the brisket from the oven, baste it generously with some of the thickened BBQ sauce, then return it to the oven for another 5 minutes. Take it out again, baste once more, and roast for a final 5 to 10 minutes until it develops a beautiful caramelized crust. This finishing step makes a huge difference to the flavor and texture of your slow-cooked brisket.
Finally, slice your tender brisket in slow cooker thinly against the grain. Serve it immediately with the reserved, thickened homemade BBQ sauce on the side. This dish is excellent as a stand-alone meal with your favorite sides or piled high onto rolls for amazing sliders.
Optional: Pressure Cooker Instructions
For a faster alternative to the traditional brisket in slow cooker, you can use a pressure cooker. Add 1 cup of water along with the BBQ sauce ingredients into your pressure cooker. Cook on HIGH pressure for 75-90 minutes, depending on the brisket size. Allow for a natural pressure release for 15 minutes before opening. Then, proceed to reduce the sauce and finish the brisket in the oven as described above for that perfect crust.
Optional: Oven Finishing
The oven finishing step is crucial for achieving that irresistible caramelized crust on your slow-cooked brisket. Roast the brisket at 390°F (200°C) for 15 minutes after it’s removed from the slow cooker. Then, baste it generously with the reduced BBQ sauce, return it to the oven for 5-10 minutes. Repeat the basting process once more, returning it to the oven until it’s beautifully caramelized and glossy. This adds texture and deepens the flavor of your brisket in slow cooker.
Pro Tips & Troubleshooting
- Brisket Cut: A flat cut of slow-cooked brisket is leaner and easier for slicing, while a point cut offers more fat and intense flavor. Both work perfectly in the slow cooker.
- Fork-tender: The ultimate sign your brisket is done is when it easily pulls apart with two forks. Don’t rush this step for the best results. According to Temecula Blogs, fall-apart brisket typically reaches an internal temperature of 195–205°F (90–96°C) as noted in their article on making fall-apart brisket in the oven.
- Prevent Dryness: Ensure your brisket is mostly submerged in the cooking liquid within the slow cooker to keep it moist throughout the long cooking process.
- Flavor Boost: For an even richer flavor, briefly sear the brisket on all sides in a hot pan before adding it to the slow cooker with the sauce.
- Thickening Sauce: If your BBQ sauce doesn’t reduce enough on its own, create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it into the simmering sauce until thickened.
- Make Ahead: You can cook the brisket, cool it, and store it in an airtight container with the sauce in the fridge. Reheat gently and finish in the oven when ready to serve.
Serving Suggestions, Storage & Variations
This versatile brisket in slow cooker is perfect for many occasions. Here are some ideas for serving, storing, and even changing up the flavors.
Serving Suggestions
- Classic Meal: Serve alongside creamy mashed potatoes, tangy coleslaw, and sweet corn on the cob for a comforting feast.
- Sliders/Sandwiches: Pile the sliced or shredded brisket onto soft brioche buns with pickles and a creamy slaw for easy entertaining.
- Other Sides: Great with macaroni salad, hearty baked beans, or fluffy cornbread.
Storage
- Refrigerate: Store any leftover slow-cooked brisket in an airtight container with plenty of its delicious BBQ sauce for up to 4 days.
- Freeze: For longer storage, freeze portions of the brisket and sauce in freezer-safe containers for up to 3 months.
- Reheating: Gently warm on the stovetop over low heat or in the oven at 300°F (150°C) until heated through, adding a splash of broth if needed.
Variations
- Shredded Brisket: Cook your brisket in slow cooker until it is exceptionally tender, then easily shred it with two forks right in the sauce.
- Spicy Brisket: Increase the amount of cayenne pepper in the rub and sauce, or add a pinch of chili flakes for an extra kick.
- Smoky Flavor: Enhance the smoky notes by adding a few drops of liquid smoke to the BBQ sauce or using smoked paprika in the rub.
Nutrition
This flavorful brisket in slow cooker recipe provides a satisfying and hearty meal. The approximate nutritional values per serving are detailed below, offering a glimpse into the protein, fat, and carbohydrate content. Please note that these values can vary based on specific ingredient brands and exact portion sizes.
| Name | Value |
|---|---|
| Serving Size | 269 g |
| Calories | 476 kcal |
| Carbohydrates | 24 g |
| Protein | 66 g |
| Fat | 14 g |
| Saturated Fat | 5.6 g |
| Trans Fat | 0.7 g |
| Cholesterol | 198 mg |
| Sodium | 756 mg |
| Fiber | 0.6 g |
| Sugar | 20 g |
| Unsaturated Fat | 8.1 g |
FAQ
- What is brisket? Brisket is a tough cut of beef from the lower chest or breast of the animal, making it ideal for low-and-slow cooking methods like a slow cooker.
- What’s the best brisket cut for slow cooking? Both flat and point cuts work wonderfully; the flat is leaner, while the point is richer and more marbled.
- Can I shred this brisket? Absolutely! For easier shredding, cook the brisket in slow cooker until it is very tender, then simply pull it apart with forks.
- How do I know when brisket is done? Your brisket is perfectly done when it’s incredibly tender, easily pierced, and pulls apart with just a fork.
- Can I use bottled BBQ sauce? Yes, for ultimate convenience you can, but our homemade sauce truly elevates this slow-cooked brisket recipe.
- Why finish in the oven? Finishing the brisket in the oven creates an amazing, caramelized crust and adds another layer of delicious flavor and texture.
Conclusion
You’re now ready to enjoy incredibly tender, flavorful brisket made simply in your slow cooker. This tried-and-true method guarantees delicious, fall-apart results with minimal effort and maximum taste. Whether it’s for a cozy weeknight dinner or feeding a crowd at a party, this brisket in slow cooker recipe is a true winner. Give it a try soon and share your delicious creations with friends and family!
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Tender Brisket in Slow Cooker with Homemade BBQ Sauce
Equipment
- Slow cooker
- Saucepan
- Tray
- Oven
Ingredients
Rub Ingredients
- 1.5 – 2 kg / 3 – 4 lb beef brisket
- 1 tbsp olive oil (or a neutral oil like vegetable, canola)
- 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 Ingredients
- 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 black pepper
- 2 tsp onion powder
- 2 tsp mustard powder
- 1 tsp cayenne pepper (adjust to taste re: spiciness)
- 1 tbsp Worcestershire sauce
Instructions
Preparation
- Combine all rub ingredients and apply the mixture thoroughly over the beef brisket. Optionally, refrigerate the rubbed brisket for 30 minutes to 24 hours.
- In a slow cooker, mix together all the BBQ sauce ingredients. Add the brisket to the sauce, ensuring it is submerged as much as possible.
Cooking
- Slow cook the brisket for 8 hours if it is 1.5 kg (3 lb), or for 10 hours if it is 2 kg (4 lb).
- Once cooked, carefully remove the tender brisket from the slow cooker and place it onto a tray.
- Transfer the liquid from the slow cooker into a saucepan. Bring it to a simmer over medium-high heat and reduce until it thickens to a syrupy consistency.
- While the sauce reduces, drizzle the brisket with oil and roast it in a 200°C/390°F oven for 15 minutes until browned. Baste generously with the reduced sauce, return to the oven for 5 minutes, then baste again and roast for another 5-10 minutes until caramelized.
Serving
- Slice the brisket thinly across the grain and serve it immediately with the remaining homemade BBQ sauce. This dish is excellent on its own or piled high on rolls with coleslaw as sliders.