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!”
Slow Cooker Brisket Video
Slow Cooker 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!
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.
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.
Crock Pot Brisket Tips
- Homemade BBQ sauce really is best for this recipe, but if you’re short on time and energy, store-bought will work.
- This slow cooker brisket needs to cook on low for a looong time. Don’t try cooking it on high, otherwise the BBQ brisket won’t turn out as fork tender.
- If your brisket isn’t tender, it just needs more time – so cook, even 30 minutes can make a difference.
- Feel free to slice or shred this BBQ beef brisket — it’s delicious either way!
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.
WHAT TO SERVE WITH CROCK POT 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
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!
Kim says
This looks amazing. I recently bought a smoker. Do you have any instructions on how to use this in a smoker? I’m planning to use the rub and make the bbq sauce but was wondering about cooking time/temp. I can always try to do this with times from other recipe’s timing instructions but wanted to check here.
Jen says
I’m sorry Kim, but I don’t have experience with a smoker – hopefully this summer! Sorry, good luck!
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!!!!
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!
Marsha says
Hi Amanda, how long did you end up cooking your meat? I need to feed 12 people so I was wondering about using either a slightly larger cut or 2 cuts of meat in 2 slow cookers.
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!
Michael says
Please don’t take this wrong but you are the Queen of Food Porn. Your recipes are going to make me cheat on my own recipes. My mouth waters at the majority of your recipes and the photos of your food are perfect. Keep doing what you do. I will be cooking several of your recipes soon. You are amazing!!!!
Jen says
LOL! Thank you so much Michael! I am honored you love my food photography so much. I hope you love the food just as much!
Olivia says
Can I leave out the boullion cube? I don’t use at all in my cooking and would hate to buy a whole pack if I don’t need to.
Jen says
Yes, but they are flavor bombs I use all the time – I highly recommend them!
Robyn says
This turned out great put it in the crockpot the day before I needed it…for 10 hrs…the recipe stated that she put the whole insert in the refrigerator but with all the other food it would not fit so I transferred the brisket to a platter and put it in the fridge. Strained the juices from the crockpot and refrigerated them the next day I sliced the brisket and poured some of the juices that I strained over it and reheated it in the over a low setting 200° it was fabulous so tender!! I served it with the BBQ sauce I heated it up and cornbread casserole and biscuits!!!
Yum will set make again!!!
Jen says
Hi Robyn, I’m so happy it was a winner and super tender! Your whole meal with brisket, cornbread casserole and biscuits sounds wonderful!
Judy Kahansky says
We made this brisket for Hanukkah and it is absolutely amazing. In fact, it’s the first time I made a brisket and I will definitely do it again. It would be a perfect meal to come home to from the golf course in the summer. I found that 8 hours in the slow cooker is just right. We love the spice rub and the BBQ sauce too!
Jen says
Thank you so much for your awesome comment Judy, I’m so pleased this beef brisket was such a hit! I love the idea of coming home to this brisket after the golf course – sounds like the perfect day! Happy Holidays!
Lynda says
This recipe sounds so good. My husband usually smokes brisket. Can’t wait to show him up on this one.
Jen says
LOL! I think you will! Let me know how your brisket turns out!
Judy says
Though I’ve eaten brisket, I’ve never cooked it before. I can ruin any cut of meat known to man, due mainly to inexperience and a dearth of practice. The brisket I purchased was expensive and terrifying in its possibilities; I could either mess it up it or create a family favourite. Your recipe was an eye-opener. It actually rivals the brisket the best Memphis-style restaurant in town serves – meltingly fork tender, huge flavour and a great barbecue sauce I’m going to use on ribs next! Thank you for taking the mystery out of one of my favourite dishes. (My husband thanks you, also, as he has to eat my disasters.) I served it with baked beans, coleslaw and the cornbread from your site. That cornbread is absolutely killer. I’ve had to freeze half of it so that I wouldn’t eat it all! I’m so proud of myself, and so thankful for you and your recipes!
Jen says
It was wonderful to wake up to your comment this morning, thank you so much Judy! I’m so pleased this brisket is a new family favorite and rivals your favorite restaurant! Your entire meal sounds fabulous! I think you will love the ribs as well – congrats on a job well done!
Ledlie says
I made this for news years. Fantastic, fantastic, fantastic!
The bbq sauce is to die for. This recipe is keeper.
Jen says
Awesome Ledie, I’m so pleased it was a winner! Happy 2019!
Erin says
Would London broil work instead of brisket?
Jen says
Hi Erin, no I don’t recommend London Broil because it is much leaner, less flavorful and easy to overcook. You can try it but be sure not to overcook it. I hope that helps!
Ally says
Hi Jen,
I’ve cooked this a few times and it’s always a hit so the family thanks you! The bbq sauce is so good I have to double the recipe for people to have extra I was just wondering if the same recipe could be used on other slow cooked meats like pork shoulder? I see you have a bbq pork recipe but some of the ingredients such as cherry coke cant be used as coke is restricted in the diet of a family member with renal problems due to the phosphoric acid. I love the combination of the spice rib and sauce on this too, so much flavour! I was hoping it would work equally well with other meats.
Thanks,
Al
Jen says
Hi Ally, I’m catching up on old comments, so please forgive the delay! I’m so pleased you love this brisket recipe! Yes, you can certainly use the rub and barbecue sauce on other meats. I’ve posted variations for ribs: https://carlsbadcravings.com/slow-cooker-barbecue-ribs-recipe/ and chicken: https://carlsbadcravings.com/slow-cooker-bbq-chicken-recipe/ and I’m sure it wold work great with anything else you can throw at it. Have fun experimenting!
Jill says
Hi Jen, just one quick question.
When you say “1 Tablespoon of bouillon” , can I use 1 tablespoon of “better than bouillon beef base” or do you mean the bouillon powder? Thanks in advance! I’m crazy excited to make this brisket very soon.
Jen says
Hi Jill, yes, you can absolutely use better than bouillon! enjoy!
Lisa says
Do you really put it in the fridge for 1 to 3 days? I was hoping this could come together in one day.
Jen says
Hi Lisa, no you can cook it all in the same day. The 1-3 days is just an option to make ahead.
Julia says
Hey there,
I am going to attempt to make brisket for the first time using this amazing recipe. I don’t know anything about brisket but doing some research there are different cuts of it. flat and point. Which do you use for this recipe usually?
Jen says
Great question Julia! It is flat cut. Enjoy!
Nick says
Hello Julia… the flat a denser cut while the point is fattier. I prefer the point for that reason as it is much more moist. Hope this helps.
Shelby says
I’m making this today for the 3rd time….in like 2 months lol.. you have created quite an expensive craving here lol the barbeque sauce is amazing! My boyfriend, being a cop and thus a sauce and barbeque MASTER…he took the base of your sauce and turned it into another masterpiece that would sit proudly next to yours! If you ask him he’d probably say that your sauce would put up a good fight, but that his would eventually take it down lol
The brisket comes out AMAZING every time! It literally falls apart when I try and slice it and it’s so delicious! I live in Pennsylvania now but spent a lot of years in texas and while nothing beats a slow smoked brisket made by any true Texan, this is by far the best you can get around these parts without a smoker ..and some real Texan blood! Thank you for the recipe!!
Jen says
LOL! I’m pleased my barbecue sauce would put up a good fight and that this brisket is such a favorite! I love hearing this is brisket recipe is on repeat and you can “almost” get Texas style brisket in Pennsylvania! I hope you continue to enjoy your expensive craving :)!
Carol says
OMG, Jen, this is amazing. I can understand why you and your hubs stuffed your faces!! I haven’t broiled it yet only just took it out of the slow cooker and it is yummy! That bbq sauce is the best I’ve ever had. I grew up on bbq sauce like this and when I tasted it my childhood came crashing down around me. We aren’t having this until Sunday so it has almost 2 days to sit in the juices before I broil it and slice it!! My hubs wants to eat it now and get more tomorrow to serve to our guests. There will be ham, turkey and the brisket at the dinner and I’ll wager the brisket disappears fast and there will be folks wanting the recipe. Thanks for sharing.
Jen says
Thank you so much Carol for making my day! I’m thrilled you love the brisket AND the barbecue sauce! I’m sure it is going to be even more amazing after sitting for two days! I hope your guests absolutely loved it!
Sharon says
I don’t have any blackberry preserves, is there anything else I can use or can I leave it out.
Jen says
Hi Sharon, I would substitute another berry jam.
Kiwi says
Hello,
Do you discard the juices that come from braising the meat in the oven?
Or does it get added to the slow cooker?
Jen says
You discard them and just transfer the beef with some tongs or forks. Ejnoy!
AJC says
This is fabulous! Thank you! Would the meat freeze okay for a while? I’m sure the sauce will, but hubby and I have a hard time finishing an entire brisket- though it is delicious!
Jen says
I’m so happy you loved it! Yes, the brisket will freeze great!
Angel says
How would you adjust the recipe for a brisket 2-3 lbs?
Jen says
I would cut the ingredients in half. Enjoy!
Laura says
I have never cooked Brisket before. This was amazing and so easy with the slow cooker. My family loved it! And it was nice to come home and have dinner essentially ready to serve! I will definitely make this again. I served with cold slaw, green beans and mashed potatoes. Thank you for the easy to follow directions!
Jen says
You are so welcome Laura, I’m thrilled it was a hit and a keeper! Your entire meal sounds fabulous!
Marina says
My first attempt cooking brisket!!! This was absolutely delicious!!!! My husband, a lover of Brisket and Bbq said this is better tasting than brisket he’s had at restaurants. We had it 2 weeks ago, and he’s requesting it again!
Jen says
Thanks so much Marina for your awesome comment! I’m honored your husband thinks this brisket is better than any restaurant – the ultimate compliment!
Bonnie says
Well, well, well…I just entered your/my slow cooker beef brisket in a huge BBQ Brisket contest in my community. I followed your recipe exactly for slow cooker beef brisket…and…..
I WON!!!!!!!!!!! First place!!!
I have never done a beef brisket before either. All the other contestants were men with fancy smokers. HAHA!!!! We showed ’em didn’t we Jen? The brisket turned out juicy..tender..and fall “off the bone”. The BBQ sauce was to die for. Look no further brisket people. People were lined up to try mine after it won and there was none left in 10 minutes. A lot of the other ones tasted salty and were tough..but not this one!! This recipe IS literally, A WINNER! (By the way, I beat out 15 others. HAH! Thanks Jen so much!!
Jen says
THANK YOU Bonnie for making my day with your wonderful comment! I am honored and thrilled your/my slow cooker beef brisket won first place against all those smoked briskets – that is so cool! Thanks for taking the time to let me know – I’ll be smiling all day!xo
Melanie says
Excited to try this recipe! I was curious if I halved the recipe to 2 – 2.5 lbs of brisket if that would affect the cooking time in the slow cooker? Its only my husband and I in our house hold and it would take us forever to eat 4 to 5 lbs of meat!
Jen says
Hi Melanie! I honestly haven’t cooked this brisket with less meat, but yes, I think it would affect the cooking time. I would start checking it 6 hours just to be safe. If you want to make the full brisket recipe, it also freezes very well.
Karen says
So sorry, but we are not BBQ sauce fans. What other liquid can I cook the brisket in? My husband loves brisket… but without the sauce
Jen says
Hi Karen, the star of this recipe is the homemade barbecue sauce so if you want a different flavor profile, it is best to look at a different recipe. Best!
melissia steele says
oops! I put in garlic salt, not salt. Saw the garlic powder and then salt listed and thought it meant garlic salt! I only used 1 1/2 tsp…think it will be okay? I haven’t put the spice rub on yet…but it is all mixed up.
Jen says
Hi Melissa, I think it will be totally fine!
Cyndee Hinrichs says
This sounds so delicious but l haven’t used a slow cooker in years. I’ve become a huge devotee of my Dutch oven. Could you give me the the temps and times for their recipe with my Dutch. Thank you. I’m sure l could figure it out but l like advice and your recipes are golden !!!
Jen says
Hi Cyndee! I would bake at 325 for 3-4 hours or until fork tender, basting every 30-60 minutes if you can. Enjoy!
Frances says
I am making the beef brisket as I write this. I would like to have more of the BBQ sauce than what I have remaining after the brisket went into the multi cooker. I’d like more to serve with the brisket. How do I make up more if I do not have the 1 Tblsp. of the spice rub and do not need to make the entire spice rub all over again?
Jen says
Hi Frances, the spices definitely add to the barbecue sauce so I would add some of the same spice rub seasonings even if you don’t measure them out completely -like a dash of this and a dash of that.
Anna says
Hi! Looks wonderful! But is there any substitute for the molasses? Maybe corn syrup, honey, or something else? Thanks!
Jen says
Hi Anna, since brown sugar is made from granulated sugar and molasses, it is the closest match. You will need 1/4 cup brown sugar instead of 1/3 cup molasses. Enjoy!
megan says
planning on making this for a large crowd. if I use a larger piece of meat (6 or 7 lbs), do I need to increase everything else in proportion? Do you think it it would be better to use 2 – 3 lb pieces rather than one 6 lb piece? thanks!
Jen says
Hi Megan, you don’t need to increase the BBQ sauce as there is plenty and probably don’t need to increase the rest of the ingredients for 6 pounds, but I would increase the slow cooker and spice rub ingredients slightly for 7 pounds. Yes, I think it would be better to use two 3 lb pieces as they will cook more evenly. I hope this helps!
Debbie Levy says
Hi Jen
So planning to serve this Christmas Eve. Trying to plan the cooking around my schedule. Would it be possible for me to do all the steps up through flipping it halfway through cooking in slow cooker, then put in refrigerator in crockpot, finish cooking next day, put back in refrigerator, then finish per recipe on 3rd day?
So basically just splitting up time in slow cooker. Thanks for any advice.
Jen says
Hi Debbie, I honestly have tried cooking all the way, leaving in the slow cooker and reheating (turns out great!) but I haven’t tried splitting up the cooking twice. Would you be able to cook it all the way through hand then reheat?
Debbie levy says
Hi Jen. Thanks for your prompt reply. I am actually cooking it now in the crockpot and will be here to cook all the way through. Merry Christmas.
Jen says
Perfect! Merry Christmas Debbie!
Ashley Larssen says
Wow Jen,
This recipe was a true blessing in disguise. I have just relocated from San Antonio Texas to Wichita Kansas ( I know, why would I do that, for husband’s job is the semi logical reasoning lol). Anywho, my husband and our five year old could not get enough of this recipe. I kept the BBQ sauce and spices the same, however I had a 3 lb piece of brisket and it did well since we have leftover sauce to add to the sandwich. My five year old told me that k you nearly every bite she ate of the sandwich and asked if I could make this every day! I sure do miss Texas food and am grateful to have stumbled upon your rendition of brisket. My first time making it and the recipe I will be driving too.
With much love and respect,
Ashley Larssen
Jen says
Thank you for your wonderful message Ashley! I’m so pleased you loved the brisket recipe and it warms my heart to know it reminds you of home!
Dorothy says
I am making this brisket right now and I bought the wrong preserves. I bought Pure seedless black raspberry preserves. Do you think this will be ok.
Jen says
Yes, that should still work great!
Steven A Seul says
Is that the flat part of the brisket or point that you use?
Jen says
Hi Steven, I use the flat. Enjoy!
JOLIE says
Hi I am making this Brisket Recipe for a belated Christmas gathering- I have someone attending that has an allergy to raspberries but as a result wont eat anything with any berry.
So I’m wondering if theres another preserve I could use and if not is there something else I can use for substituting the BlackBerry Preserves?
Thank you in advance for possible reply!!
Jen says
Hi Jolie! I have had readers comment that they’ve had success substituting with fig preserves and apple jam. Hope this helps!
Krista says
This looks amazing! I’m going to make it this weekend but I was just wondering how long does the bbq sauce keep? I was just wondering if I made some to have on hand how long before it would go bad.
Jen says
Hi Krista, I’m exited for you to try the ribs! The BBQ sauce should keep for a couple months – or theoretically as long as the shortest expiration date of the ingredients used. Hope that helps!
Bridget says
So delicious! Best BBQ sauce and brisket I’ve made. I got a late start for my dinner – so after 6 hours in the slow cooker, I cooked the meat in my pressure cooker on the “meat” function. Mmmmm.
Jen says
Thank you so much for taking the time to comment Bridget – I’m thrilled you loved the brisket so much!
Fern says
Sheltering at home during corona virus, plus it’s raining today. Just finished making this brisket. OMG! So good! And I’m from Kansas City where we have so many good BBQ restaurants. I think this brisket is the best! It is such a treat, especially with everything going on around us. I love your blog and have tried several of your Mexican recipes. All are so good and make me look like a really good cook! Will probably make this brisket again soon! Thanks Jen! Stay safe!
Jen says
Thanks so much Fern for your awesome comment! I’m honored this brisket is restaurant delicious! Thanks for making my recipes and for making my day!
Niki says
This is my dinner plan and I forgot to start it! Could it be cooked on HIGH for 4-6 hours?
Jen says
Hi Niki, while low is ideal, high should still work, enjoy!
Sonya says
Fantastic recipe !!!! And even better the next day!!! The steps in the oven were worth it.
I used Sweet Baby Rays BBQ sauce because we love it (and it was a busy day) , but I will try yours next time.
Jen says
I’m so happy it was a winner, thanks Sonya!
Sheri says
Hi, I love this recipe! Best sauce. I made it twice and had most of the barbecue sauce from the second batch left over. How long will the bbq sauce last in the fridge?
Jen says
Thanks Sheri, I’m so happy you love it! In theory it can last as long as the most perishable ingredient – which could be months – but I would stick with 2 weeks to be safe and freeze it after that.
Walter says
Done! 10-1/2 hrs. overnight. Sandwiches for lunch. What could be better? This recipe is perfect. Thank you.
p.s. Some of the “smoked brisket” websites said to cook the brisket to 202F. At 10-1/2 hrs. I had 210F. .Falling apart tender.
Jen says
Hi Walter! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I am so glad that you enjoyed these sandwiches! I appreciate you and hope you’re well!
Tina says
Just made this last night for game night and it turned out amazing, made me look like a great cook! I’ve made a few other incredible recipes of yours that have also made it to my permanent recipe book. You are officially my cooking role model, I’ve learned and grown so much in my cooking skills from you. No need for cooking classes, I’ll just aim to make all of your recipes. I am in awe how you have learned to cook so many amazing dishes. Thank you for sharing your gift!
Jen says
Yesss! I’m thrilled this brisket recipe was such a hit! Thank you especially for your super kind comment Tina. I’m honored you’re loving my recipes and learning along the way!
Steph B says
Made my brisket using this recipe and it’s delicious!!! I’m making brisket sandwiches and I can’t wait to try it!!!
Jen says
I’m so happy it was a hit, thanks so much Steph!
Tina says
I am making this brisket again and wanted to ask the best way to keep it moist and warm prior to serving? It will sit for about 30 minutes. Remove from oven and with foil?
Jen says
Exactly right! I would also drizzle some of the juices from the crockpot around the brisket and scoot it on top so it’s sitting in some liquid but not swimming in it.
Rick says
Verdict is still out. I had about 14lbs of meat to work with and did about 11 hours in the crockpot. I think I may have over cooked it even on low.
Now, you should try a can of cranberry jelly and about a 1/3cup of honey dijon to the bbq sauce if you double the recipe like I did. My wife is going crazy with it and I will admit, it’s very good. Crossing my fingers I didn’t ruin the meat tenderness.
Jen says
Good luck Rick, at least the wife is loving the sauce! I love the idea of adding cranberry jelly and honey dijon – yum!
Jen says
I’ve never made brisket before. Mine has a very thin layer of fat on one side. Should that stay on? If so, should the fat be up or down when cooking?
Jen says
Hi Jen, you should remove that layer of fat before cooking. You can watch the video in the post to see what it should look like. Good luck!
Isaac Bergstrom says
Hi i was wondering can i just double the ingredients if i make a 10-12 pound brisket? Or how should i do that?
Jen says
Hi Isaac, yes I would double the ingredients for that amount and cook in two crock pots. Good luck!
Regina says
All i could find for blackberry preserves was seedless blackberry fruit spread. Will that be a sufficient substitute?
Jen says
Yes, that will still work great Regina, enjoy!
Regina says
I have 5.84 pound very long brisket. Can i cut in half and stack the 2 pieces in crock pot?
Jen says
Yes, that will work great, just be sure to rotate them from top to bottom halfway through cooking.
Laura says
Hi,
I am making this for Christmas and will be making it on Christmas Eve, can this be reheated in the slowcooker on Christmas Day? If so how longs best to cook it for for reheating?
Jen says
Yes! Per step 10: 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.
Kinu says
Hi First of all thank you for sharing this recipe it’s look delicious .I have a question can I use Pomegranate molasses ?Kindly clear this confusion.
Jen says
Hi Kinu, despite it’s name, pomegranate molasses isn’t related to molasses and shouldn’t be substituted in this recipe. Best!
Sophie says
Hello, can i make this recipe in instant pot instead crockpot?
Jen says
Absolutely!
Shannon says
This brisket is amaaaaaazing!!! I have challenges finding recipes the whole family will enjoy. I have one son who is an adventurous eater and loves everything with tons of flavour. My husband likes things a little more safe/bland and my youngest son falls somewhere in between. EVERYBODY in my household loved this recipe! Thank you for sharing it with us. On a side note, would you happen to have the nutritional information for this recipe? I’m trying to shed some of the weight I gained during Covid, but I really don’t want to miss out on this delicious recipe the next time I make it for the family. Any insight would be helpful.
Jen says
Thank you so much for the glowing review Shannon! I’m so pleased this brisket was a winner with the entire family! You can calculate nutritional info at: https://www.myfitnesspal.com/recipe/calculator
Carla says
Question for beef brisket recipe. I can’t find beef can I use corned beef brisket?
Jen says
Hi Carla, unfortunately corned beef is brined with intense pickling seasonings so it’s not a good option for this recipe.
Jmcooks says
Made the brisket for the second time. Family loved it, and the bbq sauce is delicious! Could you use this recipe on other meats like a pork roast or a Chuck roast?
Jen says
Thanks so much, so pleased it was a hit! Yes, you can absolutely use this recipe on other meats-yum!
Rachel says
Can I substitute something else for the seedless blackberry preserves? That is next to impossible to find where I live. I’m sure it’s in some quaint little gift shop but I don’t feel like spending an entire day running around to find it.
Jen says
Hi Rachel, readers have had success with all sorts of flavors! I would stick with raspberry for the closest match.
Rachel says
Thank you. Also, broil on High? Low? Where should the rack be placed?
Jen says
Sorry for not clarifying, my oven only has one setting! Broil on High (around 550 degrees) about 8 inches away from the broiler.
Amanda says
This was so delicious! Loved the bbq sauce, was definitely worth making homemade over grabbing a bottle. I don’t know what I’d do without this site, love all your recipes.
Jen says
Thanks for making my day Amanda! I’m so pleased you loved the brisket and are loving all of my recipes!
Jamie says
I don’t have a slow cooker, can you help me figure out what temp and how long to bake it in the oven? I have a 6 pound brisket and a 7 1/2 pound brisket. Thank you!
Jen says
Hi Jamie, I’m guess it will take 4-6 hours at 300 degrees F. Good luck!
Denise says
I have made this twice, did the oven precook once and without the second time, I just threw it in the crockpot. Both were RAVED about from my guests! Absolutely the best ever!
Making it again this weekend! LOVE LOVE LOVE
Thank you!
Jen says
You’re so welcome Denise, thanks for taking the time to comment! I’m thrilled this recipe is a huge repeat hit!
Tammy Lopes says
ohhhhhhh MY GOODNESS!!
I have this cooking in my crock pot right now, and it smells HEAVENLY!!
I can’t wait until it’s ready!!!
Jen says
Thanks Tammy, I hope you love them!
Kaitlynn says
Hi! I can’t find beef brisket anywhere near me! Is there another cut I could use?
Jen says
Hi Kaitlyn, I would use chuck roast because it’s very similar in both flavor and texture, good luck!
Sheila Dallas says
Hello.
I don’t like to cook beef in the slow cooker. If I use the oven would 175° or 225° for 8 hours be okay?
Sheila
Jen says
Hi Sheila, I would cook at 275 degrees F for 1 hour per pound or until the internal temperature reaches 190-200 degrees F. Hope that helps!
Sharon says
Can blackstrap molasses be used in place of regular molasses?
Jen says
No, I don’t recommend it – it’s too bitter, sorry!
Cathy Lynn says
Absolutely Fabulous. After searing in oven, I added juices from sheet pan (about 1/4 cup) to cooker. After 10 hours, I also added some of juices left in cooker to bbq sauce to thin a bit and add more flavor. Right strategy?
I did notice most of meat was very tender. A small bit was crispy and stringy. Wondering if I broiled a bit too long?
Rave reviews from everyone. Brisket is so challenging to grill. This is great option. I was worried about blackberry seedless preserves. Sauce yummy, not too sweet.
So trust the recipes you create. It’s a pain to spend the $ and one’s time and have a recipe not work. Thank you.
Jen says
Thank you so much for your kind review Cathy! I am thrilled that you loved this recipe and trusted the process! It sounds like you used the perfect strategy to thin the sauce! I’m so glad that everyone enjoyed the sauce and the brisket 🙂
Linda Zastawnik says
I made the brisket recipe and it was great. I forgot to get blackberry jam at the store, but I had sweet orange marmalade and used it instead. The BBQ sauce was to die for!
Jen says
I’m so pleased this was a hit Linda, thank you! Thanks for letting me/readers know that orange marmalade works as well!
Pasquale Chown says
Thanks for sharing this! I’ve been bbqing all year and looking forward to it again this weekend! Excited to try ribs for my next bbq.
Jen says
Thanks Pasquale, I hope this is a new favorite!
Sandy says
AMAZING!!!
Jen says
Thank you so much Sandy!
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!