TOTAL TIME: 8 hrs 15 mins | PREP TIME: 15 mins | COOK TIME: 8 hrs | SERVINGS: 8-10 people
Melt-in-your-mouth beef brisket clothed in a simple barbecue sauce. This slow cooker beef brisket is exploding with amazing flavors, incredibly juicy, and a million better than what you can get from any restaurant. Easily make this any time or in advance and serve a no-fuss, stress-free weeknight meal perfect for entertaining.
INGREDIENTS
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SLOW COOKER:
1 c. water
4-5 lbs beef brisket, trimmed of excess fat
2 tbsp Worcestershire sauce
1/2 c. homemade barbecue sauce
1 tbsp beef bouillon
1 tbsp reduced-sodium soy sauce
SPICE RUB:
2 tbsp packed brown sugar
2 tbsp paprika
1 tbsp chili powder
1/2 tsp dried thyme
1 teaspoon EACH onion powder, chipotle powder, pepper
1/4 tsp cayenne pepper is optional for more heat
2 teaspoons EACH garlic powder, salt
BARBECUE SAUCE:
1/3 c. molasses
1 1/2 c. ketchup
1/3 c. packed brown sugar
1/4 c. apple cider vinegar
1/4 c. seedless blackberry preserves
1 tbsp mesquite liquid smoke, optional but recommended
1 tbsp reserved Spice Rub (from above)
HOW TO MAKE SLOW COOKER BEEF BRISKET
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using parchment paper or foil, line a large baking sheet with sides (or use a jelly roll pan). Set aside.
Step 2: Using non-stick cooking spray, grease a 6-quart or larger slow cooker.
Step 3: Trim the excess fat on the brisket. Rinse and pat the brisket dry. Slice the brisket in half if they are extra long so they’ll fit in your slow cooker.
Step 4: Combine the Spice Rub ingredients in a medium bowl. Reserve 1 tbsp Spice Rub for the barbecue sauce. All over the meat, evenly rub the rest of the Spice Rub. Then, place the brisket on the prepared baking sheet. Allow the brisket to sit for 30 minutes at room temperature or keep it in the fridge for up to 24 hours.
Step 5: Place the brisket in the preheated oven and bake for about 30 minutes, uncovered.
Step 6: In the meantime, combine the barbecue sauce ingredients and the reserved Spice Rub until well blended. To the slow cooker, add half a cup of the barbecue sauce, 1 c water, 2 tbsp Worcestershire, 1 tbsp reduced-sodium soy sauce, and 1 tbsp beef bouillon. Mix well.
Step 7: Carefully transfer the brisket to the slow cooker, squishing it to fit. Put the lid on and set to cook for 8 to 10 hours on low or until the brisket is very tender. Halfway through cooking, flip the brisket. Feel free to cook the brisket longer if it is still tough.
Step 8: To a foil-lined baking sheet, transfer the brisket. Brush the brisket with barbecue sauce and pop it in the oven. Broil for about 5 to 10 minutes or until a little caramelized. In the meantime, warm the rest of the barbecue sauce in the microwave or stovetop.
Step 9: Again, brush the brisket with barbecue sauce. Then, slice the brisket across the grain or chop. Serve plain with the rest of the barbecue sauce or in sandwiches.
Note:
You can make this brisket in advance. Cook the brisket until tender. Keep the brisket in the juices and refrigerate. Skip off the hardened fat the next day and cook in the slow cooker for 1 to 2 hours on low or until warmed through. Then, continue with the recipe.
Ingredients
- SLOW COOKER:
- 1 c. water
- 4-5 lbs beef brisket, trimmed of excess fat
- 2 tbsp Worcestershire sauce
- 1/2 c. homemade barbecue sauce
- 1 tbsp beef bouillon
- 1 tbsp reduced-sodium soy sauce
- SPICE RUB:
- 2 tbsp packed brown sugar
- 2 tbsp paprika
- 1 tbsp chili powder
- 1/2 tsp dried thyme
- 1 teaspoon EACH onion powder, chipotle powder, pepper
- 1/4 tsp cayenne pepper is optional for more heat
- 2 teaspoons EACH garlic powder, salt
- BARBECUE SAUCE:
- 1/3 c. molasses
- 1 1/2 c. ketchup
- 1/3 c. packed brown sugar
- 1/4 c. apple cider vinegar
- 1/4 c. seedless blackberry preserves
- 1 tbsp mesquite liquid smoke, optional but recommended
- 1 tbsp reserved Spice Rub (from above)
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using parchment paper or foil, line a large baking sheet with sides (or use a jelly roll pan). Set aside.
Step 2: Using non-stick cooking spray, grease a 6-quart or larger slow cooker.
Step 3: Trim the excess fat on the brisket. Rinse and pat the brisket dry. Slice the brisket in half if they are extra long so they’ll fit in your slow cooker.
Step 4: Combine the Spice Rub ingredients in a medium bowl. Reserve 1 tbsp Spice Rub for the barbecue sauce. All over the meat, evenly rub the rest of the Spice Rub. Then, place the brisket on the prepared baking sheet. Allow the brisket to sit for 30 minutes at room temperature or keep it in the fridge for up to 24 hours.
Step 5: Place the brisket in the preheated oven and bake for about 30 minutes, uncovered.
Step 6: In the meantime, combine the barbecue sauce ingredients and the reserved Spice Rub until well blended. To the slow cooker, add half a cup of the barbecue sauce, 1 c water, 2 tbsp Worcestershire, 1 tbsp reduced-sodium soy sauce, and 1 tbsp beef bouillon. Mix well.
Step 7: Carefully transfer the brisket to the slow cooker, squishing it to fit. Put the lid on and set to cook for 8 to 10 hours on low or until the brisket is very tender. Halfway through cooking, flip the brisket. Feel free to cook the brisket longer if it is still tough.
Step 8: To a foil-lined baking sheet, transfer the brisket. Brush the brisket with barbecue sauce and pop it in the oven. Broil for about 5 to 10 minutes or until a little caramelized. In the meantime, warm the rest of the barbecue sauce in the microwave or stovetop.
Step 9: Again, brush the brisket with barbecue sauce. Then, slice the brisket across the grain or chop. Serve plain with the rest of the barbecue sauce or in sandwiches.
Notes
You can make this brisket in advance. Cook the brisket until tender. Keep the brisket in the juices and refrigerate. Skip off the hardened fat the next day and cook in the slow cooker for 1 to 2 hours on low or until warmed through. Then, continue with the recipe.
