PREP TIME: 15 MINS | COOK TIME: 8 HRS | SERVINGS: 8 -10 PEOPLE
This melt-in-your-mouth Beef Brisket is the ultimate weeknight dinner, even if you are not expecting company. Prep this in under fifteen minutes and let your slow cooker do all the hard work.
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
SLOW COOKER:
1 tbsp beef bouillon
4-5 lbs beef brisket trimmed of excess fat
1 tbsp reduced-sodium soy sauce
2 tbsp Worcestershire sauce
1/2 c. homemade barbecue sauce
1 c. water
SPICE RUB:
1/2 tsp dried thyme
2 tbsp paprika
1 tbsp chilli powder
2 tbsp packed brown sugar
1 teaspoon EACH onion powder, chipotle powder, pepper
1/4 tsp cayenne pepper, 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
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: Grease a 6-quart or larger slow cooker using non-stick cooking spray.
Step 3: After trimming the excess fat from the brisket, rinse it, then pat it fry. Slice the brisket in half if you are using an extra-long brisket. This way, the brisket will fit in your slow cooker.
Step 4: Place the Spice Rub ingredients in a medium bowl. Mix well until combined, then reserve a tbsp in a medium bowl for the barbecue sauce. Evenly rub the rest of the spice rub over the meat, then lay the brisket on the prepared baking sheet. If desired, you can allow the brisket to sit at room temperature for at least 30 minutes 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.
Step 6: While the brisket is searing in the oven, combine the Barbecue Sauce ingredients with the reserved spice rub. Add half a cup of barbecue sauce to the slow cooker along with a cup of water, 2 tbsp Worcestershire, 1 tbsp reduced-sodium soy sauce, and a tbsp beef bouillon. Stir well until mixed.
Step 7: Carefully place the brisket in the slow cooker using tongs, squishing it inside.
Step 8: Put the lid on and set to cook the brisket for 8 to 10 hours on low or until the brisket is super tender. Flip the brisket halfway through. When done, transfer the brisket to a foil-lined baking sheet. Brush the brisket with barbecue sauce, then broil in the oven for about 5 to 10 minutes or until a little caramelized.
Step 9: In the meantime, warm the rest of the barbecue sauce in the microwave. You can also simmer it.
Step 10: Remove the brisket from the oven and brush it again with the barbecue sauce. If desired, slice the brisket across the grain or chop. Serve the brisket with the rest of the barbecue sauce plain or enjoy it with sandwiches.
MAKE AHEAD:
To make this ahead, cook the brisket until tender. Place in the fridge along with its juices. The next day, take all the hardened fat and simply cook the brisket for an hour or two in the slow cooker on a low setting or until warmed through.
Ingredients
- SLOW COOKER:
- 1 tbsp beef bouillon
- 4-5 lbs beef brisket trimmed of excess fat
- 1 tbsp reduced-sodium soy sauce
- 2 tbsp Worcestershire sauce
- 1/2 c. homemade barbecue sauce
- 1 c. water
- SPICE RUB:
- 1/2 tsp dried thyme
- 2 tbsp paprika
- 1 tbsp chilli powder
- 2 tbsp packed brown sugar
- 1 teaspoon EACH onion powder, chipotle powder, pepper
- 1/4 tsp cayenne pepper, 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
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: Grease a 6-quart or larger slow cooker using non-stick cooking spray.
Step 3: After trimming the excess fat from the brisket, rinse it, then pat it fry. Slice the brisket in half if you are using an extra-long brisket. This way, the brisket will fit in your slow cooker.
Step 4: Place the Spice Rub ingredients in a medium bowl. Mix well until combined, then reserve a tbsp in a medium bowl for the barbecue sauce. Evenly rub the rest of the spice rub over the meat, then lay the brisket on the prepared baking sheet. If desired, you can allow the brisket to sit at room temperature for at least 30 minutes 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.
Step 6: While the brisket is searing in the oven, combine the Barbecue Sauce ingredients with the reserved spice rub. Add half a cup of barbecue sauce to the slow cooker along with a cup of water, 2 tbsp Worcestershire, 1 tbsp reduced-sodium soy sauce, and a tbsp beef bouillon. Stir well until mixed.
Step 7: Carefully place the brisket in the slow cooker using tongs, squishing it inside.
Step 8: Put the lid on and set to cook the brisket for 8 to 10 hours on low or until the brisket is super tender. Flip the brisket halfway through. When done, transfer the brisket to a foil-lined baking sheet. Brush the brisket with barbecue sauce, then broil in the oven for about 5 to 10 minutes or until a little caramelized.
Step 9: In the meantime, warm the rest of the barbecue sauce in the microwave. You can also simmer it.
Step 10: Remove the brisket from the oven and brush it again with the barbecue sauce. If desired, slice the brisket across the grain or chop. Serve the brisket with the rest of the barbecue sauce plain or enjoy it with sandwiches.
MAKE AHEAD:
To make this ahead, cook the brisket until tender. Place in the fridge along with its juices. The next day, take all the hardened fat and simply cook the brisket for an hour or two in the slow cooker on a low setting or until warmed through.