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? 😝
Hi Nagi,
This recipe was amazing. Thank you. Do you have any recommendations for keeping the sauce (length of time) or should it be thrown out fairly soon after cooking?
Hi Tony, I’d say it should be find in the fridge for up to a week ☺️
Hello I made this for the super bowl it was delicious. However I almost used too much cayenne pepper and Black pepper in the barbecue sauce. So I didn’t used the barbecue sauce because it was way too hot for me. I used Sweet Baby Rays BBQ sauce. At any rate it was good. Thank you. I will be making several other of your recipes in the future. I really want to cook with you one day.
I’m sorry it was too spicy for you Marcella, you can always leave it out, but I’m sure it would have been great with store bought sauce too!!
Any suggestions for a 2lb brisket that’s fairly thin in the slow cooker? That’s all I could find and don’t want to overcook it! Looks great though. Thanks!
Do you put the meat in with fat side up or down?
I usually put it up – I hope you love it!
This is a keeper! Turned out perfect! We all had second portions and we will be having messy sandwiches tomorrow. Yummy!
It’s so great as leftovers! Thanks for letting me know that you enjoyed it!
Hello! I’m relatively new to making brisket at home. Could you tell me how much I should trim it beforehand? Thanks!
Hi Diana, I don’t really trim mine, however if you have any excess fat, it may be better to take some off – but no need to take it all off!
Cooked for our Aussie Day lunch. Got so many compliments and requests for the recipe. Everyone raved about it. Only problem I could not get the sauce to thicken without adding cornflour for some reason. Oh well still a huge hit!!!
Hi Mary, I’m so glad it was a hit! I’m not sure what happened with your sauce but good trick using the cornflour ❤️
Hi would this recipe work in a smoker ?? I have just done the rub but would i have to double up on the bbq sce at all ?? Many thanks….
I haven’t tried in a smoker but I’m sure it would be AMAZING!
Cooked this last night, it worked so well my wife wants me to cook it for all our parties. Worth it just for the sauce.
Wahoo, I’m so glad it was a hit!
A great description on how to cook brisket. Mine turned out perfect.
I am drawing your attention to a slight printing error where you have labelled lbs as kg.
“For a 2.5 – 3 kg / 5 – 6 kg brisket, I would slow cook for 10 hours on low.”
Oops! Thank’s I’ll have it fixed! I’m so happy you enjoyed it ☺️
Hi
I wanted to ask where did you get the nutritional value from? I mean what website are you using?
That bbq sauce is just gross, it ruined the brisket. Thanks.
I’m so sorry you didn’t enjoy it Melusine, did you make any adjustments to the recipe?
I’ve never wrote a recipe review despite cooking online recipe’s almost daily. However I’ve wrote this review to express how beautiful this recipe is. From England, I often delight at beautifully cooked meats shown on Man Vs food etc. This recipe reminded me of such food programmes. Absolutely delightful. Thank you so much for taking the time to give us such a wonderful recipe. 10/10
You’re so welcome Ben, thank you for taking the time to leave your feedback, I really appreciate it!
Hello,
Can I make this recipe without a slow cooker?
Hi Dana, yes you can – note 2 should assist you here ☺️
This was my first time trying a beef brisket, and it turned out amazing! I used my favourite BBQ rub and adjusted the sauce based on what I had on hand (and added a little liquid smoke), but the method is what really made this recipe shine. The meat held together without falling to pieces, yet was fork tender and incredibly easy to pull apart. Loved that the slow cooker could produce such results, makes it much easier in the winter months rather than hovering over a smoker. Thanks for the great recipe!
I’m so happy you loved it Kelly!!!
Followed all of your recipe Nagi but then I added 1/2 cup bourbon. 3 heaped dessertspoons of caramalised onion relish and 1 chopped onion. Devine. . The sauce reduced beautifully and when brushed on the brisket in the oven at the end gave real flavour. Thankyou for the recipe Nagi
That sounds to die for Maxine!!
Hello, I just made this for my family today. 3lb brisket, 6.5 hours low cook in slow cooker. Cooked my gravy down at the end to make a very zesty tangy delicious homemade barbecue sauce. Btw, I’m a guy cooking for his wife and teenage boys. Gone in one serving, outstanding!! Will make this recipe again for sure.
Thanks for sharing that. I’m doing about a 4 1/2 pd brisket and was wondering on how long to slow cook.👍
Wahooo! Well done Mark!
So, my overachiever husband came home from the grocery store with a whole brisket. Nearly 11 pounds. Daunting! I have cooked both cuts, previously, and am thinking they’ll do fine, if I cut the giant chunk in half, then proceed as stated. My oven will accommodate two covered Le Creuset braisers, and I don’t want to canvas the neighborhood for a second slow cooker to borrow, so that’s the plan. I’m going to double your rub, and sauce recipes, then cook it at 300 for 30 – 45 mins per pound. (Math comes later!) Happily, I’m feeding a group of high carnivores.
Sorry for the late reply Chris – I hope this turned out!
Both pieces of meat were delicious, and the sauce was well balanced. The thinner half of brisket was nicer to slice … but, that thick, fatty end was tastier! Another keeper recipe.
Will the sauce come out okay without worceschire sauce?
Hello – I was so excited to try this recipe. I followed recipe exactly (5 1/2 lb brisket) 10 hrs in crockpot on low. Mine came out dry as a bone and the sauce is greasy. Am willing to try again because I have several people in family that love brisket. What went wrong? The brisket available in my store has very little fat. And I noticed it was simmering pretty hard in the crockpot the entire time. How much fat do your briskets have and does your crockpot simmer hard on low? Frustrated as I wanted this for Christmas! Please help!