TOTAL TIME: 8 hrs 15 mins | PREP TIME: 15 mins | COOK TIME: 8 hrs | SERVINGS: 8-10 people
This slow cooker beef brisket is a great dinner option with juicy, flavor-exploding beef brisket that is way better than any restaurant. For an easy meal and stress-free entertainment, make this ahead and simply reheat.
INGREDIENTS
SLOW COOKER:
1 tbsp beef bouillon
1 tbsp reduced-sodium soy sauce
2 tbsp Worcestershire sauce
4-5 lbs beef brisket, trimmed of excess fat
1/2 c. homemade barbecue sauce
1 c. water
SPICE RUB:
1 tbsp chili powder
2 tbsp packed brown sugar
2 teaspoons EACH garlic powder, salt
2 tbsp paprika
1 teaspoon EACH onion powder, chipotle powder, pepper
1/4 tsp cayenne pepper – optional for extra heat
1/2 tsp dried thyme
BARBECUE SAUCE:
1/4 c. seedless blackberry preserves
1/3 c. molasses
1 1/2 c. ketchup
1/3 c. packed brown sugar
1/4 c. apple cider vinegar
1 tbsp mesquite liquid smoke, optional but recommended
1 tbsp reserved Spice Rub
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/jelly roll pan and set aside.
Step 2: Using nonstick cooking spray, grease a 6-quart or larger slow cooker.
Step 3: After trimming the excess fat of the brisket, rinse and pat the brisket dry. Slice the brisket in half if using extra-long brisket to fit them in your slow cooker.
Step 4: Place the Spice Rub ingredients in a medium bowl. Mix well until combined. Into a medium bowl, reserve 1 tbsp of the Spice Rub. Over the meat, rub the remaining spice rub and place it on the prepared baking sheet. Allow the brisket to sit for about 30 minutes at room temperature or keep it in the fridge for up to 24 hours. Then, place the brisket in the preheated oven and bake for about 30 minutes.
Step 5: To the bowl with the reserved spice rub, add the barbecue sauce ingredients and mix well until blended. Add half of the barbecue sauce to a slow cooker along with 1 c water, 2 tbsp Worcestershire, 2 tbsp reduced-sodium soy sauce, and 1 tbsp beef bouillon. Stir well. Then, add the brisket. Put the lid on and set it to cook for 8 to 10 hours on a low setting until the brisket is very tender. Flip the brisket halfway through baking. Cook the brisket further if it is still tough.
Step 6: To a foil-lined baking sheet, transfer the brisket and brush with barbecue sauce. Broil the brisket until slightly caramelized. This will take about 5 to 10 minutes.
Step 7: In the meantime, simmer or microwave the rest of the barbecue sauce until warmed through.
Step 8: Before serving, brush the brisket again with the barbecue sauce. If desired, slice the brisket across the grain or chop. Serve the brisket plain with the rest of the barbecue sauce or in sandwiches.
Note:
To make the brisket in advance, cook the brisket until tender. Then, take the removable ceramic insert and store the brisket in the fridge. Skip off the hardened fat the next day and cook the brisket in a slow cooker on a low setting for 1 to 2 hours or until warmed through. Then, continue with the recipe.
Ingredients
- SLOW COOKER:
- 1 tbsp beef bouillon
- 1 tbsp reduced-sodium soy sauce
- 2 tbsp Worcestershire sauce
- 4-5 lbs beef brisket, trimmed of excess fat
- 1/2 c. homemade barbecue sauce
- 1 c. water
- SPICE RUB:
- 1 tbsp chili powder
- 2 tbsp packed brown sugar
- 2 teaspoons EACH garlic powder, salt
- 2 tbsp paprika
- 1 teaspoon EACH onion powder, chipotle powder, pepper
- 1/4 tsp cayenne pepper - optional for extra heat
- 1/2 tsp dried thyme
- BARBECUE SAUCE:
- 1/4 c. seedless blackberry preserves
- 1/3 c. molasses
- 1 1/2 c. ketchup
- 1/3 c. packed brown sugar
- 1/4 c. apple cider vinegar
- 1 tbsp mesquite liquid smoke, optional but recommended
- 1 tbsp reserved Spice Rub
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using parchment paper or foil, line a large baking sheet with sides/jelly roll pan and set aside.
Step 2: Using nonstick cooking spray, grease a 6-quart or larger slow cooker.
Step 3: After trimming the excess fat of the brisket, rinse and pat the brisket dry. Slice the brisket in half if using extra-long brisket to fit them in your slow cooker.
Step 4: Place the Spice Rub ingredients in a medium bowl. Mix well until combined. Into a medium bowl, reserve 1 tbsp of the Spice Rub. Over the meat, rub the remaining spice rub and place it on the prepared baking sheet. Allow the brisket to sit for about 30 minutes at room temperature or keep it in the fridge for up to 24 hours. Then, place the brisket in the preheated oven and bake for about 30 minutes.
Step 5: To the bowl with the reserved spice rub, add the barbecue sauce ingredients and mix well until blended. Add half of the barbecue sauce to a slow cooker along with 1 c water, 2 tbsp Worcestershire, 2 tbsp reduced-sodium soy sauce, and 1 tbsp beef bouillon. Stir well. Then, add the brisket. Put the lid on and set it to cook for 8 to 10 hours on a low setting until the brisket is very tender. Flip the brisket halfway through baking. Cook the brisket further if it is still tough.
Step 6: To a foil-lined baking sheet, transfer the brisket and brush with barbecue sauce. Broil the brisket until slightly caramelized. This will take about 5 to 10 minutes.
Step 7: In the meantime, simmer or microwave the rest of the barbecue sauce until warmed through.
Step 8: Before serving, brush the brisket again with the barbecue sauce. If desired, slice the brisket across the grain or chop. Serve the brisket plain with the rest of the barbecue sauce or in sandwiches.
Notes
To make the brisket in advance, cook the brisket until tender. Then, take the removable ceramic insert and store the brisket in the fridge. Skip off the hardened fat the next day and cook the brisket in a slow cooker on a low setting for 1 to 2 hours or until warmed through. Then, continue with the recipe.
