Slow Cooked Beef Brisket (Print Version)
Tender beef brisket slow-cooked with a smoky, tangy barbecue sauce for rich and juicy results.
# What You'll Need:
→ Beef
01 - 3.3 lbs beef brisket, trimmed
→ Spice Rub
02 - 2 tbsp smoked paprika
03 - 1 tbsp brown sugar
04 - 2 tsp garlic powder
05 - 2 tsp onion powder
06 - 1 tsp ground black pepper
07 - 1 tsp salt
08 - 1/2 tsp cayenne pepper
09 - 1 tsp dried thyme
→ BBQ Sauce
10 - 1 cup tomato ketchup
11 - 1/3 cup apple cider vinegar
12 - 1/4 cup brown sugar
13 - 2 tbsp Worcestershire sauce
14 - 1 tbsp Dijon mustard
15 - 1 tsp smoked paprika
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - 1/2 tsp salt
19 - 1/2 tsp black pepper
→ Additional
20 - 1 large onion, sliced
21 - 3 cloves garlic, minced
22 - 1/2 cup beef broth
# Directions:
01 - Pat the brisket dry with paper towels. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, cayenne pepper, and dried thyme. Rub the spice mixture thoroughly over all surfaces of the beef.
02 - Arrange the sliced onion and minced garlic evenly across the bottom of the slow cooker. Place the seasoned brisket on top of the aromatics, positioning the fat side facing upward.
03 - In a separate bowl, whisk together tomato ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, black pepper, and beef broth until smooth. Pour half of the sauce over the brisket; reserve the remaining sauce for serving.
04 - Cover the slow cooker with its lid. Cook on low heat setting for 8 hours, or until the brisket is fork-tender and easily shreds with gentle pressure.
05 - Carefully remove the brisket from the slow cooker and transfer to a cutting board. Allow the meat to rest for 10 minutes to redistribute juices. Slice the brisket against the grain into thin strips for maximum tenderness.
06 - Skim excess fat from the cooking juices remaining in the slow cooker. Serve the sliced brisket with the reserved BBQ sauce, warmed if desired. The remaining cooking liquid can be reduced and served as an additional au jus.
# Expert Tips:
01 -
- The spice rub creates this incredible crust that seals in all the beefy goodness
- Your house will smell amazing all day long, like you've been laboring over a smoker for hours
02 -
- Slicing against the grain is non-negotiable—cut with the grain and you'll wonder why everyone raves about brisket
- The internal temperature should reach around 205°F for that perfect tender texture
03 -
- Marinating the rubbed brisket overnight makes a noticeable difference in flavor penetration
- If your sauce tastes too acidic when raw, don't worry—the long cooking time mellows it perfectly