This Slow Cooker Beef Brisket Recipe is wonderfully juicy, flavor exploding, melt-in-your-mouth and “better than any restaurant” according to my food critic husband!
Beef Brisket can be prepared many ways – there’s smoked beef brisket, oven beef brisket but I’m telling you this Slow Cooker Beef Brisket recipe is my favorite method for juicy, flavor exploding beef brisket! And it’s SO EASY! It’s the ultimate stress free company dinner because it can be made days in advance then reheated in the slow cooker for stress free entertaining (which is actually my preferred method)!
Slow Cooker Brisket Video
Brisket Recipe
I have been giddily waiting to share this Beef Brisket Slow Cooker Recipe with you because it is Christmas worthy!! I truly love this Beef Brisket Recipe more than my crazy popular Slow Cooker French Dip Sandwiches, Slow Cooker Barbecue Ribs, Slow Cooker Carnitas, etc. I know that is a bold statement, but this brisket is boldly delicious.
As Patrick and I stood around devouring this meat the second after I finished photographing, effusive oohs and ahhs was all that could be uttered until we couldn’t stuff our faces any more. So if you have never made beef brisket or never made slow cooker beef brisket, prepare for your mind to be blown with this easy method for crazy tender, juicy beef brisket every single time.
What is Brisket?
Beef brisket boasts the richest natural flavor of any cut of meat and is my choice meat whenever I dine at any barbecue restaurant. The flavor comes in part from the extra long cooking time required to break down the fibers of the meat as brisket comes from the front breastbone of the cow so there is a lot of connective tissue and muscle that supports much of the weight of the cow.
This means brisket holds its shape so you can either slice it OR shred it, unlike chuck roast and short ribs that shred easily when cooked for a long period of time. Why this is important is that you don’t have to worry too much about overcooking your beef brisket because it will hold together to the point of being shreddable. When I cooked this beef brisket, it was sooooo tender but I was still able to slice it AND I was still able to easily shred it as well.
This also means beef brisket is ideal for slow cooking and ideal for stress free entertaining.
How To Cook Beef Brisket
I love using my slow cooker during the holidays because not only does it free up the oven, but the results are wonderfully tender and every bit as delicious as oven results. Making and serving beef brisket on the same day can be difficult, however, unless you plan ahead because the brisket requires a good 8-10 hours of cooking time. That is why I like to prepare my brisket the day before.
To do this, we first make our brisket by rubbing it in our custom spice mix that elevates this Slow Cooker Beef Brisket to restaurant quality. The Spice Rub is an intoxicating blend of paprika, brown sugar, chili powder, chipotle powder, onion powder, garlic powder, dried thyme, salt and pepper. The rub is not too spicy, not too sweet, but just plain flavorful.
Next, we oven sear the beef brisket by simply baking it at 425 for 30 minutes. This seals in the spices/juices, renders some of the fat and adds a depth and complexity of flavor that can’t be achieved any other way. Meanwhile, we whisk up our tantalizing homemade barbecue sauce that I first used in my Slow Cooker Barbecue Ribs and my Crockpot BBQ Chicken. This Barbecue Sauce is a reader favorite and the “only barbecue sauce I will ever use,” according to many. So while you can use your own bottled barbecue sauce, I highly recommend this version. It is sweet and tangy and just right.
We add ½ cup of this barbecue sauce to our slow cooker along with 1 cup water, 2 tablespoons Worcestershire, 1 tablespoon reduced sodium soy sauce and 1 tablespoon beef bouillon. Squish in our oven seared beef brisket and let it cruise on low for 8-10 hours until brisket is very tender, flipping over half way through cooking. If your brisket feels tough, it just need more time cooking – so cook on…
After your beef brisket is cooked, this is when I remove the slow cooker ceramic insert and refrigerate it with the brisket and all the juices for 1-3 days. Not only does the flavor improve, it becomes even more tender and makes prep the next day a snap. When ready to serve, simply skim off the hardened fat then cook on low for 1-2 hours until warmed through.
At this point, you can serve as is, or I like to remove the brisket to a foil lined baking sheet and smother all over with our homemade barbecue sauce and broil for 5-10 minutes, until slightly caramelized which enhances the savory meaty, complex “nutty” flavor.
Your now fork tender, flavorful, juicy, rich Slow Cooker Beef Brisket is ready to be sliced across the grain or shredded and slathered in tangy barbecue sauce. The brisket can be served as is or piled high on a bun for the Best Beef Brisket Sandwich of. your. life. Any way you serve it, this comforting, convenient, luxurious beef brisket will have you and all your guests “oohing” and “ahhhing” for more!
If you are looking for more meaty sandwiches to love, I highly suggest my Slow Cooker French Dip Sandwiches, Slow Cooker Italian Beef Sandwiches, Slow Cooker BBQ Pulled Pork Sandwiches and my Philly Cheesesteak Sandwiches. They are EPIC.
What Should I serve with Beef Brisket?
- Million Dollar Macaroni and Cheese
- Best Baked Beans
- Corn Salad with Cilantro Lime Dressing
- Award Winning Sweet Moist Cornbread
- Kicked Up Classy Creamy Potato Salad
- Company Mashed Potatoes
- Baked Parmesan Fingerling Potato Fries
- Cheesy Pull Apart Pesto Bread
- Slow Cooker Creamed Corn
- Perfect Fruit Salad with Honey Citrus Dressing
- Creamy Bacon Pea Pasta Salad with Lemon Parmesan Dressing
- Greek Pasta Salad with Sun-Dried Tomato Feta Pesto
- Wedge Salad with Blue Cheese Ranch
Want to try this Beef Brisket Slow Cooker Recipe?
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©Carlsbad Cravings by CarlsbadCravings.com
| Prep Time | 15 minutes |
| Cook Time | 8 hours |
| Servings | -10 people |
- 4-5 pounds beef brisket trimmed of excess fat
- 1 cup water
- 1 tablespoon beef bouillon
- 2 tablespoons Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 1/2 cup homemade barbecue sauce (directions to follow)
- 2 tablespoons paprika
- 2 tablespoons packed brown sugar
- 1 tablespoon chili powder
- 2 tsp EACH garlic powder, salt
- 1 tsp EACH onion powder, chipotle powder, pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper optional for more heat
- 1 1/2 cups ketchup
- 1/3 cup molasses
- 1/3 cup packed brown sugar
- 1/4 cup seedless blackberry preserves
- 1/4 cup apple cider vinegar
- 1 tablespoon reserved Spice Rub from above
- 1 tablespoon mesquite liquid smoke optional but recommended*
Ingredients Slow cooker
Spice Rub
Barbecue Sauce
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- Preheat oven to 425 degrees F. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy clean up. Set aside.
- Spray 6 quart (or larger) slow cooker with non-stick cooking spray.
- Trim brisket of excess fat and rinse and pat dry. If your brisket is extra long then slice it in half so it will fit in your slow cooker.
- In a medium bowl, whisk together Spice Rub ingredients. Remove 1 tablespoon Spice Rub and add to a medium bowl to use in your barbecue sauce. Rub all remaining Spice Rub evenly all over the meat then place brisket on prepared baking sheet. (You can let sit at room temperature for 30 minutes or refrigerate up to 24 hours if desired). Bake uncovered for 30 minutes at 425 degrees F to sear meat.
- Meanwhile, add all of the Barbecue Sauce ingredients to the 1 tablespoon reserved Spice Rub and whisk to combine. Remove 1/2 cup barbecue sauce and add to slow cooker along with 1 cup water, 2 tablespoons Worcestershire, 1 tablespoon reduced sodium soy sauce and 1 tablespoon beef bouillon. Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking).
- Using tongs (so you don’t burn yourself) carefully transfer brisket to slow cooker. It will be large so you will have to squish it in. Not all of it will be under the liquid.
- Cover and cook on LOW for 8-10 hours until brisket is very tender, flipping over half way through cooking. If your brisket is tough, it just needs to cook longer.
- Remove brisket to a foil lined baking sheet. Brush with barbecue sauce and broil 5-10 minutes, until slightly caramelized. Meanwhile, microwave or simmer remaining barbecue sauce until warmed through.
- Brush brisket again with barbecue sauce and slice across the grain or chop if desired. Serve with remaining barbecue sauce plain or they make delicious sandwiches. (See side dish suggestions below recipe.)
- MAKE AHEAD: I often will cook my brisket until tender then remove the removable ceramic insert and refrigerate the brisket in the juices. The next day, I skip off all the hardened fat then cook on LOW in the slow cooker for 1-2 hours until warmed through and proceed with recipe.
*Liquid smoke can be found next to the barbecue sauce in most grocery stores. It adds a wonderfully smoky flavor.
©Carlsbad Cravings Original
This post first appeared on The Slow Roasted Italian website where I am a contributor.
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Slow Cooker Beef Tips and Gravy
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Jo Ann Richardson says
Would hickory flavored liquid smoke work as well? We are allergic to mesquite.
Jen says
absolutely!
Jamie says
I have made this a few times, and my family loves it! My oldest son said, “Seriously Mom, this is the best BBQ sauce I have ever had!” This one is a keeper!
Jen says
Hi Jamie, that is awesome you have already made this brisket a few times and I’m thrilled the BBQ Sauce is a hit! Please tell your son thank you for the compliment from me 🙂
Melanie says
This was the best brisket I’ve ever had- let alone made! So tender and the flavor was unreal! Like others said, the best barbecue sauce ever! Thanks so much for sharing! We will be making this often.
Jen says
Thanks for such an awesome comment Melanie! I am honored this is the best brisket you have ever had, that means so much to me!
Samantha says
I made this tonight and was very impressed with this slow cooker recipe. I’ve tried many slow cooker recipes but have been disappointed by many. This one is NOT a disappointment. I rubbed the meat and let it sit overnight before started the cooking process. I placed it in my slow cooker on low for 9 hours and made the sauce. The sauce was delicious with no cooking required! When the brisket was done, Brushed with sauce and sliced, I drizzled some of the cooking juices over the meat and it was sooo good. My husband and son loved it too. I don’t usually comment unless I’m very impressed with a recipe and this one earned it.
Jen says
Hi Samantha, I’m so happy this recipe earned a comment and that your husband and son loved it too! I’m sure it was extra delicious sitting overnight and with the drizzling of cooking juics – mmmm! You might also love my SC French Dip Sandwiches – also a popular slow cooker meal. Thanks for taking the time to comment!
Teresa says
How long is too long in the slow cooker? I’m just past the 10 hr mark but it doesn’t yet seem really tender. Still stringy and slightly tough. Should I pull it off and let it rest in the refrigerator, or keep it slow cooking until it feels tender? Thanks!
Jen says
Hi Teresa, sorry I had company in town so I’m just getting to this. I would have said you could have done either totally depending on your schedule – keep cooking until it is tender (which will happen eventually) or start cooking it again in the morning. Sorry it took so long to cook – there are just too many variables for me to calculate an exact cooking time.
Janice says
I am making the bbq now and plan on serving it on slider buns for a party in 3 days. Will it be ok in the fridge or should i freeze it in a large freezer bag for a day or so. Thanks!
Jen says
Hi Janie, it will be fine in the fridge for 3 days. You will just want to toss it with more barbecue sauce before serving so it’s nice and saucy. Enjoy!
Cindy latiak says
Where can I find the chipotle powder ~ can’t wait to try this ~ looks absolutely fabulous ❤️
Jen says
Hi Cindy, every grocery store should have chipotle powder. Sometimes it’s called Ground Chipotle Pepper as well. I hope that helps!
Sandra says
How do you do what you do? You take everyday ingredients and make the most outstanding tasting foods.
I have never made brisket ever. Very intimidated but then I saw this recipe and decided to give it a try. I figured if I mess it up for Easter dinner, there’s always your Brown Sugar Glazed Ham recipe that I also made for dinner. Super easy, super delicious. And the BBQ sauce was a perfect compliment. When I first saw you used blackberry jelly, I thought “Where am I going to find this at?” I found it at all 3 grocery stores that I shop at. Another everyday ingredient that I just didn’t know about.
Another recipe to go into in “go-to” recipe binder. Thank you Jen.
Jen says
Thank you for all your awesome comments Sandra! I am honored you made so many of them for Easter and thrilled – and relieved – this was another winner! I really try and cook with everyday ingredients so an appreciate comment like yours totally makes my day!
Amanda says
Do you have to sear it in the oven or can you just put it in the crockpot without searing?
Jen says
I highly recommend searing it for more flavor.
Amy says
Wow! Outstanding recipe! My family practically licked the platter clean
Jen says
Awesome, thank you so much Amy!!!!
Karyn says
Holy barbecue heaven!! This is the best brisket ever. I literally couldn’t believe the flavor. Between this recipe and your bbq ribs recipe, we don’t even go out for bbq anymore. Your bbq sauce is insane. Love the flavor that the brisket gets from the searing. Must not skip this step. Another home run! Thank you and happy cooking 🙂
Jen says
wahoo! I’m thrilled this is “the best brisket ever” and that you love it as much as my ribs! Thank you Karyn, I’ll keep the barbecue recipes coming!
Jack @ BBQ Recipez says
I made this for dinner last night and it was sensational. My wife, mother in law, 3 year old and 1 year old loved it.
Jen says
YAY! Thanks so much Jack! I’m thrilled it was a hit with everyone! If you haven’t tried my ribs yet, those are equally delicious 🙂 Happy cooking!
Amanda says
My brisket is just over 7 pounds, should I plan on 12 to 14 hours in the crock pot? What would you recommend?
Jen says
Hi Amanda, I have never cooked a brisket that size so I am guessing at this point 🙂 12-14 hours sounds about right, I would just make sure you are there to check it at 10 hours and then add time accordingly. Sorry I can’t be of more help!
Julie says
I’m curious how long the barbeque sauce stays in the fridge? Have you ever froze it? I always make a double batch! Thank you 🙂
Jen says
Hi Julie, it doesn’t have anything in it with a short shelf life so I would think it could last quite some time but I don’t have an exact answer for you – sorry! But when in doubt freeze it, it freezes beautifully!
Cynthia says
Just curious if you think this recipe would work for making pulled pork? I saw your other recipe for it but like this one better. 🙂
Jen says
Yes! I think it would be fabulous!
Howard says
Can you clarify the part about the bullion please? (I’m a novice!) Instructions say to add 1 tbsp bullion, does that mean add 1 tbsp of bullion powder- which seems to be about 3 cubes which is so much? Or one bullion cube straight to the crockpot? Or dissolve a cube in water and add 1 tbsp of that broth to the crockpot? Thanks!
Jen says
Yes, 1 full tablespoon powder added directly to the pot – no need to dissolve it first. I hope that helps, enjoy!