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? 😝
I made this tonight my husband flat loved it he used the barbecue sauce on his mashed potatoes and love that thank you so much.
I do a lot of meal preps, and usually cook for a week to avoid buying takeaways when short of time. Made this with some mash and greens, and is probably the tastiest meal I have cooked in ages. Reheats beautifully. An absolute winner. Thanks Nagi.
Absolutely excellent! Absolutely loved this recipe – super easy and tasty. Roasting the meat for that extra time at the end really gives it the most beautiful crispy, barbequed exterior. Burnt ends at home!
Hi Nagi and team. I don’t have a brisket in one piece, the meat I bought is in slices. Can I sprinkle the rub over and then cook and follow the rest of the steps.
I like to add a shot of jack Daniel’s for flavor.
I have been making this recipe for the last couple of years but kept skipping steps 5 & 6. Turned out well and everyone loved it. Last time I made it I followed all the steps. It was a game changer!
Game changer! The homemade BBQ sauce was amazing. Cooked a 5 pounder on low for about 9 hours. It was falling apart slicing against the grain. Highly recommend.
So delicious! Best BBQ sauce and fall apart brisket. I don’t put in the oven at the end as it tends to dry out too much for our liking. It’s perfect straight out the slow cooker. Thank you for this recipe! Served with your corn bread and it’s a winner!
Plan on cooking an 8 lb brisket. Can i just use same ratios fro rub and sauce?
So good! Can’t wait to make it again.
I’ve made this several times. In search of lower sugar options, I omit the brown sugar from the sauce. A tangier version and the ketchup still adds sweetness. We love it, boys use leftovers for school lunches.
I substituted the brown sugar with the stevia brown sugar option and it’s a 1:1 replacement. Also, used zero sugar ketchup to keep the whole recipe carb friendly and I’ve never made it any other way, but it was fantastic!!
What can you suggest other than slaw on the sliders. Slaw sucks. I can’t stand it
AMAZING!! First time ever trying to make brisket at home – 1kg cooked to perfection, and that sauce – oh my goodness- YUM! We had the brisket sliced up in rolls with mesculan salad, carrot, picked red onions & the sauce and some chips on the side covered in that sauces goodness.
Thank you Nagi for such an easy to follow melt in your mouth dinner
I just have to comment on this as it was so amazing. I’m not a huge beef fan but this brisket was absolutely incredible. The smokey flavour was to die for. I will definitely be making again soon.
Oops I forgot to give a 5 star rating. Recipe tin eats is my go to for recipes. Nagi is a cooking genius! This was absolutely beautiful. I made Nagis coleslaw and bought some super soft rolls from my local Vietnamese baker and omg it just melted in my mouth. I am going out to by the book! Thank you Nagi
Recipe tin eats is my go to for recipes. Nagi is a cooking genius! This was absolutely beautiful. I made Nagis coleslaw and bought some super soft rolls from my local Vietnamese baker and omg it just melted in my mouth. I am going out to by the book! Thank you Nagi!
Cooking this again today, I found a really nice sized one at Coles yesterday.
Just a note: Silverside is a different cut and actually from the hind leg of the cow and is hard to find, I believe that most of it gets exported.
Fresh Silverside is the meat of choice for those food court beef rolls and sandwiches places.
Absolutely delicious!! Very easy to make too. Mum of 4 boys and they all loved it!!
The taste was amazing! But mine overcooked because it came out more like pulled beef. Is there a difference between brisket and thin cut brisket? I asked the butcher and he said I can still make brisket with it. But I think I should have cut the time? Do you know by how much? Even though it was a thin cut brisket, it still weighed 4lbs.
I’ve used this recipe to make brisket about 3 times now and every time it gets better and better.
This time around we invested in a really premium piece of brisket to cook for the family coming over for Easter. We finished it off in the smoker BBQ and the result was absolutely SPECTACULAR!
Everyone in the family was blown away and commented on how delicious it was. Much better than a local American BBQ restaurant we like to frequent.
Thank you for such an easy yet delicious recipe.
I’ve tried this recipe before without letting the meat rest… it was a bit of a mistake.
You don’t mention resting the brisket anywhere but I feel you must at the minimum let it rest for an hour…