Slow Cooker Beef Brisket (Print Version)

Tender beef brisket slow cooked and coated in rich barbecue sauce, ideal for family meals.

# What You'll Need:

→ Beef

01 - 3 to 4 pounds beef brisket, trimmed

→ 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 all spice rub ingredients in a small bowl and mix thoroughly.
02 - Pat brisket dry with paper towels and evenly coat with the prepared spice rub.
03 - Whisk together all sauce ingredients in a separate bowl until smooth.
04 - Place brisket fat side up in the slow cooker and pour the BBQ sauce over, covering the meat completely.
05 - Cover and cook on low heat for 8 hours until tender.
06 - Remove brisket and let rest for 10 minutes before slicing or shredding against the grain.
07 - Skim excess fat from sauce, then serve the brisket with the sauce spooned over.

# Expert Tips:

01 -
  • The meat becomes so tender it practically melts on your tongue with almost zero effort on your part.
  • Eight hours means you can literally set it and forget it, then come home to dinner that tastes like it took all day.
  • The homemade sauce strikes that perfect balance between tangy, sweet, and smoky without tasting overly processed.
02 -
  • Never skip patting the brisket dry—moisture prevents the spice rub from adhering, and you'll end up with bland meat hiding under seasoning.
  • Fat side up matters because it renders down through the cooking time and bastes the meat from above, keeping it impossibly tender.
  • Always slice against the grain, or the meat will shred awkwardly and feel tough, even though it cooked perfectly.
03 -
  • If your slow cooker tends to run hot, check the brisket at 7 hours instead of waiting the full 8—some cookers vary significantly.
  • Make the sauce the night before and store it in the fridge, so you can wake up and just layer everything into the slow cooker in the morning.

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