Super tender, flavorful, and as the name suggests, easy! This Lazy Day Slow Cooker Barbecue Beef Brisket is quick, convenient, and comforting!
Growing up Jewish, brisket was (and still is!) a staple at Passover and Hanukkah. But dare I say…I never really liked it. The flavor was very strong and rich, but not sweet. And as a kid, that was not palatable.
It wasn’t until I was in my early forties that sister Jen served a brisket made with barbecue sauce. And it pretty much changed my life.
Making a brisket in the crock pot is also my favorite way! Unlike other cuts of beef, it holds its shape great even after slow cooking for a very long period, and can still be sliced, as opposed to falling apart.
Not only is it tender and flavorful after slow cooking all day, but it’s so easy! As the name suggests, there’s virtually little effort involved. Only 15 minutes to get it ready. You don’t even need to braise this bad boy first. The results are anything but basic, though.
Holiday dinner, Sunday dinner, weeknight dinner – this works for all occasions!
Other beef recipes you might enjoy!
- 2 teaspoons dried thyme
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 3 pounds beef brisket , fat trimmed
- 1/2 teaspoon liquid smoke
- 1 1/2 cups barbecue sauce
- 2 tablespoons Worcestershire sauce
In a small bowl, mix together the thyme, paprika, salt, black pepper, onion powder, garlic powder, cayenne, and cumin.
Rub beef with the liquid smoke to coat, then rub with the spice mixture.
Lightly coat a 6-quart oval slow cooker with nonstick cooking spray. Pour in the barbecue and Worcestershire sauce; stir together. Add beef and coat with the sauce.
Cover and cook on low until fork tender, for 8-10 hours.
Transfer beef to a cutting board; let rest, loosely covered with foil, about 20 minutes. Cut meat across the grain into 1/2-inch slices and serve with the sauce.
You might be tempted to use regular paprika and skip the liquid smoke, but for optimal results use smoked paprika, as listed - it’s rich in sweet and smoky flavor with a great depth to it, unlike its Hungarian counterpart. Additionally, the liquid smoke adds a wonderful mesquite flavor to the meat.
slightly adapted from allrecipes