Slow Cooker Beef Brisket
Updated
Updated
Crazy delicious and easy beef brisket that will make your mouth water. This Slow Cooker Brisket is coated with wonderful spices and a killer homemade barbecue sauce, then slow cooked all day until perfectly tender. Slices like a dream and tastes incredible.
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5 STAR REVIEWS
Growing up Jewish, beef brisket was (and still is) a staple at Rosh Hashanah, Passover, and Hanukkah dinner. But I never really liked it – the flavor was very strong and rich, but not at all sweet. And as a kid, that was not palatable.
It wasn’t until I was in my early forties when I tried a brisket made in the crock pot with barbecue sauce and different seasonings that I changed my tune. This recipe is tender, flavorful, and simply amazing.
What is Beef Brisket?
Cuts of beef like short ribs and beef chuck in a beef stew have a lot of connective tissue which allows the meat to fall apart easily after slow cooking all day. Brisket, on the other hand, holds its shape great even after slow cooking for a very long period, and can still be sliced. Yes, it’s plenty tender enough to shred, but it’s also extremely lean. We prefer beef chuck for recipes that call for shredding, since the higher fat content renders more juicy pieces.
If you’re browsing the deli case at your local market, you might notice other meats referred to as brisket, such as corned beef brisket or pastrami brisket, but those are a type of brisket that’s been already prepared and brined. Don’t confuse slow cooker corned beef (also delish!), which has been salt cured, with this barbecue brisket recipe – cooked plain brisket is never pink.
Slow Cooker Beef Brisket
Ingredients
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons coarse salt
- 2 teaspoons black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 3 pounds uncooked beef brisket, fat trimmed
- 1/2 teaspoon liquid smoke
- 1 small sweet onion, thinly sliced
- 1 cup baby carrots
- 1 1/2 cups barbecue sauce
- 1/3 cup low sodium beef broth, (or chicken broth)
- 2 tablespoons Worcestershire sauce
- 2 yukon gold potatoes, peeled, cut into 1 1/2-inch cubes
Instructions
- Lightly coat a 6-quart oval slow cooker with nonstick cooking spray.
- In a small bowl, mix together the brown sugar, paprika, oregano, salt, black pepper, onion powder, garlic powder, cumin, and cayenne. Set aside.
- Warm olive oil in a nonstick skillet over medium-high heat. Season the brisket with a bit of salt and pepper; add to the skillet and sear until golden brown, about 2 minutes per side. Transfer the brisket to the crockpot.
- Dot the beef evenly with the liquid smoke, then sprinkle with the spice mixture and gently rub it in.
- Add the onion and carrots over the top.
- Whisk together the barbecue sauce, beef broth, and Worcestershire sauce; pour over the veggies and brisket.
- Cover and cook on low until fork tender, for 8-10 hours. (Add in the potatoes and submerge in the liquid when there is 2 hours left in the cooking time.)
- 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.
Notes
- Barbecue sauce: We love our homemade bbq sauce or Sweet Baby Rays.
- Liquid smoke: This adds a wonderful mesquite flavor to the meat.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
What to Serve with Barbecue Beef Brisket
This recipe pairs well with a lot of different side dishes. We really love it over mashed potatoes and roasted carrots. It’s also fantastic alongside our cornbread, potato salad or macaroni salad. Or pile strips onto buns and top with our favorite coleslaw. Holiday dinner, Sunday dinner, weeknight dinner, potluck – this recipe works for all occasions!
Storing Leftovers
- Fridge. Allow the brisket and sauce to cool completely, then transfer to separate airtight containers. It will keep in the fridge for 3 days.
- Freezer. Transfer to airtight freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight.
- To reheat. Transfer brisket to a baking dish and tent with foil. Bake at 350 degrees for about 20 minutes or until warmed through. Warm the sauce on the stovetop in a small pot or saucepan.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
I’m excited to try this. I have a 10lbs brisket I’m going to try to get to fit in my crockpot. LOL. I’m nervous about how long it’ll take to cook. Can I cook it on HIGH? Or does it need to be on the low setting?
For optimal results and tender beef, it should cook on low. I’ve never tried this recipe with such a large brisket. Good luck!
The first time I ever dared to make brisket, I used your recipe. I was so happy I did. This is so delicious, juicy and flavorful and is definitely a keeper. In fact, it’s the first time I have written a review because I want others to try it out. Thank you so much for sharing and letting your recipe be a part of my family’s dinner choices.
I used a smaller brisket because I have a smaller crock pot and served it with steak fries – big hit!
This had incredible taste and was so easy. We served it to a group and there was nothing left!
I only ever had the Jewish/northern version growing up. It was only 6 years ago when we came back to Texas and I had barbecue brisket that I was like WHOA. Couldn’t wait to try this and it was SO GOOD. Thank you!