Slow Cooked Beef Brisket (Printable)
Slow-cooked beef brisket with rich barbecue sauce, ideal for hearty family dinners.
# What You'll Need:
→ Beef
01 - 3 to 4 pounds trimmed beef brisket
→ Spice Rub
02 - 2 teaspoons smoked paprika
03 - 2 teaspoons garlic powder
04 - 2 teaspoons onion powder
05 - 1 teaspoon chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon black pepper
08 - 2 teaspoons kosher salt
09 - 2 tablespoons brown sugar
→ BBQ Sauce
10 - 1 cup ketchup
11 - 1/3 cup apple cider vinegar
12 - 1/3 cup brown sugar
13 - 2 tablespoons Worcestershire sauce
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon molasses (optional)
16 - 1/2 teaspoon liquid smoke (optional)
17 - 1/2 cup beef broth or water
18 - 1 teaspoon garlic powder
19 - 1 teaspoon onion powder
20 - 1/2 teaspoon black pepper
21 - 1/2 teaspoon salt
# Directions:
01 - Combine smoked paprika, garlic powder, onion powder, chili powder, cumin, black pepper, kosher salt, and brown sugar in a small bowl.
02 - Pat the brisket dry with paper towels, then evenly rub the spice mixture over the entire surface of the meat.
03 - In a separate bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, molasses, liquid smoke, beef broth, garlic powder, onion powder, black pepper, and salt until smooth.
04 - Place the brisket in the slow cooker with the fat side facing up. Pour the BBQ sauce over the brisket, ensuring full coverage.
05 - Cover and cook on low setting for 8 hours, or until the brisket is tender to the touch.
06 - Remove the brisket from the slow cooker and allow it to rest for 10 minutes to retain juices.
07 - Cut the brisket against the grain into slices or shred as preferred.
08 - Skim any excess fat from the sauce in the slow cooker and spoon it over the brisket before serving.
# Expert Advice:
01 -
- Eight hours of hands-off cooking means you can actually enjoy your day while dinner practically makes itself.
- That glossy, caramelized sauce sticks to every tender fiber of meat in a way that feels almost too good to be this simple.
- Leftovers transform beautifully into tacos, nachos, or loaded sandwiches without tasting like leftovers.
02 -
- Slicing against the grain is non-negotiable—cut parallel to the lines you see in the meat, not across them, or you'll end up with tough, chewy pieces.
- Don't skip patting the brisket dry; water on the surface stops the spice rub from forming that flavorful crust.
- The sauce will thicken as it sits, so if it seems too thin when the meat is done, that's completely normal—it continues to concentrate as it cools.
03 -
- If your brisket is particularly thick, cook it standing on its edge first, then flip it halfway through the cooking time to ensure even cooking throughout.
- The internal temperature should reach about 190°F (88°C) for that perfect fall-apart tenderness—use a meat thermometer to check without lifting the lid constantly.