Tender, juicy, flavour infused slow cooker Beef Brisket smothered in a homemade BBQ Sauce. This is the stuff food dreams are made of! Quick to prepare, then let your slow cooker, pressure cooker or oven work its magic!
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 meat.
I’m all class. All class. 😂
WHAT IS BEEF BRISKET?
Beef brisket is an up-and-coming cut of beef in Australia. It’s not yet sold in supermarkets, though I have noticed pre marinated brisket appearing on the shelves.
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, gravy beef (an Australian beef cut) and short ribs, they fall apart 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? 🙂
Brisket also shreds well, but I prefer using chuck beef or ribs for shredding as they 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.
Come to think of it, it’s a great leaner option for shredded beef recipes! 🙂
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, Coleslaw, 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!
This is one of those recipes that I consider trans-seasonal. Meaning – it’s terrific for those in the dark depths of winter, and everyone sweltering in the summer sun! Use your slow cooker or pressure cooker to avoid steaming up your whole kitchen with the heat from the oven, or perhaps if it’s freezing where you are then you prefer to use the oven!
Whatever your choice, you’ll find the directions in the recipe below. My favourite way of making slow cooked meats like this is to use the slow cooker. It’s the most hands off and easiest.
Happy weekend everyone! – Nagi xx
Beef brisket slow cooked until tender, then finished in the oven to get that gorgeous caramelisation, basted with a homemade BBQ Sauce that the brisket is cooked in. Slice it and serve as part of a hearty Southern style supper (see notes for suggestions for sides) or pile it up high on sliders! VIDEO below, also see notes for PRESSURE COOKER & OVEN.
- 1.5 – 2 kg / 3 – 4 lb beef brisket (Note 1)
- 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
- 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
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Place Rub in a bowl and mix to combine.
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Rub all over brisket with your hands. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
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Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
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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 oven)
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Remove brisket onto a tray.
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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).
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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)
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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.
1. This recipe will work on any slow cooking cut of beef but it works best with brisket because it holds its shape once slow cooked until tender, so it can be sliced. Other slow cooking cuts of beef like chuck beef, gravy beef and short ribs have more connective tissues running through them so they fall apart after slow cooking so they can't be sliced. You could use a chuck beef roast that is tied together, but the pieces will fall apart more when sliced.
AUSTRALIA: I get my brisket from the butcher, it is still relatively undiscovered so it is cheaper than steak but a bit more expensive than chuck. If you can, ask the butcher to give you the THICK end of the brisket. Woolies and Aldi also now sells rolled brisket. Harris Farms also sells brisket but they are small pieces. See notes below for adjusted cook times.
2a). The cook times provided yields a tender brisket that is sliceable but tender so the slices tear easily, as demonstrated in the video. Don’t stress too much about cook time - brisket is a cut of beef that holds together pretty well even cooked to the point of being shreddable. So even a 1.5kg / 3 lb brisket slow cooked for 10 hours should still be sliceable. Brisket that isn’t tender is tough and chewy but if you pull it out too early, don’t worry, just keep cooking!
SLOW COOKER on HIGH: Same recipe, 4.5 hours for 1.5 kg / 3 lb or 5 hours for 2 kg / 4 lb. Follow same directions.
PRESSURE COOKER: Same recipe, 1 hr 15 minutes for 1.5 kg / 3 lb or 1 hr 30 minutes for 2 kg / 4 lb. Follow same directions.
OVEN: Put the Sauce ingredients in a roasting pan, add 2 cups water. Mix, add beef, cover with lid or double layer of foil. Bake 160C/320F for 4 hours, then uncovered for 30 minutes, checking every now and then to ensure the liquid doesn’t reduce down beyond a BBQ Sauce consistency (add water if it does). By this time, the brisket should be tender – check on edge with fork. Remove brisket, scrape sauce into a saucepan (easier to control consistency). Return brisket into roasting pan, turn heat up to 180C/350F. Simmer sauce over medium heat until thickens into a syrup consistency then slather onto beef. Roast beef, basting once or twice as required, until the surface caramelises per photo (time depends on how thick your sauce is).
2b) DIFFERENT SIZES: For a 800g - 1 kg / 1.6 - 2 lb piece of brisket, I would still slow cook for 7 to 8 hours on low because the cook time is more about brisket width rather than length.
For a 2.5 - 3 kg / 5 - 6 kg brisket, I would slow cook for 10 hours on low.
3. How to serve brisket: Brisket is terrific served as a meal with sides or used in sliders. This is a Southern Style dish so I would use sides like Homemade Southern Style Baked Beans, Corn Bread (my favourite are these Corn Bread Muffins) or Corn Casserole, and a salad (Coleslaw and/or Potato Salad would be classic pairings!). Browse all my Salads for other ideas!
For Sliders, I use soft rolls (brioche buns are pictured in the post) with Coleslaw.
4. Finish on BBQ: fantastic chargrilled flavour: Brush grills with oil, then preheat BBQ to medium high. Place beef on the grills and leave until browned, then turn the beef over and brown the other side. Baste the beef generously and turn, then baste again. Do this repeatedly until there is a nice caramelised glaze on the brisket, then remove.
5. MAKE AHEAD: Slow cook the brisket but do not bake, then transfer into a storage container with the cooking liquid (don’t reduce it down) and refrigerate for up to 3 days. To reheat, transfer brisket only into a baking dish and cover. Bake at 180C/350F for 20 minutes or until warmed through. Then turn up oven to 200C/390F, remove cover and proceed with recipe to brown and baste the brisket surface. Transfer sauce into saucepan and warm – you may not need to reduce. Use for basting per recipe.
6. SERVINGS: I usually budget for 250g/8oz of raw meat per head, to err on the side of caution. This shrinks to about 200g / 6.5 oz per head once cooked. That's a generous pile on rolls!
7. Nutrition per serving, assuming a 2 kg / 4 lb beef brisket with some fat on the surface (i.e. not trimmed of all fat), 10 servings, assuming all the sauce is consumed.
WATCH HOW TO MAKE IT
Slow Cooker Beef Brisket with BBQ Sauce recipe video! I speed through the part where I put the rub on the brisket to save you copping an eyeful of my BabyHands…. That brisket looks GIANT compared to my hands!! 😂
LIFE OF DOZER
So. Much. Sand.
Anyone for a puppy kiss? 😝
Hi Nagy,
New to your site. Love your recipes! So far, have made the one pan sausage & potatoes that makes it own gravy and the brisket. I was hesitant to make a brisket as I had never done so before, but it came out so delicious!
Many thanks for all you do. And LOVE Dozer…
Maria
Is there any way to not use oven to get the dark spots ? Or is roasting/BBQ it a must after the 10 hour slow cooking brisket ? Or can I just choose back option on cooker. My oven doesn’t work . If so how long to bake?
Hi Korina! Some form of cooking post slow cooking to caramelise the surface adds an extra element of flavour. But if you can’t, it’s still super tasty without doing it! N x
Great recipe. I used a larger brisket than called for, and found it cooked quicker than the recipe stated. It came out tender and juicy. Everyone enjoyed the meal. Served it with oriental coleslaw and smashed potatoes.
Hey! What do you recommend for cooking time of a 5lb brisket?
This recipe is AMAZING!!!! Can’t fault it, so delicious!!!
I had a fair amount of sauce left over but that didn’t bother me!
That’s great Lucinda! Thanks for letting me know! – N x ❤️
OMG. I made this last night and it was amazing! I followed the recipe exactly, except I didn’t have apple cider vinegar, so I had to make do with ordinary white vinegar. Also, I omited the cayanne pepper, since I’m a hot and spicy wimp.
I actually started two days ago, but hit a snag. After getting the slow cooker all set up with BBQ sauce on the bottom and rubbed brisket on the top, I discovered my 70s era slow cooker finally bit the dust. Since it was late at night (I had planned to let the slow cooker do it’s magic overnight), I just decided to deal with it the next day and put the whole thing in the fridge.
Long story short, the next day I went the oven route following your alternate instructions to a T. It turned out fantastic! Probably didn’t hurt that the brisket was basically marinating in BBQ sauce all night. Either way, we’re going to have some real tasty BBQ brisket for lunch the next few days. Thank you!
You’re so welcome Wray! Glad you enjoyed it 🙂 N x
CAN I use the multicooker bake open to do the oven part?
If it works like an oven you sure can Korina! N x
I made this tonight for my family and they loved it
winner winner beef dinner
Love hearing that! Thanks for letting me know Julia!
Loved the precise instruction , side notes and comments, This will be so useful for beginner cooks. And some of us older folks using slow cookers for the first time.
Glad you find it helpful Beverly! 🙂 N x
Would you tell me where you got the slaw from or share the recipe.
Wow! This came out absolutely fantastic!
Can i just use my favorite bbq sauce instead of making it???
Will slow cooking on high heat still come out as tender and tasty as using low heat? This recipe just looks outstanding and I’m going to try today.
Hi Nagi.
I have a 3kg piece of brisket which I want to cook in my oven, by slow roasting and not braising.
Could you advise on temperature and cooking time please.
I ideally want to create a brisket like the slow cooked barbecued ones from USA but in my oven.
I’m extremely nervous about this as I don’t want to ruin the beef.
Thank you so much, Linda.
Linda …
As a 38 year Texan I have found the easiest, most foolproof way to fix brisket is in a cooking bag in the oven. When it’s done I take it out of the bag and place it under the broiler for 5-10 minutes per side to caramelize the sauce. The entire baking time for a 4-5 pound brisket is anywhere from 6-8 hours on 325° Perfect. Every. Time!!!
My recipe is extremely similar to this one with the exception that I add about 8 ounces of KC Masterpiece BBQ sauce in with the homemade the last 30 minutes or so. I also cook my sauce for about 3 hours.
However, that being said, this recipe looks amazing, it’s very hot here, and I’m going to give this a try tomorrow so that I don’t have to turn the oven on! I’ve done ribs in the crockpot and they’re to die for so it should be about the same.
Brisket in a bag! What an idea – I have to try it!
So, I generally don’t like to comment unless I’ve made the recipe as directed, but a wonderful mistake happened tonight and I thought I should share it. My husband brought home a pork shoulder instead of brisket, and I didn’t realize until I had made the rub and pulled the meat out of the bag. I decided to try it anyways, using the instant pot. Shredded the meat, defatted and strained the sauce and it made ah-mazing pulled pork! The sauce is solid. I will definitely try again, using Brisket.
(I also cut the meat into about 5 pieces, cooked at High pressure, around one hour, quick release. In case anyone else’s loved one can’t tell the difference between brisket and pork shoulder 😄)
That’s so great to hear Lindsey! Good mistake to make, it seems! 😂
My family love this recipe too. I’m cooking it for the 2nd time tonight – this time in the oven with 2 pieces of brisket (2.3kg total) in a cast iron pot. I’m hoping 3.5 – 4 hrs will be enough as I started a bit late so I’ve raised the temp to 165C. Added red wine to the water mixture
That’s wonderful to hear Gary! Thank you for letting me know you enjoyed this! N x
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