Slow Cooker Beef Brisket is rubbed with spices then braised for hours in BBQ sauce. Better than anything you can get at the deli or a restaurant, this will get everyone raving at the table!
Slow Cooker Beef Brisket shows off how a tough cut can become something amazing when you cook it right. Our brisket gets two layers of flavor— the spice mix and our leveled-up BBQ sauce. Then, we slow-braise it for several hours until every inch is infused with those awesome flavors and the meat is tender.
What is brisket?
It’s a beef cut that’s one of the best choices for slow cooking. It’s one of the toughest cuts out there, full of connective tissues, and without the high amount of marbling, you’ll find in a rib-eye. But cook it low and slow, and it will rival even the juiciest steak in terms of tenderness.
Slow Cooker Beef Brisket
4 pounds beef brisket
2 tablespoons garlic powder
1 teaspoon onion powder
2 tablespoon brown sugar
1 teaspoon mustard powder
1 tablespoon smoked paprika
2 teaspoons salt
1/2 teaspoon cracked black pepper
1/2 teaspoon cracked white pepper
1/2 teaspoon cracked red pepper
1/2 teaspoon cumin
1 teaspoon chili or Cayenne powder
2 tablespoons olive oil
3 cups barbecue sauce
6 garlic cloves (minced)
2 tablespoons brown sugar
1 tablespoon molasses
2 tablespoon ketchup
2 tablespoons olive oil
2 teaspoons soy sauce
1/4 cup apple cider vinegar
2 tablespoon Worcestershire sauce
1/2 cayenne pepper (if you like it spicy)
1 teaspoon salt
Spray the inside of a 6-quart slow cooker with cooking spray.
Combine seasoning ingredients into a bowl. Pat dry the beef brisket and rub well the seasoning all over it.
Mix the sauce ingredients in a bowl until combined.
Add the beef brisket to the slow cooker and completely cover it with half of the sauce.
Refrigerate the remaining sauce to use later.
Cover slow cooker with the lid and cook on low for 8-10 hours, or high setting for 4-5 hours, or until fork-tender.
Preheat oven to 400 degrees F.
When done, transfer the brisket onto a baking sheet lined with foil.
Pour 1/2 cup of the slow cooker juices into the remaining sauce.
Baste brisket with the sauce and broil (or grill) for about 10-15 minutes or until it begins to char and crisp on the edges. Baste again and broil (or grill) until sticky on top and charred on the edges.
Let it rest for 10 minutes before serving.
To serve, slice the brisket thinly across the grain and serve with the remaining