This Slow Cooker Beef Brisket Recipe is wonderfully juicy, flavor exploding, melt-in-your-mouth and ideal to prep ahead for stress-free entertaining! Readers call it, “AMAZING!,” “outstanding” and “sensational” with a barbecue sauce “that is to die for!” So, I’ve if you’ve been intimidated or underwhelmed by crock pot brisket, follow this EASY recipe full of tips and tricks for “the best brisket ever!”
WATCH: How to Cook Brisket
Beef Brisket Recipe
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 so 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.
CROCKPOT BRISKET INGREDIENTS
This slow cooker BBQ brisket truly is spectacular! Here’s what you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):
- Beef brisket: Trim the beef of any excess fat, rinse, and pat dry before using.
- Beef bouillon: Adds a wonderful depth of flavor to the BBQ brisket.
- Worcestershire sauce: You just need 2 tablespoons, but it really makes a difference to the brisket.
- Soy sauce: I recommend using reduced sodium soy sauce so you can control the amount of salt in this slow cooker brisket.
- Special spice rub: My homemade spice rub combines paprika, brown sugar, chili powder, garlic powder, and more. It’s incredibly flavorful!
- Homemade bbq sauce: If you’re going to take the time to cook an expensive cut of meat like brisket, you really should make your own BBQ sauce to go with it. Trust me on this one! My homemade BBQ has received hundreds rave reviews on my BBQ Ribs post and will convert you forever!
How to Cook Brisket in Crock Pot
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. Let’s take a closer look with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- 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 BBQ 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 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!
Can I prep Crockpot Brisket in Advance?
Yes! 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 skim off all the hardened fat then cook on LOW in the slow cooker for 1-2 hours until warmed through and proceed with recipe.
How to Cook Brisket on a Grill
1. Prep and Season the Brisket
•Trim your brisket and apply the same rub used in the original recipe to coat it thoroughly.
•Let it marinate for at least 30 minutes or overnight for a deeper flavor.
2. Set Up Your Grill for Indirect Grilling (Low & Slow)
•For a charcoal grill, pile coals on one side and place a water pan beneath the grill grate on the opposite side to regulate heat.
•For gas grills, light only one or two burners, leaving the other burners off to create an indirect cooking zone.
•Aim to maintain a steady temperature around 225–300 °F (107–149 °C).
3. Smoke and Slow-Cook
•Position the brisket fat-side up on the cooler side of the grill (away from direct heat). If desired, add soaked wood chips (like apple or hickory) on the lit side for extra smoky flavor.
•Close the lid and smoke for several hours—until the internal temperature reaches 185–190 °F for tenderness.
4. Rest and Slice
•Once it hits the target temperature, remove the brisket and let it rest, tented with foil, for at least 10–15 minutes. This step keeps it juicy and tender—just as in the slow-cooker method. Serve with homemade barbecue sauce.
Brisket Cook Time
•Crockpot (Slow Cooker): Cook on low for 8–10 hours for a tender, pull-apart brisket
•Grill (Indirect, Low & Slow): Cook for about 5–6 hours total, depending on your grill and how consistent the temperature is.
Brisket Temp
Brisket is pull-apart tender when its internal temperature reaches around 185–190 °F (85–88 °C). At this point, the connective tissue has fully broken down, making the meat incredibly juicy, tender, and easy to shred with a fork.
How to Cut Brisket
1. Rest First: Let the brisket rest 15–20 minutes after cooking so the juices redistribute.
2. Identify the Grain: Look closely at the lines of muscle fibers running through the meat—this is the “grain.”
3. Slice Against the Grain: Always cut perpendicular to the grain. This shortens the muscle fibers, making each bite tender and easy to chew.
4. Thin Slices Are Best: Aim for slices about ¼-inch thick for sandwiches or serving; thinner slices maximize tenderness and soak up sauces.
5. Separate the Point (Optional): If your brisket has both the flat and point, slice them separately since they cook slightly differently and have different textures.
Best Brisket Recipe Tips
- Homemade BBQ sauce really is best for this recipe, but if you’re short on time and energy, store-bought will work.
- Fat-Side Up: Always cook with the fat cap on top so it bastes the meat as it cooks.
- Low and Slow: Stick to the LOW setting whenever possible—brisket needs time (8–10 hours) for the connective tissue to break down. Don’t try cooking it on high, otherwise it won’t turn out as fork tender.
- Resist Peeking: Every time you lift the lid, heat escapes and adds 30 minutes of cooking time.
- Check Doneness by Tenderness: Brisket is ready when it’s fork-tender and nearly falling apart—don’t just go by the clock.
- If it’s Not Tender: It just needs more time, so cook on, even 30 minutes can make a difference.
- Rest Before Slicing: Let it rest 15 minutes after cooking so juices redistribute, then slice against the grain for maximum tenderness.
- Slice or Shred: It’s delicious either way!
- Make Ahead Friendly: Brisket tastes even better the next day—store in its juices and reheat gently for incredible flavor.
Crockpot Brisket Recipe Variations
You can change the flavor of this slow cooker beef brisket simply by tweaking the homemade BBQ sauce!
- Make it sweeter: Add more brown sugar.
- Make it tangier: Add additional apple cider vinegar.
- Make it smokier: Add additional liquid smoke, ½ teaspoon at a time.
- Make it spicier: Add additional chipotle chili powder for smoky heat or cayenne pepper for penetrating heat.
Slow Cooker Brisket Substitutions
There are a few ingredient swaps you can make for the homemade BBQ sauce, if needed.
- If you can’t find blackberry preserves, I’ve had readers comment they have also used strawberry preserves, raspberry preserves, fig preserves and apple jam with success.
- You can use any brown sugar you have on hand – light, medium or dark.
- You can use granulated sugar or honey if that’s all you have on hand but, in this case, I would reduce the sugar by a tablespoon or two and add extra molasses in its place. You can also use a blend of sweeteners.
What to Serve with Beef Brisket
This BBQ beef brisket pairs well with any number of comforting sides. Here are a few of my favorite beef brisket sides:
- 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
How to Store Slow Cooker Brisket
This slow cooker brisket should be stored in an airtight container in the fridge. It’ll last 4 to 5 days.
How to Reheat Crock Pot Brisket
Reheat this slow cooker beef brisket in the oven or in a skillet over medium heat. Avoid using the microwave on such a nice cut of beef.
How to Freeze Slow Cooker Brisket
Slow cooker BBQ brisket freezes really well! To freeze:
1. Prepare the brisket according to directions.
2. Cool to room temperature.
3. Add the meat to a large freezer bag OR portion into smaller size sandwich bags.
4. Press bag(s) flat and squeeze out excess air to prevent freezer burn.
Seal, label, and freeze for up to 3 months.
5. To thaw, place in your fridge overnight.
Crockpot Brisket Recipe FAQs
Yes, the brisket needs to cook in a few inches of liquid, but should not be swimming in it or it will boil. Adding some liquid, such as broth and barbecue sauce, helps keep the brisket moist and infuse it with flavor as it cooks.
Yes, searing the brisket in the oven before slow cooking seals the spices into the meat so they don’t fall off while cooking, and further enhances flavor by creating a Maillard reaction, adding depth and richness that cannot be achieved any other way. It also helps seal in the juices so the brisket is juicier and more tender.
To keep brisket moist in a slow cooker, sear before cooking to trap in the juices, add liquid (broth, BBQ sauce), cook on low heat, and avoid lifting the lid frequently to retain moisture.
If your brisket is tough after 8 hours, it likely needs to be cooked longer in order to bread down the connective tissues and tenderize the meat. Even 30-60 minutes can make a world of difference! Continue to cook until the brisket is tender.
The secret to a tender brisket is to sear the meat first to trap in the juices, then cook low and slow in a few inches of liquid, allowing enough time for the collagen to break down.
Place the brisket fat side up in the slow cooker. This allows the melting fat to baste the meat during the slow cooking process, contributing to added flavor and moisture.
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Ingredients
Slow cooker
- 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)
Spice Rub
- 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
Barbecue Sauce
- 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*
Instructions
- 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 ½ 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.
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©Carlsbad Cravings Original
This post first appeared on The Slow Roasted Italian website where I am a contributor.
Looking for more slow cooker recipes?:
Slow Cooker Beef Tips and Gravy
Slow Cooker Honey Balsamic Beef
DianeN says
Did you use flat cut or point cut brisket?
Jen says
I use point cut brisket because it is more flavorful, but either will work.
Cassidy says
Hi,
I made this and love it. The sauce won’t freeze for me, though. Is it possible to bottle the sauce?
Jen says
Hi Cassidy, I’m sure this sauce would can very well, but unfortunately, I’m not an expert, so I would direct you to google. Good luck!
Hollie says
Amazing. This was my first time attempting a brisket and it was so good. A definite keeper.
Jen says
Thanks so much Hollie, I’m so pleased it was a success!
Ali says
Hi Jen! I am having a huge crowd (26 people) to my home for dinner on Christmas night. I just did a trial run of this brisket and as all the other reviewers say, IT WAS AMAZING! Had never cooked one before. I’m so proud! 🙂 Thank you for sharing this yummy recipe and the fabulous, detailed instructions. Here’s my question. The butcher at my grocery seemed to have no experinece with “trimming” brisket and asked me exactly how much of the fat to trim. There was a thick layer on one side of the meat and another layer on the other side. Do you need to leave some of the fat for flavor, or can you trim all of it? I had him leave some, but it did gross me out a bit in the pot when it was cooking. Please advise! Thank you again, and my family will be thanking you on Christmas night!
Jen says
Hi Ali, I’m so sorry for responding so late – it is a crazy season and we are moving! Anyway, I trim the fat off in this recipe because it is being cooked in the slow cooker and doesn’t need it. If you leave thicker fat on the pork, it will be trimmed off anyway before eating, along with any spices and caramelization. I hope that helps, Merry Christmas!
Joanne says
This was absolutely delicious. The bbq sauce was amazing. I have a great recipe for pulled pork but this was so good I think I’m going to use this recipe for the pork instead. My husband doesn’t like sauces that are too seeet and he enjoyed this one.
Jen says
Thank you so much, Joanne! I am so happy to hear this is such a hit! Thanks for making my recipes!
Joanne says
I forgot to add something when I commented before. When it was finished I added a corn starch slurry to the pan juices to thicken it and served that with the meat. Amazing!!
Jen says
Good idea! Thanks for taking the time to comment!
Julie says
Are you able to make this in a Dutch oven in the oven? If so, what temp would you recommend? Looking forward to trying this for Easter!
Jen says
I would cook it at 300 degrees F for 5-6 hours or until fork tender. Happy Easter!
Libby says
My oven has a slow cook setting and it’s 224*. I use it in place of the crock pot/slow cooker all the time. It’s amazing.
Mary says
Wondering if the barbecue sauce can be made ahead of time – a week or less before using it – and refrigerating it? I think it just might taste even better doing that since the ingredients can really combine.
Jen says
Absolutely!
Summer says
Can this be made gluten free?
Jen says
Yes! I believe the only gluten ingredients are soy sauce and Worcestershire sauce. So use gluten free soy sauce/tamari and gluten free Worcestershire. Double check the rest of the ingredients are gluten free.
Jenn says
Hi Jen,
This looks amazing. I don’t have a slow cooker. Can I make this in an instant pot? If so, for how long and do I process with the remaining steps once it’s done cooking. Also I can’t find blackberry preserves anywhere. What can I substitute it with. Thank you in advance.
Jen says
The Instapot should work great! Cook 90 minutes or until very tender and then continue with the remaining steps. As for the blackberry preserves, I’ve had readers comment they have also used strawberry preserves, raspberry preserves, fig preserves and apple jam with success. Hope you enjoy!
Kara says
WOW! This brisket is FANTASTIC! I’ve never made a brisket before and as a “trial run” before Christmas next week. The flavor of the brisket was amazing, as was the barbeque sauce! The family LOVED it! We are more than stuffed at the moment…..tasting the meat multiple times as we slice it and then making our plates. Lol. The meat was tender — pretty much falling apart — but my husband thinks maybe I cooked it an hour too long, as it was really tender but not that moist. I think the low setting of my slow cooker runs pretty hot. (The liquid was boiling pretty much the entire time it was cooking — is that normal?) Do you have a suggestion of when I should possibly check the meat and at what temp I should turn the slow cooker off?
Jen says
Thank you! I’m so thrilled it turned out great! A slow cooker is supposed to simmer on the low setting, so yours does seem to run hot! You’ll know it’s done cooking when the thickest part of the meat reaches 195°F to 205°F and is tender. Hope this helps!
Alle’ Benavides says
I made this for Christmas and was in a rush so I had to substitute the bbq sauce with Sweet Baby Ray’s. I followed the directions otherwise. After the oven sear I slow cooked for 8.5 hours and it was outstanding! Can’t wait to make it again with the bbq sauce in the recipe! Thank you for this!
Jen says
Thank you so much! I’m so thrilled it was a winner!
Jezebelle Lang says
Hi I saw someone asked about only having a 3 lb. Brisket already but I’ve never cooked brisket myself before. So how do I know that it’s done and tender? Should I start checking at hour 6 or 7? Also I’ve never broiled anything before either, how do you do that? Thanks for the help can’t wait to cook this later today.
Jen says
Hi! I would start checking it at hour 8, and once it can easily pull apart with a fork you know it’s done! Hope you love it!
Bob Davis says
Sounds great but you do not state whether you are using the flat or the point of the brisket in your recipe.
Jen says
The point cut, enjoy!
Natalie says
I’ve made this in the past, and again last night – DELICIOUS1
Jen says
Thank you! I’m so happy to hear it’s been a repeat recipe for you!
Donna Ramer says
I accidentally put in 2 cups of bbq sauce as my husband made the sauce without molasses and added it (didn’t know)and then I made it with molasses then added it lol it was still amazing. Great recipe
Jen says
Hi Donna! So glad it still turned out delicious for you! I love that you and your husband cook together – so cute!
Kj says
My favourite brisket recipe…the whole family loved it. Can you add the drippings from the slow cooker to the BBQ sauce? Thanks again for sharing!
Jen says
Hi Kj! SO happy that you and your family loved it! That sounds delicious to me!
Larry Anders says
Great recipe,very easy to follow.The result was fantastic.
Jen says
Thanks so much Larry! So glad you enjoyed it!
Susan says
BBQ sause and spice rub are outstanding. My very expensive 12 lb brisket internal temp won’t rise above 175 F. Slow cooker liquid temp was 200 F. Tried it after 11 hours then again 3 more hours later. Forks apart but hard to chew. No clue where I went wrong.
Jen says
Hi Susan! I’m so sorry that your Brisket didn’t turn out as you expected! A 12 lb brisket requires extended cooking times in a slow cooker – typically 12-18 hours. Slow-cooked large cuts of meat can sometimes stall, where the internal temperature temporarily stops rising, usually between 150°-170°F. Evaporative cooling, where the moisture escaping from the brisket cools the surface, is the likely cause of it stalling. Also, some slow cookers, especially on the “low” setting, may not reach or maintain a sufficiently high temperature to cook the brisket properly. I hope that helps! I’m glad you enjoyed the BBQ sauce and spice rub!