To-die-for Beef Brisket that really makes the most out of this cut of beef! This Slow Cooker brisket is cooked in a simple homemade BBQ sauce until it’s deliciously tender and infused with incredible flavour. Serve with a side of Coleslaw or Macaroni Salad and steamed corn. Or pile high onto rolls and make sliders!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Beef Brisket recipe!
I really am not a girls’ girl when it comes to food. I don’t gaze in wonder at stunningly decorated multi-tier cakes. I don’t ooh and aah over pretty little chocolates. I have no interest in learning how to make candy.
But I do go gah-gah over sights like this – a giant hunk of flavour loaded brisket.
I’m all class. All class. 😂
Cooking brisket – in brief
What is brisket? A cut of beef that needs to be cooked slowly to break down the connective tissues. The unique thing about this cut of beef is that it can be slow cooked so it’s fork tender, yet is still sliceable. It also has a better beefy flavour compared to other slow cooking beef cuts like chuck.
Is there another name for brisket? There’s no other name for raw brisket, that is the name of the cut. But you will see it sold in stores already prepared in the form of corned beef, pastrami and silverside which is brisket that’s been brined.
What cut of meat is similar to brisket? There is no cut of beef with the same cooking qualities. For this recipe, the best substitute for beef brisket is rolled chuck, like you use for Pot Roast. Otherwise, try the Beef Ribs or Pork Ribs version of this recipe – both terrific!
How long does it take to cook? 8 to 10 hours in the slow cooker on low, 1 hr 15 minutes in a pressure cooker, or 5 hours in the oven at 320F/160C.
Is brisket supposed to be pink? No. Cooked plain brisket should not be pink, if it is, it is massively undercooked and will be tough. You cannot eat brisket rare. HOWEVER, pastrami and corned beef are pink even after cooking due to the special curing salt they use (like bacon).
How to make slow cooker Beef Brisket
It’s a straight forward beef brisket recipe though there is a fairly long list of spices because we’re making a homemade rub and homemade BBQ Sauce here. Totally worth it – there’s no bottled sauce that compares to this!
Spice Mix – We start off with a spice rub. No need to marinate because we’re slow cooking it – the long cook time essentially has the same effect as marinating. If we were roasting it, I’d recommend marinating it.
Slow Cook – place the ingredients for the homemade BBQ Sauce in the slow cooker (vinegar, ketchup, Worcestershire sauce, garlic and spices), add the beef and leave to slow cook for 8 to 10 hours.
Caramelise crust – After this, all that’s required is a few minutes in a hot oven (or even under the grill/broiler) to caramelise the crust;
Reduce sauce – Meanwhile, simmer the liquid in the slow cooker to reduce it down to a syrupy sauce consistency <– This right here is our homemade BBQ Sauce!
What is beef brisket?
Brisket is a cut of beef made for slow cooking, not fast cooking. It’s unique characteristic compared to other slow cooking cuts of beef is that it holds its shape even after hours and hours of slow cooking and can be sliced.
When you slow cook other cuts of slow cooking cuts of beef like chuck (like in Beef Stew), gravy beef (an Australian beef cut) and short ribs, they “fall apart easily because there is more connective tissues running throughout the meat which breakdown with slow cooking.
However, as you can see in the photos in this post, brisket holds together and can be sliced. But the slices are ultra tender and could be shredded easily, see? 🙂
Is brisket suitable for shredding?
Brisket does shred well, but I prefer using chuck beef or ribs for shredding for recipes like slow cooked Shredded Beef Ragu, Shredded Beef Chili and Shredded Mexican Beef.
Those cuts have more fat running through the meat and so the shredded pieces are nice and juicy. Though brisket has a layer of fat on the surface, there actually is not that much fat or connective tissues running through it, so if you shred it then it’s pretty lean.
What to serve with beef brisket
For this particular recipe, I’m keeping this Slow Cooker Beef Brisket whole and slicing it. Serve up a hearty Southern style supper with sides of Homemade Southern Style Baked Beans, Corn Bread (or try my favourite Corn Bread Muffins!), Creamy Corn Casserole, classic creamy Coleslaw or this No Mayo Coleslaw (it’s excellent!), Macaroni Salad, Potato Salad or mashed potato.
Or pile it onto sliders – this is the way I usually serve it because brisket is a perfect recipe for feeding a crowd! – Nagi xx
MORE GREAT THINGS TO PILE ONTO SLIDERS
• Slow Cooker Honey Buffalo Shredded Chicken
• Easy Homemade Pastrami
• Chili – and Slow Cooked Shredded Beef Chili
• Cubanos (Cuban Subs with Mojo Marinated Pork, from the “Chef” movie)
• Slow Cooker Pulled BBQ Pork Sliders
PS If you love beef, don’t miss this Beef Pot Roast and Prime Rib / Standing Rib Roast recipes!
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Slow Cooker Beef Brisket with BBQ Sauce
Ingredients
- 1.5 – 2 kg / 3 – 4 lb beef brisket (Note 1)
- 1 tbsp olive oil (or a neutral oil like vegetable, canola)
Rub:
- 1 tbsp brown sugar
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
BBQ Sauce:
- 2 garlic cloves , minced
- 1/2 cup / 125 ml apple cider vinegar
- 1 1/2 cups / 375 ml ketchup
- 1/2 cup / 110g brown sugar , packed
- 2 tsp EACH black pepper, onion powder, mustard powder
- 1 tsp cayenne pepper (adjust to taste re: spiciness)
- 1 tbsp Worcestershire sauce
Instructions
- Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
- Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
- Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for pressure cooker and click here for oven)
- Remove brisket onto a tray.
- Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
- Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photos. (See note for BBQ option)
- TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders. See Note 3 for more ideas.
Recipe Notes:
Nutrition Information:
Brisket recipe originally published July 2017. Updated to improve writing, and created separate recipe card for oven baked brisket directions. No change to recipe – much loved by readers as is, I wouldn’t dare!
Life Of Dozer
So. Much. Sand.
Anyone for a puppy kiss? 😝
This is one of the BEST recipes I have followed.
Made it in the oven option.
Cant wait to do crock pot….
Going to try on my smoker…
Stay tuned…
Absolutely delicious and so easy to make!!!!!
I have made this twice now – once in oven and once in slow cooker/oven. Beautiful flavours combined with soft slices of juicy meat and my fussy child loves. This is now a monthly staple in our household.
I cooked up a huge brisket cut into 6 slabs, 2 at a time in the slow cooker and the results were fab, great recipe.
This recipe is OUTSTANDING. I actually cooked two 2 lb. flat briskets together for Super Bowl. BBQ sauce was A+ amazing. This was a huge hit. Thanks for another winner! You inspire me.
Made this today – albeit with a 650g beef brisket – on low for 8 hours. I was so worried it would be too long, but it was absolutely pull-apart delicious. Husband is in heaven. Will definitely make this again.
The big bit of brisket turned out beautifully.
I just heard about Dozer, very sad and I raised a glass to him tonight.
I shall now raise another glass.
To Dozer!!!!!!
I had no idea until today. Dozer will be sorely missed. I cried as I’m sure all of your followers had and will. I’m so gutted for your loss Nagi :’-(
TO DOZER!!
I’ve always bought the fairly flat pieces of Brisket from Coles but yesterday I scored a lovely thick piece.
Slow cooking as I type.
👋Hello. I have two 3kg peices of flat brisket I am wanting to cook together using the oven method.
Would like it sliceable not shredded.
Any suggestions for how long please?
I’m planning on using a 3 lb beef brisket but would love to make it as Korean Beef in lettuce wraps, with rice and other vegetables.
Is this possible?
This is THE recipe. I’ve been coming back to it for years and it’s always a hit. Eating it with coleslaw and shredded cheddar on a Brioche bun when I was post-partum might have been the best meal of my life. Now I’ve made a habit of giving it to families when a newborn arrives and everyone has said the sauce is amazing.
I make this all the time without the brown sugar and with the mingle bbq sauce! So quick, easy, healthy and delicious!
Well that’s about the 30th time I’ve done this and it’s just as tasty as the first. Love it great recipe.
Q: can the brisket be frozen after its cooked and pulled?
Can brisket left overs be frozen ?
I’ve made it, and find it freezes well.
WOW, outstanding recipe! I made a double batch so we could have leftovers…. but there’s nothing left.
So easy to make, with authentic flavours.
I’m seeing people saying that the sauce didn’t cook down enough. I found that it did pretty much nothing for the first 15 minutes or so of simmering, but then suddenly it was reduced by about 75%. Keep it at a slightly higher heat and keep stirring, it will be great!
This recipe is spot on. I pretty much doubled the spices because that’s what I do, but it would come out perfect as stated here. I thought my boyfriend was going to propose when he tried it, Be careful with this recipe.
I’ve been slow cooking my 1.3 kg brisket (from Coles) for 10 hours and it’s still tough. Do I keep going longer?
Why apply a dry rub to the meat? Isn’t it just going to get absorbed as soon as you add it to liquid? Shouldn’t we be searing the brisket before we put it in the slow cooker?
I made this before Christmas for the team at work
I made it exactly as per the instructions
My only issue was length of time to thicken sauce (took longer than I thought)
Mind blowingly good
Going to do it again right now
Oops. I just re read the recipe and found my answer
Probably a silly question, but slow cook on low or high? Please and thank you