Slow Cooker Beef Brisket BBQ (Printable)

Fork-tender beef brisket slow-cooked in homemade BBQ sauce. Ideal for sandwiches or paired with your favorite sides.

# What you'll need:

→ Beef

01 - 3 to 4 lb beef brisket, trimmed

→ Dry Rub

02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 tablespoon smoked paprika
05 - 2 teaspoons garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon cayenne pepper, optional

→ BBQ Sauce

09 - 1 cup ketchup
10 - 1/3 cup apple cider vinegar
11 - 1/4 cup brown sugar
12 - 1/4 cup honey
13 - 2 tablespoons Worcestershire sauce
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon soy sauce or tamari for gluten-free
16 - 2 cloves garlic, minced
17 - 1 small onion, finely chopped
18 - 1 teaspoon smoked paprika

→ For Serving

19 - Fresh parsley, chopped, optional
20 - Sandwich buns or mashed potatoes, optional

# Directions:

01 - In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and cayenne pepper. Pat the brisket dry with paper towels and rub the spice mixture evenly over all sides.
02 - Place chopped onion and minced garlic in the bottom of the slow cooker to create an aromatic foundation.
03 - In a separate bowl, whisk together ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, Dijon mustard, soy sauce, minced garlic, chopped onion, and smoked paprika until smooth and well combined.
04 - Place the seasoned brisket on top of the onions and garlic in the slow cooker. Pour the BBQ sauce over the brisket, ensuring complete coverage. Cover and cook on low for 8 hours until the brisket is fork-tender.
05 - Transfer the cooked brisket to a cutting board and allow it to rest for 10 minutes to retain juices.
06 - Slice or shred the brisket according to your preference using a sharp knife.
07 - Skim excess fat from the sauce remaining in the slow cooker. Return the sliced or shredded brisket to the sauce and gently fold to coat thoroughly.
08 - Transfer to a serving platter and garnish with fresh parsley. Serve hot on sandwich buns or alongside your preferred side dishes.

# Expert Suggestions:

01 -
  • The hands-off cooking method gives you the freedom to prepare this in the morning and return to a restaurant-quality meal by dinner with almost zero effort.
  • The combination of that homemade BBQ sauce with the slow-cooked meat creates layers of flavor that store-bought versions just cant touch.
02 -
  • Never skip the resting period after cooking, as I once did in my impatience, resulting in dry meat and a puddle of wasted juices on the cutting board.
  • The direction you slice matters tremendously, always cut perpendicular to the grain of the meat to ensure tender, not stringy, bites.
03 -
  • The thickness of your brisket affects cooking time more than weight, so for very thick cuts, consider adding an extra hour or flipping halfway through cooking.
  • Wrapping the finished brisket in foil, then a towel, and placing it in a cooler can keep it perfectly warm for up to two hours if your timing gets thrown off.

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