To-die-for Beef Brisket recipe 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 brisket with a side of Coleslaw or Macaroni Salad and steamed corn. Or pile high onto rolls and make sliders!
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
I speed through the part where I put the rub on to save you copping an eyeful of my BabyHands…. That brisket looks GIANT compared to my hands!! 😂
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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? 😝
Hi Nagi,
I still have quite a bit of the bbq sauce from when I made your pulled pork. I was wondering if I could make use of that in this recipe instead of remaking bbq sauce? Would it be possible and would I have to change anything? I’m trying out my brand new instant pot and my brisket is 1kg.
Yes definitely Ann, as long as you have 2 1/2 cups of it, that will be fine! N x
Hi lovely,
Do you think I can use Venison instead of Beef?
Thank you so much for all your delicious recipes.
x
Hi! I only have a 600g brisket, so I halved the ingredients for the rub and sauce
I’m looking at the sauce and there’s not much… will it increase in quantity as it cooks? Would i also have the cooking time?
If I wanted to do a 6 pound brisket how long would I do the slow/pressure cook?
Hi Mike – I have different weights listed in the recipe notes 🙂 N x
Hi All
I’m about to cook this today however I have two pieces of the brisket at 1.4kg each. It would be ok to stack them on top of eachother right ? I was thinking adding sauce To the base as instructed then place one piece on top and then adding some more sauce and placing second piece then finishing with remainder sauce. What do you think guys ?
Yes that will be fine Maria!! N x
Thanks so much ! It came out amazing! The family enjoyed it! Served with mash potato sautéed carrots ! Leftovers for tomorrow we’re having sliders !
Wow, sooo delicious!! My family devoured the brisket and said it’s the best meat they’ve ever eaten. Served with your coleslaw which was also delicious. Can’t wait to have leftovers for lunch tomorrow.
Thank you! Followed the recipe almost exactly and it turned out beautiful. Tender and tasty. The family approved too.
A fairly easy recipe with most ingredients being pantry staples.
Hi! I’m cooking this now. I had a long, flatter 3.5 lbs brisket that I cut in half to fit into the slow cooker. So only one of the two pieces is totally submerged in the sauce. Is this okay? Or should I open and flip them around half way through?
Hi Andy
What did you end up doing with the 2 pieces? I’m cooking this today and I have 1 x 1.4kg pieces. Was going to stack them on top of eachother and double the mixture of the sauce
Hi Maria. I did end up flipping them about half way through but in hindsight I probably didn’t need to. (Plus I know that’s generally a bad idea in a slow cooker cuz the temp decreases quickly). They were both pretty well done. Though like I mentioned I had a pretty thin piece of meat. It was 3.5 pounds when I bought it but I cut off at least a half pound of fat. I didn’t even do the final 10 minutes in the oven I could tell it was done. Do you have two 1.4 kg pieces? Cuz that’s six pounds. Not sure what that does to the cook time. Either way increasing the sauce can’t hurt. When we reheated the leftovers I added a good cup or so of store bought bbq sauce. Great recipe, hope it works out!
Hi Nagi – this is the fourth AMAZING recipe I have used from you and my first time ever making brisket. Truly was DELICIOUS! I live in Melbourne, so it has been a very challenging time. Your recipes have put smiles on my all my families faces and can’t WAIT to have people over and cook from your spectacular assortment. Thank you 😊
That’s so great to hear Vanessa, thanks os much for the feedback!! N x
If I slow cook it, am I suppose to cut off as much of the fat on the outside as possible…or should that stay on so it does not end up dry
Hi Mike, if you find the piece of brisket has a large amount of fat, I would trim a little off – not all of it though as this is what keeps your meat super juicy and tender. N x
Another keeper from you Nagi. Thank you
Excellent!!!! Husband loved it. I just omitted the sugar. He is diabetic.
Hi…Can I use a crockpot for this? If so, what will be the appropriate time setting?
Hi Lucille, are you wanting to slow cook in the crock pot? I have the times listed for slow cooking, pressure cooking and also cooking in the oven listed in the recipe. N x
Can you use sous vide method to cook the beef brisket?
Hi Lau, you sure could but I haven’t done it to be honest so can’t give you precise instructions here. N x
What time would you suggest if I used a grill? I am hoping to get some smoke flavor into it!
“I’m not like the other girls, I eat beef brisket”
lmao
😂 N x
Holy moly this brisket is out of control! better than I’ve had at any American BBQ restauraunt!!! my new fav thing to cook to impress
Used chuck roast in the pressure cooker, and loved it!! Chopped the beef to top baked potatoes