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Slow Cooker Brisket

Slow Cooker Brisket

The ultimate comfort food, Slow Cooker Brisket is tender, flavorful, and perfect for easy weeknight dinners or special gatherings. This recipe transforms a simple cut of meat into a mouthwatering dish that will have your family coming back for more. Make it tonight and turn any meal into a celebration!
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds Beef brisket flat trimmed
  • 1.5 cups Barbecue sauce divided
  • 0.5 cups Beef broth
  • 1.5 teaspoons Fine sea salt
  • 0.75 teaspoons Ground black pepper
  • 2 tablespoons Packed light brown sugar
  • 1.5 teaspoons Garlic powder
  • 0.75 teaspoons Sweet paprika
  • 0.75 teaspoons Onion powder
  • 0.5 teaspoons Cayenne pepper use ¼ teaspoon for mild, ½ teaspoon for medium
  • 0.75 teaspoons Ground cumin

Equipment

  • 6 to 8-quart slow cooker
  • Foil-lined sheet pan
  • Small Bowl

Method
 

  1. Stir the rub ingredients together in a small bowl.
  2. Pat the brisket dry and season all over with the rub, pressing to adhere.
  3. In the bottom of a 6 to 8 quart slow cooker, whisk barbecue sauce with the beef broth.
  4. Place the brisket on top.
  5. Cover and cook on Low for 8-10 hours, until the brisket is fork tender and an instant-read thermometer in the thickest part reads about 94 to 96°C (201 to 205°F).
  6. Transfer the brisket to a foil-lined sheet pan.
  7. Brush with some of the barbecue sauce.
  8. Broil for 5 to 10 minutes until slightly caramelized, watching closely.
  9. Warm the remaining sauce if needed.
  10. Allow the brisket to rest for 20-30 minutes, then slice thinly against the grain and serve with sauce on the side.

Notes

  • Tip 1: Start checking for tenderness at 7½ to 8 hours if your brisket is slightly smaller than 3 pounds.
  • Tip 2: Adjust cayenne to taste: ½ teaspoon for mild, 1 teaspoon for medium, 1½ teaspoons for hot.
  • Tip 3: Leftovers keep for up to 4 days in the fridge. Reheat gently in sauce, or shred and toss with sauce for sandwiches.
  • Tip 4: For neat slices: 195 to 200°F (90 to 93°C). For shreddable or very soft slices 200 to 208°F (93 to 98°C).