This wonderfully juicy, flavor exploding, melt-in-your-mouth Slow Cooker Beef Brisket Recipe is “better than any restaurant” according to my food critic husband!
There are many ways to prepare beef brisket – there’s smoked beef brisket, oven beef brisket but I’m telling you this Crockpot 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 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 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 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 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. Any way you serve it, this comforting, convenient, luxurious beef brisket will have you and all your guests “oohing” and “ahhhing” for more!
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