Easy Slow Cooker Brisket with Rich BBQ Sauce

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Slow Cooker Brisket

Prepare for a beef brisket experience that’s downright heavenly! This Slow Cooker Brisket recipe transforms an ordinary cut into something extraordinary, simmering it in a simple, homemade BBQ sauce until it’s melt-in-your-mouth tender and bursting with flavor. Imagine serving it alongside a vibrant coleslaw, a creamy macaroni salad, and sweet steamed corn. Or, for a fun twist, pile that succulent brisket high on slider rolls for an unforgettable mini-sandwich feast!

Now, I’ll be the first to admit, I’m not one for dainty dishes. Forget the elaborate cakes and delicate chocolates – they don’t make my heart race. But a sight like this? A massive, glorious slab of brisket, packed with flavor? That’s my kind of food.

Let’s break down brisket basics:

  • What’s Brisket? It’s a beef cut that demands slow cooking to become tender. What’s special is, it transforms into fork-tender perfection while still being sliceable, and it boasts a richer beef flavor than cuts like chuck.  
  • Other Names? Raw brisket is always “brisket.” However, you’ll find it prepped as corned beef, pastrami, or silverside, which are brined versions.  
  • Similar Cuts? There’s no exact match for brisket’s unique qualities. Rolled chuck, like for pot roast, is the closest. Or, try beef or pork ribs using this recipe’s method!
  • Cook Time? Slow cooker: 8-10 hours (low). Pressure cooker: 1 hour 15 minutes. Oven (320°F/160°C): 5 hours.  
  • Pink Brisket? Cooked plain brisket shouldn’t be pink. That means it’s undercooked and tough. But, pastrami and corned beef are pink even when cooked, thanks to their curing salts.

Let’s get into the nitty-gritty of making this slow cooker beef brisket:

This recipe is simple, but the spice list is a bit lengthy. Trust me, it’s because we’re crafting both a homemade rub and a homemade BBQ sauce. The result? A flavor explosion that no store-bought sauce can match!

Brisket Cooking Process: From Spice Rub to BBQ Perfection

  1. Spice Rub: We kick things off with a homemade spice rub. No need for marinating here – the slow cooker’s long cook time essentially acts like a marinade. If we were roasting this, marinating would be a must.
  2. Slow Cook: Dump the BBQ sauce ingredients (vinegar, ketchup, Worcestershire, garlic, spices) into the slow cooker, nestle in the beef, and let it work its magic for 8-10 hours.
  3. Caramelize the Crust: A quick stint in a hot oven (or under the broiler) gives the brisket a beautifully caramelized crust.
  4. Reduce the Sauce: While the brisket is crisping up, simmer the liquid left in the slow cooker until it thickens into a rich, syrupy BBQ sauce. This, my friends, is your homemade BBQ gold!

Beef brisket: It’s a cut that begs for slow cooking, not a quick sear. What sets it apart from other slow-cooking cuts like chuck, gravy beef, or short ribs is its remarkable ability to hold its shape even after hours of simmering.  

While those other cuts break down into tender, shredded goodness due to their abundant connective tissue, brisket remains sliceable. Yet, don’t be fooled – those slices are incredibly tender, practically begging to be shredded. See how it holds together in the photos? That’s the brisket magic!

While brisket can be shredded, it’s not my first choice for that purpose. For dishes like shredded beef ragu, chili, or Mexican beef, I prefer chuck or ribs. They have more internal fat, resulting in juicy, tender shreds.

Brisket, despite its surface fat cap, is relatively lean. Shredding it can leave you with drier pieces.

When it comes to serving this Slow Cooker Beef Brisket, think hearty and crowd-pleasing!

For a classic Southern-style feast, pair it with:

  • Homemade Southern Style Baked Beans
  • Corn Bread (or Corn Bread Muffins!)
  • Creamy Corn Casserole
  • Classic creamy Coleslaw or No Mayo Coleslaw
  • Macaroni Salad
  • Potato Salad or mashed potatoes.

My personal favorite? Piled high onto sliders! Brisket is perfect for feeding a hungry crowd.

And for more slider inspiration, try these:

  • Slow Cooker Honey Buffalo Shredded Chicken
  • Easy Homemade Pastrami
  • Chili or Slow Cooked Shredded Beef Chili
  • Cubanos (Cuban Subs with Mojo Marinated Pork)
  • Slow Cooker Pulled BBQ Pork Sliders

P.S. Beef lovers, don’t miss my Beef Pot Roast and Prime Rib / Standing Rib Roast recipes!

Slow Cooker Brisket Recipe

Slow Cooker Brisket

Get ready for a brisket experience that will have everyone asking for seconds! This recipe transforms a simple cut of beef into a flavor-packed, melt-in-your-mouth masterpiece, all thanks to your trusty slow cooker and a homemade BBQ sauce that’s miles ahead of anything you’ll find in a bottle.

Ingredients:

  • For the Brisket:
    • 1.5 – 2 kg / 3 – 4 lb beef brisket (See Notes for best cuts)
    • 1 tbsp olive oil (or neutral oil like vegetable or canola)
  • For the Spice 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
  • For the 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 packed brown sugar
    • 2 tsp each black pepper, onion powder, mustard powder
    • 1 tsp cayenne pepper (adjust to your spice preference)
    • 1 tbsp Worcestershire sauce

Instructions:

  1. Spice it Up: Combine all the spice rub ingredients in a bowl. Rub the mixture generously all over the beef brisket. If you have time, let it sit for 30 minutes to 24 hours in the fridge, but it’s delicious even without marinating.
  2. Slow Cook Magic: In your slow cooker, mix the BBQ sauce ingredients. Add the brisket, fitting it in snugly. Cook on low for 8 hours (for 1.5 kg / 3 lb) to 10 hours (for 2 kg / 4 lb). (See Notes for alternative cooking methods).
  3. Crisp and Caramelize: Remove the brisket from the slow cooker and place it on a baking tray.
  4. Reduce the Sauce: Pour the liquid from the slow cooker into a saucepan. Simmer over medium-high heat until it reduces to a thick, syrupy consistency. This is your homemade BBQ sauce!
  5. Final Touches: Drizzle the brisket with olive oil and roast in a preheated oven at 200°C/390°F for 15 minutes, until brown spots appear. Baste generously with the reduced BBQ sauce and return to the oven for another 5 minutes. Baste again and cook for 5-10 minutes more, until beautifully caramelized. (See Notes for BBQ option).
  6. Serve and Enjoy: Slice the brisket thinly against the grain and serve with the remaining BBQ sauce. It’s fantastic with sides like coleslaw, macaroni salad, or piled high on slider rolls.

Recipe Notes:

  1. Beef Brisket: Brisket is ideal for slow cooking and holds its shape beautifully. Rolled chuck is a good substitute. Choose a thick cut for best results.  
  2. Cooking Times:
    • Slow Cooker (Low): 8-10 hours for tender, sliceable brisket.
    • Slow Cooker (High): 4.5 hours (1.5 kg) or 5 hours (2 kg).
    • Pressure Cooker: 1 hour 15 minutes (1.5 kg) or 1 hour 30 minutes (2 kg). Add 1 cup water for Instant Pot.
    • Oven: (See original post for link)
    • Adjust cook times based on brisket size.
  3. Serving Suggestions: See the original post for side dish ideas and slider options.
  4. BBQ Finish: For a smoky flavor, finish the brisket on a preheated BBQ grill, basting frequently with the sauce.
  5. Make-Ahead: Slow cook the brisket and store it in the cooking liquid in the refrigerator for up to 3 days. Reheat and finish in the oven.
  6. Servings: Plan for about 250g/8oz of raw meat per person.
  7. Nutrition: Nutrition information is provided in the original post.

Tips and Tricks:

  • Don’t skip the homemade rub and sauce – they make all the difference!
  • Slice the brisket against the grain for maximum tenderness.
  • The sauce will thicken as it cools.

Enjoy this slow-cooked masterpiece!

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