Slow Cooker Beef Brisket (Printable)

Slow-cooked beef brisket with a smoky, tangy BBQ sauce ideal for easy, hearty meals.

# What you'll need:

→ Beef

01 - 3 lbs beef brisket, trimmed of excess fat
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ BBQ Sauce

04 - 1 cup ketchup
05 - 1/3 cup apple cider vinegar
06 - 1/4 cup packed brown sugar
07 - 2 tbsp Worcestershire sauce
08 - 2 tbsp Dijon mustard
09 - 2 tbsp smoked paprika
10 - 1 tsp garlic powder
11 - 1 tsp onion powder
12 - 1/2 tsp cayenne pepper

→ Aromatics

13 - 1 large onion, thinly sliced
14 - 3 cloves garlic, minced

# Directions:

01 - Rub the brisket generously with kosher salt and freshly ground black pepper, coating all sides evenly.
02 - Arrange the sliced onions and minced garlic in an even layer at the bottom of the slow cooker insert.
03 - In a medium bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper until smooth and fully combined.
04 - Place the seasoned brisket on top of the onion bed, fat side facing up.
05 - Pour the prepared BBQ sauce evenly over the brisket, ensuring the meat is completely coated.
06 - Cover with the lid and cook on low setting for 8 hours until the meat is fork-tender and easily pulls apart.
07 - Carefully transfer the brisket to a cutting board and let it rest for 10 minutes before slicing.
08 - Skim any excess fat from the cooking liquid. For a thicker consistency, transfer the sauce to a saucepan and simmer for 10 minutes to reduce.
09 - Slice the brisket against the grain into thin strips. Serve warm, spooning the reduced BBQ sauce over the top.

# Expert Suggestions:

01 -
  • The homemade BBQ sauce creates layers of flavor that storebought versions just cant match and comes together in minutes
  • Your slow cooker does practically all the work while you go about your day
  • Leftovers somehow taste even better the next day, making it perfect for meal prep or feeding a crowd
02 -
  • Slicing against the grain is the difference between tender meat and tough, chewy bites look for the muscle fibers running in one direction and cut perpendicular to them
  • The brisket will continue to cook a bit as it rests, so remove it when it feels just shy of completely fork tender
  • Letting the meat rest before slicing keeps those precious juices inside instead of all over your cutting board
03 -
  • For the most authentic barbecue flavor, sear the brisket in a hot skillet for three minutes per side before adding it to the slow cooker
  • If your sauce seems too thick, add a tablespoon of water or beef broth at a time until it reaches the consistency you prefer

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