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? 😝
Hey Nagi! I’d like to cook this up to the point of shredding & serve it in the BBQ sauce for pulled brisket rolls… will I need to cook it any longer or any tips so I can get it right…?
Nagi, thank you so so much for this recipe. I am usually hopeless in the kitchen and my family was so pleasantly surprised at how great this brisket turned out. I can’t wait for your book to be released here in Canada!
Omg Nagi, this is a vegetarians worst nightmare. Big bold meaty flavours in a fantastic BBQ sauce.
How something so delicious can be made so easily.
The aromas during the cooking made the neighbours soooo envious.
An absolute winner, thanks Nagi
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
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
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.
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
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!
First comment on a recipe site, but I had to say how amazing this turned out. 10 hours and it just fell apart, so juicy, and the bbq sauce was absolutely delicious. I was worried at the beginning and made half again the sauce recipe, just in case it wouldn’t be enough, but the extra really wasn’t needed. Thank you!
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!
Holy-Frijoles!
First, I rarely leave comments on random recipes I grab from the internet but this was AMAZING. I’d never made a brisket before but I wanted to do something special for my family. This was possibly the most delicious, juicy, savory piece of meat I’ve ever cooked. Thank you so much for the recipe, detailed instructions, and tips.
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!
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!
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
I made this recipe per instructions and it turned out perfectly, exactly as Nagi described. The meat was tender and juicy and the sauce was delicious. This is a recipe I have recommended to all my friends who cook. Thanks, Nagi, for another great recipe.
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!
I have made this multiple times using the pressure cooker option on my Instant pot. Today was a 6lb brisket for 1.45 hours.
Caramelized in the oven. Perfect ! Thank you for the recipe.
Hi Nagi, just wondering if the oven 160c is fan forced or? Thank you!
I’ve made this about 4 or 5 times with fan forced setting at 160 and it’s always worked perfectly
I have cooked this many times and it is a great family favourite! Thanks Nagi. I have a question. Usually I cook a 2kg piece for 10 hours on low in my slow cooker. It’s perfect. This time I am cooking 2 x 1kg pieces. Would I time as if it was a 1kg piece, i.e. 8 hours, or for 10 hours? Thanks
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.