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Home Beef Recipes

Slow Cooker Beef Brisket with BBQ Sauce

By:Nagi
Published:18 May '18Updated:11 Oct '22
1,420 Comments
Recipe v Video v Dozer v

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 - Close up of ultra tender Beef Brisket slices with BBQ Sauce.

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. 😂

Overhead photo of Slow Cooker BBQ Beef Brisket

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).

Beef Brisket ready to be cooked

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!

How to make Slow Cooker BBQ Beef Brisket

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? 🙂

Two forks shredded slices of Slow Cooker Beef Brisket with BBQ Sauce, showing how tender the flesh is.
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.

Slow Cooker Beef Brisket with BBQ Sauce on sliders on a white plate, ready to be eaten

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!

Overhead photo of Slow Cooked Beef Brisket with BBQ Sauce

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!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Overhead photo of Slow Cooked Beef Brisket with BBQ Sauce

Slow Cooker Beef Brisket with BBQ Sauce

Author: Nagi
Prep: 15 mins
Cook: 10 hrs
Total: 10 hrs 15 mins
Mains
American, Southern
4.97 from 419 votes
Servings8 – 10 people
Tap or hover to scale
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Video above. 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 or pile it up high on sliders!

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:

1. Beef – 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. See post for more info. Best sub is chuck beef roast that’s rolled and tied. 
AUSTRALIA: Best to get it from a butcher so you can ask for a thick cut which is best. Woolies and Aldi sell rolled brisket which is thinner. Harris Farms also sells brisket but they are small pieces. Recipe will work for these, see notes below for cook times for different weights.
2a). Cook time – 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. If you’ve got an Instant Pot, add 1 cup water (otherwise you get the burn notice) and might need to reduce sauce slightly at end. Natural release, or wait 15 minutes then quick release
OVEN: Click here for directions.
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 lb brisket, I would slow cook for 10 hours on low.
3. How to serve – See in post for what to serve this with. For Sliders, I use soft rolls (brioche buns are pictured in the post) with Coleslaw (or try this No Mayo Coleslaw – it’s excellent!)
4. Finish on BBQ: fantastic chargrilled flavour: Brush grills with oil, then preheat BBQ to medium. 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.

Nutrition Information:

Serving: 269gCalories: 476cal (24%)Carbohydrates: 24g (8%)Protein: 66g (132%)Fat: 14g (22%)Saturated Fat: 5.6g (35%)Polyunsaturated Fat: 7.1gMonounsaturated Fat: 1gTrans Fat: 0.7gCholesterol: 198mg (66%)Sodium: 756mg (33%)Potassium: 824mg (24%)Fiber: 0.6g (3%)Sugar: 20g (22%)Vitamin A: 550IU (11%)Vitamin C: 3.1mg (4%)Calcium: 10mg (1%)Iron: 6.5mg (36%)
Keywords: beef brisket, Brisket, Slow Cooker Brisket
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!

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1,420 Comments

  1. Lauren says

    January 22, 2023 at 3:16 pm

    3 stars
    The flavour of the sauce was amazing with a nice tang. The brisket was fall apart tender taking it out of the slow cooker, however, the oven cooking made it dry and firm essentially ruining it. If I were to do this again I would quickly grill/broil to achieve the caramelisation rather than continuing to cook in the oven

    Reply
  2. Rakel says

    January 3, 2023 at 12:20 am

    5 stars
    Happy new year! I was prepping food before 7am yesterday, this was so good, had it with roasties and veggies and stuff but enough left over for tonight so going to reheat the sauce and slap it on some nice barms with some coleslaw, can´t wait. And I´m excited to see what your first recepi of 2023 will be, don´t leave us hanging for too long please 🙂 x

    Reply
  3. Stephanie says

    January 2, 2023 at 1:42 am

    5 stars
    Brisket has always intimidated me but I had one in my freezer and decided to make brisket sliders for a New Year’s party we attended – fingers crossed
    WOW Nagi you did not disappoint, the meat was falling apart tender when I took it out of the slow cooker. Brisket no longer scares me and it tasted amazing. This one has been saved for future use, thanks for another great recipe.

    Reply
  4. Anne says

    January 1, 2023 at 10:25 pm

    I made this yesterday 12/31 and I’m reheating today New Years Day.
    Do I reheat meat in sauce or is it just the meat.
    Help

    Reply
  5. Austin says

    December 29, 2022 at 1:46 pm

    Hello Nagi, what size of the Slow Cooker did you use for a 4lb brisket? and what kind/ size of the pan is for the oven method? Thanks!

    Reply
  6. Truc Vo says

    December 25, 2022 at 2:21 pm

    It is fanstatic, everyone in my house love the beef. My whole Christmas dinner were based on your recipes here, many many thanks Nagi. Cant wait to buy a book here in Europe. Merry Christmas!

    Reply
  7. Natasha says

    December 8, 2022 at 8:04 pm

    It’s really strange to think it’s not girly to like brisket. Like, what kind of weird gender stereotype is that? LOL Cooking my first brisket next week and I’m going to try your recipe. Thanks!

    Reply
  8. Andy says

    December 8, 2022 at 9:54 am

    Hi – should I sear/seal the mest before putting it in the slow cooker?
    I’d normally always do this before cooking beef but the recipe doesn’t state this step. Unusual, to me, but I’m something of a novice!

    Reply
  9. Barbara Sotnick says

    December 8, 2022 at 8:47 am

    i see the recipe for not using a slow cooker. any ither suggestions. how do i add carrots. looking for more of a hokiday briskey

    Reply
  10. Esther says

    November 28, 2022 at 10:14 am

    5 stars
    I made this for the second time yesterday, and just stuck it under the grill to crisp up the layer of fat on top after it was done cooking.
    I just love how foolproof it is and pretty mush uses ingredients I already have in my pantry! I don’t bother looking up other sites for recipes anymore, Nagi. Well done and thank you for doing all the recipe development and testing for us to enjoy!

    Reply
  11. J says

    November 23, 2022 at 9:54 am

    Hi Nagi, just wondering if the oven 160c is fan forced or? Thank you!

    Reply
    • Kate says

      December 9, 2022 at 2:04 pm

      I’ve made this about 4 or 5 times with fan forced setting at 160 and it’s always worked perfectly

      Reply
  12. Celeste says

    October 17, 2022 at 7:18 am

    I made this for Thanksgiving last weekend and it’s fabulous! I paired it with your macaroni salad plus other sides. My son said it’s one of the best meals I’ve made. I might make it again for Christmas Eve dinner.

    Reply
  13. Sarah says

    September 29, 2022 at 7:12 pm

    Meat was tender when I removed it from slow cooker, seems to have dried out a bit to much in my oven for the second cooking step, but will try again and maybe reduce the oven to just the first 15 min

    Reply
  14. Steph G says

    September 26, 2022 at 2:06 pm

    5 stars
    Nagi, this recipe for brisket is magnificent! (I knew before I cooked it that it was going to be good, because I couldn’t stop licking my fingers/the spoon when I mixed the BBQ sauce 😋!). I got a beautiful piece of meat and it has turned out tender and so flavourful. Yet another of your recipes that is going into the ‘keeper’ file. Cheers from Adelaide.

    Reply
  15. Christine says

    September 23, 2022 at 4:10 pm

    5 stars
    Delicious. My partner said this is the best bbq sauce he’s ever had! Very happy with the results for my first time cooking brisket.

    Reply
  16. Stuart says

    September 14, 2022 at 9:05 pm

    5 stars
    My go to now. Simple and delicious

    Reply
  17. Jim says

    September 5, 2022 at 8:21 am

    5 stars
    I have made this two times and it has been 5 stars both times. Your BBQ sauce is also delicious. If I want some BBQ sandwich’s this will be my go to recipe.

    Reply
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