Slow Cooker Beef Brisket (Printable)

Juicy brisket slow-cooked with smoky BBQ sauce, perfect for sandwiches, tacos, or classic accompanying dishes.

# What You'll Need:

→ Beef

01 - 3 lb beef brisket, trimmed

→ Spice Rub

02 - 2 tsp kosher salt
03 - 1 tsp black pepper
04 - 2 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - ½ tsp cayenne pepper (optional)
08 - 2 tbsp brown sugar

→ BBQ Sauce

09 - 1 cup ketchup
10 - ¼ cup apple cider vinegar
11 - ¼ cup brown sugar
12 - 2 tbsp Worcestershire sauce
13 - 1 tbsp Dijon mustard
14 - 1 tbsp smoked paprika
15 - 1 tsp garlic powder
16 - 1 tsp onion powder
17 - ½ tsp black pepper
18 - ½ tsp salt

→ Optional

19 - Chopped fresh parsley, for garnish

# Directions:

01 - Combine all spice rub ingredients in a bowl and rub evenly over the brisket.
02 - Whisk together all BBQ sauce ingredients until smooth.
03 - Place brisket in the slow cooker, pour half the BBQ sauce over the meat, reserving the remainder for serving.
04 - Cover and cook on low for 8 hours until brisket is very tender and shreds easily.
05 - Remove brisket and let rest for 10 minutes. Slice or shred as preferred.
06 - Skim excess fat from remaining sauce in the slow cooker before serving.
07 - Serve sliced brisket with reserved BBQ sauce and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • The brisket practically falls apart with zero babysitting required.
  • Your kitchen smells like a backyard cookout even in the middle of winter.
  • Leftovers transform into at least three different meals without any extra work.
02 -
  • Don't trim all the fat off the brisket before cooking, it bastes the meat from the inside and keeps it from drying out.
  • Slicing against the grain is the difference between tender bites and chewy disappointment, look for the direction of the muscle fibers and cut perpendicular.
  • If the sauce tastes too sweet at the end, add a splash more vinegar to bring it back into balance.
03 -
  • Let the brisket come to room temperature for 30 minutes before rubbing it, the seasoning sticks better and cooks more evenly.
  • Save the cooking liquid and use it to moisten any dry spots when reheating, or drizzle it over rice or mashed potatoes.
  • If you're in a hurry, cook on High for 5 hours instead, though Low gives you a more tender result.

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