This Slow Cooker Barbecue Beef Brisket is tender, juicy, and full of flavor. It’s an easy, melt-in-your-mouth beef recipe that works well for a festive holiday dinner or a busy weeknight when you need hands-off cooking.
An Easy BBQ Beef Brisket Recipe
The slow cooker is an excellent tool for brisket: it transforms a tough cut into something incredibly tender with minimal effort. This crock pot brisket is simple to prepare and packed with rich, savory barbecue flavor.
The recipe makes generous portions, so it’s ideal for feeding a crowd or for enjoying leftovers. Leftover brisket reheats beautifully and can be transformed into sandwiches, tacos, or added to other meals throughout the week.
What is Brisket?
Brisket is a flavorful cut of beef from the cow’s breast. It benefits from long, slow cooking to break down connective tissue and become tender. When cooked properly, brisket is richly flavored and easy to slice or shred for many dishes.
This slow cooker method helps the meat stay moist while developing a delicious, saucy coating that pairs well with classic barbecue seasonings.
Recipe Ingredients
- Boneless beef brisket
- Brown sugar: Light or dark, for the spice rub.
- Paprika: Sweet or smoked, depending on preference.
- Kosher salt
- Garlic powder
- Onion powder
- Dried parsley
- Fresh black pepper
- Dried oregano
- Ground cumin
- Cayenne pepper
- Chili powder
- Barbecue sauce: Use your favorite bottled sauce or a homemade version for best flavor.
How to Make Beef Brisket in the Slow Cooker
- Make the spice rub: Whisk the rub ingredients in a small bowl. Any leftover rub can be saved for pork, chicken, or seafood.
- Prepare the brisket: Pat the meat dry, then rub the spice mix all over the brisket.
- Rest: Let the meat sit at room temperature for 30 minutes, or refrigerate up to 24 hours to deepen flavors. If refrigerated, remove 30 minutes before cooking.
- Add sauce to the slow cooker: Pour the barbecue sauce into the slow cooker.
- Browning (optional): For added color and flavor, sear the brisket in a hot skillet with a little oil until browned on both sides, then transfer to the slow cooker.
- Coat with sauce: Place the brisket in the slow cooker and turn to coat with the barbecue sauce.
- Cook: Cover and cook on LOW for about 10 hours or on HIGH for 5–6 hours, until the meat is tender and easily pulls apart with a fork.
- Slice: Transfer the brisket to a cutting board, let it rest for a few minutes, then slice thinly against the grain.
- Serve: Return sliced meat to the slow cooker to combine with the juices, then serve warm.
Tips for the Best Brisket
- Use a flavorful sauce: A homemade barbecue sauce can elevate the dish, but a good-quality bottled sauce works well, too.
- Cook low and slow: Longer cooking at low temperature yields the most tender results. Use high only when necessary for a quicker finish.
- Optional sear: Searing the brisket before slow cooking adds depth of flavor and a slightly crisp exterior.
Serving Suggestions
- Season ahead: For a stronger flavor, apply the rub and refrigerate the brisket overnight. Allow it to come to room temperature before cooking.
- Shred or slice: Serve thinly sliced against the grain, or shred the meat for sandwiches, tacos, or nachos.
- Classic sides: Brisket pairs well with baked beans, macaroni salad, coleslaw, roasted vegetables, or cornbread.
How to Store and Reheat Leftovers
- Store leftover brisket in a covered container with some of the cooking juices. Refrigerated brisket will keep for up to 3 days and often tastes better after the flavors have melded.
- Before reheating, let the meat sit at room temperature for about 30 minutes. Reheat gently in the slow cooker, oven, on the stove, or in the microwave to preserve moisture.
Slow Cooker Barbecue Beef Brisket
Ingredients
- 4 pounds boneless beef brisket
- 1 cup barbecue sauce
For the Spice Rub
- 1/4 cup light or dark brown sugar
- 2 tablespoons sweet or smoked paprika
- 1 tablespoon kosher salt
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon dried parsley
- 2 teaspoons fresh ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
Instructions
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In a small bowl, whisk together the spice rub ingredients. Save any excess for other recipes.
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Pat the brisket dry, then rub the spice mixture evenly over the meat.
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Let the meat sit at room temperature for 30 minutes, or refrigerate up to 24 hours. If refrigerated, remove 30 minutes before cooking.
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Pour the barbecue sauce into the slow cooker.
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Optional: heat a tablespoon of olive oil in a skillet over medium-high heat and sear the brisket on both sides until browned for extra flavor.
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Place the brisket in the slow cooker and coat it with the sauce.
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Cover and cook on LOW for about 10 hours or on HIGH for 5–6 hours, until the meat is tender.
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Transfer the brisket to a cutting board, let rest for 5 minutes, then slice thinly against the grain.
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Return slices to the slow cooker to combine with the juices, then serve warm.
Equipment
- Slow cooker
Nutrition
| Calories: 226 kcal
| Carbohydrates: 12 g
| Protein: 24 g
| Fat: 9 g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and preparation.
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