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!
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
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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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? 😝
Roxanne says
I knew you wouldn’t let me down when I needed to cook up my brisket that had been hanging out in the freezer for too long! Absolutely delicious!!! I had a little trouble getting the sauce to thicken though.
Abdul Ra'uf Benlgha says
Do you put the brisket on the “low” or “”high” setting on the slow cooker?
ps – love all your recipes, they’re a staple in my household!
Nagi says
I would do this one on the low setting Abdul! N x
Denise says
This sounds delicious! Can I cook it the day before and warm it back up for sliders the next day?
Nagi says
Yes you can Denise!! N x
Alexandra Ladner says
What is the best way to reheat?
I am making this for 100 people and bought 40 lbs
I have one 27 lb and one 14 lb brisket
How long do I cook for? I’m making it Thursday and reheating Saturday
Please help!
Dominique says
Oh MY! This is wonderful! Loved that it absolutely rivaled my husband’s on the smoker!
Nagi says
Shhhh!! Don’t tell him!! N x
Sam says
I have cooked this recipe so many times now every time it’s perfect the best pulled brisket recipe ever.. I tried a different recipe last time and it was so so bad compared to this one.
Nagi says
Are you cheating on me Sam??!! 🤣 N x
Sam says
Lol I wish I didn’t, 🤦♂️ never again I promise.
Margot Campbell says
This recipe is fantastic, I followed the instructions and served with bread rolls , onion rings and the macaroni salad , which is incredible too!
I want to make ahead and freeze , would this work , has anyone done this successfully.
Nagi says
Brisket freezes very well Margot (as do most slow cooked meats!) N x
Kjk says
Hi there, wondered if you recommend cutting the fat off the outside of the brisket or cook it as is? Thank you – can’t wait to try!
Gail says
Don’t see any replies from this cook. I have brisket experience and suggest that you trim some of the fat off but leave some behind too. Make sure there is adequate liquid in crock pot to keep meat very moist. I mix bbq sauce and a thinner marinade until it hits 1/2 the height of brisket, and slather bbq sauce on top (also put dry rub on entire brisket) mmmmm
Yvette says
Hi Nagi. I’m making a 10 lb. brisket for Easter Sunday. What is the recommended oven cooking time? Thanks
Catherine says
Will a 1.2kg brisket overcook if I do 8hrs?
Jay says
Hello, I’m cooking a 7lb brisket. Is it best to increase the ingredient amount by 1.75?
Gail says
No need. You might add a bit of extra water or beef broth. Truly, I use a dry rub, Sweet Baby Ray’s sauce and some additional water or beef broth (thinner liquid – steak marinade even) in bottom of crockpot. Briskets are very forgiving so as long as it stays moist and is cooked to time suggested by weight, you’re good.
Jay says
Hello, I’m cooking a 7lb brisket. Is it best to increase the ingredient amount by 1.75?
Benjamin says
We need to use a 4.5 pound brisket instead of 4. Does this change cooking time or sauce amount? Thanks
Nagi says
No Benjamin – that will all be pretty much the same. N x
Tj says
Hi,
Meant to ask, what’s a slider?
Nagi says
It’s a mini burger TJ!! N x
Tj says
Hi there,
in the UK silverside is a cut from the top rear of the animal next to the topside. The briskets is from near/above the fore legs.
The recipe sounds great, what would you use instead of ketchup and “wuster” (Worcester) sauce, I don’t see the point in following a recipe only to add shop bought ingredients, seems like I may as well buy the pre made BBQ sauce if I am going to do that 🙂
Hope you take that the right way. Your coleslaw is marvelous!
Thanks
Siobhan says
But aren’t you going to be buying the beef, olive oil, spices, and sugar? Don’t you buy gojuchang or soy sauce when cooking Asian recipes?
Marcy says
Using your brisket recipe for our Passover seder. I ordered a 10lb brisket and would appreciate your thoughts on slow cooker time and bbq sauce quantity? will probably cut it in half and use two slow cookers. Thanks!
Gail says
Passover brisket is not traditionally cooked BBQ style It is cooked like a roast with an onion soup base, a little red wine, some cream of mushroom soup for body, and fresh herbs like rosemary and thyme. I always throw chopped carrots celery, small red potatoes in 1 hr before end of cook time so no mushy veggies, Top with chopped parsley.The thought of BBQ sauce and Gefilte Fish at a meal together is not real appealing. Maybe that’s just me?! 😎
Marcy says
No gefilte fish at our table. Roasted salmon with glaze. The bbq style brisket was delicious and complemented the other flavors very well.
Nagi says
I think that’s a good idea Marcy – if you cut it in half then follow the recipe as written for each piece then you should have enough sauce. Chag sameach!! N x
Romecia says
Hi nagi, will this beef brisket once it’s been sliced or even pulled (i wanted to have pulled beef brisket instead of it sliced). Whichever way i have it, i was think if can freeze in portions to have for other days?
Nagi says
Yes it freezes well Romecia! N x
Romecia says
Thank you for replying back 😊
Shannon says
Thanks for the recipe, just wondering – How long does any leftover BBQ sauce keep in the fridge?
Nagi says
It will keep for up to a week Shannon! N x
Cristy says
Hi! If I’m using a 2lb brisket, should I use less of the rub than the recipe recommends? Since the recipe above is for a 3-4lb brisket.
Nagi says
You can use about half or 3/4 the amount of rub Cristy! N x
Sandy says
Where does the oil get added to?
Nagi says
In Step 6 Sandy – “Meanwhile, drizzle brisket with oil.” N x
Steven says
I am attempting to cook brisket for first time. Im using the Oven cook recipe, but im a tad confused as it says to cook for 4 hours but your initial Cook Time says 10 hours. Have I missed a step? Please forgive my ignorance, im very new to slow cooking so need a bit of help. Many thanks in advance for any advise.
Amy says
Steven, the notes generally replace the original cook times. Follow Notes instructions instead for oven cooking. 🙂
Steven says
Hi Amy, thank you for your reply. I cooked the brisket in the oven for 4 hours @ 150c (302f) and it came out amazing! The next day it tasted even better and so easy to cut. Thank you again Amy for your help, and to Nagi for this incredible truly delicious recipe.