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? 😝
Michelle says
Can I make this entirely in the oven? If so, for how long and what temperature? Thanks!
Nagi says
Hi Michelle, you sure can – click the link noted in the instruction in step 3 where it says “(Note 2 for pressure cooker and click here for oven)” – I hope you love it! N x
Marcy says
Is there a way to use a dutch oven on low?
Nagi says
Hi Marcy – you can use a dutch oven in the oven – the directions are in the recipe notes 🙂 N x
Etta Milhoan says
Making this today for a very special meal with our daughter. So glad I found it. will be sending a 10 star or this I am sure.
Paulette Riou says
This was really good.
I used it in buns, making a pulled beef type sandwich. Great for leftovers too. Thanks Nagi.
Elia Zinn says
Recipe is wonderful – only issue I have is that the BBQ sauce doesn’t thicken? It comes out like gravy – even though simmer on low flame. What did I do wrong?
Nagi says
Hi Elia, it really should thicken upon simmering. If you are still having issues, mix 1 tsp cornflour with 2 tbls water, then add to your sauce and bring back to a simmer. It will thicken instantly. N x
Maggie says
Cut this in half as we don’t have a big slow cooker and there are only two of us, and it turned out absolutely, mouth wateringly delicious! Bit warm so I think I’ll reduce the cayenne a touch next time … but there will definitely BE a next time. 🙂
Ali says
Made this recipe for the first time for a special fathers’ day dinner in lockdown tonight and OMG it was INSANELY good. ‘Best beef we have ever had’ was declared by all, including two fussy teens. Can’t wait til we can share this meal with friends.
Nagi says
Wahoo!!! That’s awesome Ali! N x
Rosemarie Howard says
I made your brisket recipe using my instant pot and it was INSANELY delicious! I made some baked potatoes and placed the sliced brisket and sauce on top. YUM! My family loved it. There were no leftovers. Definitely will make again. looking forward to trying your other recipes!
Briana says
The best brisket recipe ever! I did half the amount of cayenne pepper because it was too spicy for my children, & I used Whataburger ketchup….it comes out amazing! I always make extra bbq sauce because my family loves it and we use it for pulled pork, chicken etc. This is definitely a recipe you want to keep! I’ve made it about 4 times already.
Leanne says
Hello Nagi and Dozer,
Can this recipe be made with chicken thighs and if so what would the cooking time be in the slow cooker on low?
Jamie Murray says
Absolutely love this recipe – my boyfriend was so impressed, you couldn’t wipe the grin (or the tasty sauce) off his face = ]
Thanks for sharing!
Nikki Raass says
Wonderful recipe! My family loved it. I don’t have a slow cooker, I cooked it in the oven for 5hrs. The meat fell off the bone and that fat was yummy!!
Suzanne says
I made this in a slow cooker a few months ago and loved it! Now we have an instant pot and a brisket and want to try it again in the instant pot. How long to you set the IP for (before the release)? Thanks! Love your site. Hello to Dozer too….
Nagi says
Hi Suzanne, directions for pressure cooker is in the recipe notes 🙂 N x
Alexis says
What kind of oil before putting it in the oven? Olive oil?
Suzanne says
Is it 1.5 hours (cook time) plus the natural release?
Rose L. says
This is so good! I made it last night for dinner and my husband and I loved it! The fat melts in our mouth and the meat was so tender! It has the right amount of spice. I used the pressure cooker method. Your recipes are always a hit with my husband.
Astrid says
delish! love your recipes thank you
Rockshell says
Made this tonite for dinner…….it looked just like yours did!!
It smelt delicious bubbling away all day in the slow cooker and tasted great. Hubby loved it and master 10yrs made no complaints (a good sign he enjoyed it).
Rod Solorzano says
Read your recipe. Mixed rub and BBQ sauce. Ready to rock! Then I noticed that I had no idea how to trim the 12lb. packer brisket slab. Your pictures suggest that you left a thin (1/4″) cap on what seems the flat portion, but I can’t be sure. “Damn the torpedoes, full speed ahead!” I’ll slow cook a smallish piece of the flat, moderately trimmed, and wait for your reply to see what I should have done. Thanks.
Nagi says
Hi Rod, I only trim it if there’s an excessive amount of fat – but leave some on as this is what keeps the meat super tender! N x
Rod says
Thanks, Nagi. I left a thin layer of fat (<1/4"), cooked on low for 7.5 hrs (2.5 lbs). Results: Great taste, fairly tender. On another issue, I know about wood grain; meat grain, not so much. Best way to determine such, so that I may slice brisket properly? Thanks again.
Matthew Skibicki says
This was absolutely amazing!! It made our saved recipe list easily. Thank you so much!!
Verna says
Made this tonight for dinner and it was a hit! Prep in the morning, set it and forget till dinner time. So easy and delicious.
Nagi says
And that’s what we love Verna!!! N x
Joy says
Hi Nagi! So glad I found your blog! I made a sugar free version using a blend made with pure stevia extract, erythritol and xylitol since they are natural plant-based with no chemicals. It is a real winner at our house! Your bbq sauce is now my #1 fave. I made sure to write it on a recipe card in my permanent file! The brisket had the perfect texture. My dear hubby told me twice tonight “Did I tell you the beef was really good?” Thank you again for sharing this recipe!!
Marcy says
Please share your sugar free version with measurements pls.