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? 😝
Steven Hashimoto says
Magnifico!!!! I make for first with Slow cooker. So tender, so tasteys with 1,5 kg brisket. That is some good eating ya’ll
Marie-Claire Chabat says
Wow this was exactly how I hoped. It has a crispy crust and tender inside. It was the best brisket I’ve ever made or had. I did put the sauce in a fat separator before I cooked it down. That’s the I key thing I did that the recipe didn’t do. Yum yum 💯 %
Chris says
OMG, so delicious!! So easy to make! I made the pressure cooker version with 800gm brisket, came out perfectly.
Lori says
The boy child said he needed two forks so he could eat it faster!
Karen says
Magnificent. I’ve made many of your recipes but this one is the top. Never change this recipe please!!
Stephanie Charpentier says
PERFECT! I had it in a bun with Coleslaw salad it was a hit!
Sarah says
This is a stunning recipe! We substituted a couple of ingredients (only because I didn’t have them in the pantry), where I used a bit of dijon mustard (instead of mustard powder) chipotle powder (instead of cayenne pepper) and celery salt (instead of onion powder) and it worked beautifully. The flavours are so good and we’ll use the leftovers (not that there were many!) in some jacket potatoes the next day. Thank you Nagi for a brilliant recipe, will definitely make again.
Carol says
Easy to make.. I made in oven
amazing flavours..
Nagi says
Wahoo, perfect Carol! N x
Mike says
This is amazing, 10 out of 10. I wouldn’t ever try another recipe it’s so good
Mike says
This is amazing, 10 out of 10
Roger Davidson says
Looking forward to trying the brisket recipe on the w/e.
Leigh says
Made this about 6 times now. Wow…. It is delicious. Great to cook with some Coleslaw and Nagi’s baked Mac and Cheese. I cook in a La Creuset in the oven at 130C for 9 – 10 hours. I use the point end of the brisket (2-2.25kg). I shred it with forks and mix in the BBQ sauce. It is hands down the best BBQ Brisket I have had and I have had a lot! Thanks Nagi!
Rachel says
Due to lockdown I’m just cooking for 2 and have 550g brisket. How long should I cook it for? Still 8 hours?
Aline says
Omg!!! That is all I can say! We’ve had the best brisket burgers tonight!!!! Thank you, this is a brilliant recipe!!!
Gordon Armstrong says
I was a bit short of ketchup so added a can of chopped tomatoes plus a chopped onion at the start of cooking, I’ll be doing this from now on Yum!
Fantastic recipe! THANKYOU!
Em says
Hi Nagi, I’m really excited to try this as hubby is a massive fan of brisket. Wondering if I can use regular tomato sauce (in Aus) as I don’t usually buy ketchup. Thanks!
Deb wilson says
I’ve cooked many times just using Oz Tom sauce. I think ketchup is just the American name. The Americans know tomato sauce as something else, purée or Passata I think. Fabulous recipe.
Stephanie says
American here! In our recipes, tomato sauce for pasta would be pasta sauce or spaghetti sauce. Tomato sauce is basically just puréed tomatoes. Ketchup is a tomato-based sauce with vinegar and sugar. It’s quite sweet.
In American BBQ (at least KC style) you always use ketchup as the base for the sauce for the sugar content. I’m sure you could use plain tomato sauce as a substitute, but it won’t taste the way the recipe intended.
Hope that helps!
Em says
Thanks Deb! I used regular tomato sauce and it was amazing!!!
Dulce says
It is really good. Followed the recipe as well as the coleslaw. Amazing flavour, the barbecue sauce has a bit of heat, not too sweet. The recipe is a keeper. Thanks
Debbie says
Beautiful will definitely make again
Megan says
Hi Nagi, really looking forward to making this! I could only find two separate pieces of beef brisket, both 1kg . Is it best to sit them next to each other or to stack them? I am only cooking for two people, so could also just do 1kg/1 of the pieces. Thank you – love all your recipes 🙂
Jodie says
I would cook them next to each other, not stacked
Anne McKinne Fraley says
I’ve tried a variety of brisket recipes, and this one tops my list. A tad sweet, but that can be adjusted to taste. The flavor was out of this world, and the brisket was very tender. This is a keeper!
Jayd says
Hi Nagi, with the oven option, is the cook time a total of 4.5 hrs or 10hrs? Thank you