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)!
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.
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. 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 to Serve With Beef Brisket
Million Dollar Macaroni and Cheese
Award Winning Sweet Moist Cornbread
Kicked Up Classy Creamy Potato Salad
Slow Cooker Hawaiian Baked Beans
Baked Parmesan Fingerling Potato Fries
Greek Pasta Salad with Sun-Dried Tomato Feta Pesto
Wedge Salad with Blue Cheese Ranch
Cranberry Apple Shaved Brussels Sprouts Salad
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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.
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You might also like:
Slow Cooker Beef Tips and Gravy
Slow Cooker Honey Balsamic Beef
Slow Cooker French Dip Sandwiches
Million Dollar Macaroni and Cheese
Crispy Baked Parmesan Fingerling Fries
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Deb says
This BBQ Brisket looks so moist and delicious! It’s making me hungry….I would love a couple of slices for breakfast right now!! Thanks for sharing the recipe, Jen!
Jen says
You are SO welcome Deb! I can’t wait for you to try it, you will LOVE it!
Vince says
I just ate and you’re making me hungry. Seriously, this recipe looks amazing. You couldn’t have got it any more perfect.
Jen says
What a nice compliment thank you so much! It truly is delicious, hope you can try it soon!
Jacob Crim says
I only have a medium sized rice maker, not sure if that could be subbed for a slow cooker. Do you know what temperature “low” is and I can potentially do this in my oven? Thanks!
Jen says
Hi Jacob, I’m sorry but a rice cooker won’t work instead of a slow cooker. I would definitely recommend getting a 6qt. slow cooker, you will use it all the time!
Jackie says
Hi Jen, I plan to make this tomorrow for dinner. It looks DELICIOUS! Do I put it in the oven covered or uncovered?
Thanks
Jen says
Thank you Jackie! You put it in the oven uncovered so it can sear. Enjoy!
S says
Would you recommend using regular BBQ instead of homemade? If so how much?
Jen says
Hi there, I definitely recommend the homemade barbecue sauce in the recipe – it is the best. You can substitute your favorite barbecue sauce if you are in a bind. You will need 1/2 cup barbecue sauce to add to the slow cooker per instructions and the rest is up to how much you want to smother the brisket with and serve it with.
Lee says
You mentioned after refrigerated the meat, you reheat it! “cook on low for 1-2 hours until warmed through and proceed with recipe”
Can I ask is it in the oven or grill, slowcooker? And what temperature?
Jen says
Hi Lee, I warm it back up in the slow cooker. So I refrigerate everything in the slow cooker removable insert and when I’m ready to reheat it, I plop the insert back into the slow cooker to warm up for 1-2 hours. I hope this helps!
Amanda says
Is this on low or high to reheat?
Jen says
LOW 🙂
Sarah Beers says
Jen… We made this last week, and it was amazing! I have a teenage boy and I can’t even guess how many pounds of meat he ate. He would have eaten it all three meals. Thanks for another awesome recipe! It’s going in the “book” over here.
Jen says
YAY! I love hearing you made this recipe already and that it was a huge hit! I’m honored it made it into “the book 🙂 Thank you Sarah!!!
Melissa says
Can I skip the soy sauce
Jen says
It’s a small amount so I think that would be fine. enjoy!
Thomas says
Hidy Jen, this recipe sounds awesome. Could 1 cup of beef broth be used instead of water? Also no one in my family can stand worstshire sauce..is there a substitute or just eliminate it. The sounds as good as the Mississippi Roast…
Jen says
Hi Thomas, I wouldn’t substitute beef broth or it will be way too strong along with the beef bouillon. I would just eliminate the Worcestershire. Enjoy!
April says
I see you answered similar to what I was going to ask about the beef broth instead of water. Could you leave out the beef bouillon and sub for the broth instead? Thanks.
Jen says
Hi April, the beef bouillon is a concentrated amount – it is 3x what you would find in one cup beef broth so it is not a direct swap. Hope that helps!
Giselle says
Can I set the slow cooker to HIGH instead of low? What would the new cooking time be?
Jen says
Hi Giselle, I suggest LOW for this type of meat and then using the overnight trick mentioned in the recipe and reheat the brisket as instructed.
Maggie says
It sounds delicious and I can’t wait to try it. I just have a question about the slow cooker. Do you start it on high for a couple hours then put it on low or just keep it on low?
Jen says
Hi Maggie, You just keep it on low 🙂 Enjoy!
Naomi says
My husband tried the Slow Cooker Beef Brisket recipe this weekend, but he used pork roast since that was what he was planning to cook. It was delicious! We loved the BBQ sauce. In fact, this may be our go-to BBQ sauce from now on. It was easy to make and tasted tangy and sweet. This is a keeper!
Jen says
Hi Naomi, I’m so happy you husband made and loved the brisket, especially the BBQ Sauce! It is definitely my favorite – it just makes everything better!
Lauren says
I have made this brisket 2 times already and my food critic boyfriend is already begging for me to make it again! Anyone reading this, MAKE THIS BRISKET! You will not be disappointed! And like others said, the barbecue sauce is the bomb!
Jen says
Hi Lauren, thank you for your awesome comment and endorsement! I’m thrilled both you and your boyfriend love it so much! If you haven’t tried my ribs, I highly recommend those too – they use the same BBQ sauce! Happy New Year!
Debbie S says
I made this and took it to my in laws house over the holidays. Everyone LOVED it! I have already bought another brisket and plan on making this weekend. Wonderful recipe and the sauce is to die for!
Jen says
YAY! I’m thrilled it was such a hit especially for the holidays! Thank you so much Debbie! I hope you love it again this weekend and are enjoying a very Happy 2018!
Anne Bailey says
I’m looking to use Beef Brisket as part of a Sunday Roast Beef dinner. Can I d9 it all as you say 8n the slow cooker, but without the bbq sauce etc?
Jen says
Hi Anne! I would replace the 1/2 bbq sauce with water and you should be good to go!
Megan says
You say beef bullion. Is that a mashed up cube of beef bullion or something else?
Jen says
Hi Megan! I use powdered beef bouillon instead of the cubes so that is why I measure it that way but the equivalent in cubes would definitely work!
Maggie says
I have the spice rub and BBQ sauce made and resting for tomorrow. Your recipe calls for a brisket of 4 – 5lbs. I was only able to get a 3lb. Would the cooking time be the same? BTW that rub and BBQ sauce are delicious! Love the blackberry in it.
Jen says
Thanks Maggie! The cooking time would probably still be close to the same. I would just start checking it sooner rather than later. Hope you love it!
Danette says
Could you just sear the meat the night before and then place in the slow cooker the next morning?
Jen says
absolutely!
Therese says
OMG!!!! This was amazing!! The Brisket was so tender and you weren’t kidding when you said the best ever BBQ sauce!!!! You need to bottle that goodness and sell it!! 🙂 I will never buy bottled BBQ sauce again. We cut up the left over Brisket and made sliders the next night.
Jen says
YAY! I love hearing the brisket AND the BBQ Sauce were both a hit! Thank you Therese!
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!!!!