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? 😝
Lana says
OMG, this looks soooo good. I’m planning to make it in InstPot. Should I set it on high? Also, I assume the brisket should be placed straight into the pot, correct? Thank you! Btw, IP has a slow cook setting. Is it worth trying? Thanks a ton!!!
Kate says
I just made this. I used a 800g brisket from Coles and it came out perfectly. So delicious and so easy!
Nilu says
Should I flip the brisket half way through the cooking process? Cooking it for 10 hours.
Nagi says
Hi Nilu, I don’t bother here 🙂 N x
Nilu says
This brisket turned out amazing. My family loved it! Thank you so much! Will be making it again!
Dafne says
I really want to try this recipe, but my brisket is 5lbs, which is a little bigger than the recipe calls for… Would I need to modify the recipe in any way to accommodate? Thanks so much!
Nagi says
Hi Dafne, yes you can use this recipe, click the servings and scale up until the brisket reaches your weight, all the other ingredients will adjust for you. I mention this weight in the notes too as it will take longer to cook 🙂 N x
Tonya says
Outstanding. I used the oven method following the recipe. The brisket was tender and the sauce was a perfect blend between Carolina and Texas BBQ. Not to sweet and not to sour with just the right amount of kick.
Rick says
Followed this to a tee with a crock pot then in the oven and it came out PERFECT
Mishaal says
Hey, can I just say I love your recipes and everything I’ve tried has always come out great. I went through the oven recipe, and had a question. Do I still need to bake uncovered if I’m gonna finish it off on the grill?
Nagi says
Hi Mishaal, no skip the uncovered bake and finish on the grill instead! I hope you love it! N x
Kelly says
I dont have mustard powder can I use a squirt of mustard condiment
Maria DeCarle says
I dropped my mustard powder while making this so only about half of what the recipe calls for got into the pot. I added a little yellow mustard and it was totally fine!
Umair Arshad says
This recipe sounds great!
Hoping to try this weekend but we down have a slow cooker, can I use since top on low heat? I like the idea of cooking for 10hrs rather than 5 in the oven
Sbusiso says
Can I use white sugar for the BBQ sauce?
Nagi says
Hi Sbusiso – you can, just use 110g of white sugar and add 2 tbsp maple syrup or 1 tbsp of molasses. N x
Bec says
How big is your slow cooker? Could my 6L take a 2kg brisket do you think?
Nagi says
Yes definitely Bec!! N x
Brigitte Couture says
My brisket is 14 pounds! what kind of adjustment would I need to do? Do I need to triple the rub and sauce? What about the cooking time?
Nagi says
Hi Brigitte, I would triple the spice rub and sauce, but cut the brisket in half and cook as two pieces otherwise it will take too long. I’d cook for about 10 hours at this size. N x
Brigitte Couture says
Thank you so much for the fast reply! I didn’t have the choice to cut in half as it wouldn’t fit in any pan I own!!! My son bought the meat at a super sale price and went for the biggest piece 🙂 It smells so good in here!
Mina says
Thanks for the recipe! Planning to cook brisket for the first time this weekend – I’ll use an oven (Aga) – but family not big fans of BBQ sauce, can I skip it altogether or does it need moisture? Can I use vegetable stock plus herbs/spices instead like in your excellent shoulder of lamb recipe? Thank you!
Nagi says
Hi Mina, you need a sauce here to keep it moist. Using another stock and base changes the whole recipe and it will be completely different! You could do something like this with brisket https://www.recipetineats.com/slow-cooker-beef-pot-roast N x
Michelle says
Making this recipe today. I used a temp probe and cooked it on low to 180°f. My concern is this only took 5 hours to cook a 3lb brisket, not 8-10. Had I not used the temperature probe do you think it would have over cooked if I let it go for 8 hours? Also, it’s about 3 hours too early to eat dinner. What do you recommend doing with the meat for 3 hours to avoid it from drying out?
Nagi says
Hi Michelle, the internal temperature of the meat is irrelevant here, it NEEDS to cook the full time as it goes past being overdone and the proteins break down causing it to be super tender. You’ll need to put it back in the oven!! N x
Fran Anderson says
Morning, I left a comment a while ago that I have not had any emails for some time, and I am wondering if there is something I have to do. I looked forward to these emails and have tried many of the recipes. Hope all is well with you. Have I somehow become unsubscribed?
Emily P. says
Wow! Made this yesterday for the big game and it was amazing and easy to make. So delicious!
JESUS GUTIERREZ says
Hi I’m having troubles finding powder mustard. Can I use regular mustard or something else?
Erin M. says
Ground mustard is the same thing, although some grocery store are having an issue getting spices…. production problems.
Margarita Rutledge says
success! tender and juicy, What more can I ask for?
Gabriella says
This sounds so delicious and I’m excited to make it for Super Bowl! Would the result be the same if I used a bottled BBQ sauce or does it need to be a homemade sauce? Thank you!
Nagi says
Hi Gabriella, I prefer homemade but you can use bottled if you like. N x
Reid says
Nagi, thank you for the Brisket recipe.
Yesterday was my first time cooking Brisket and the result……..SENSATIONAL.
Best Regards
REid