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No smoker is required for my best Slow Cooker Beef Brisket recipe. Swap your usual pot roast recipe for this tender and easy brisket dinner idea that can be made any time of year.
New to the brisket circuit? Don’t let this cut of beef intimidate you. It may be a sizable piece of protein, but with this easy bbq brisket recipe in your repertoire, you’ll discover that the fall-apart-tender, restaurant-quality brisket of your dreams is totally within your reach. And no, you don’t need a smoker! (Although if you are seeking a smoked beef recipe, don’t miss my Smoked Tri-Tip. It’s outstanding and a cinch to make.)
A crock pot, a simple spice rub, and some time are all that stand between you and a blue ribbon-worthy brisket. No large skillet required!
For this Slow Cooker Brisket, you can set and forget the meat as you go about your day. Then just before serving, finish the brisket with a brush of homemade bbq sauce (like this Sweet Baby ray’s copycat recipe) and a quick shift under the broiler to caramelize that sweet-savory coating.
The hardest part about making beef brisket in the slow cooker is actually waiting for it to be done. Ten hours seems like an eternity when something smells this good. But that’s how long it takes to get the sturdy piece of beef to melt-in-your-mouth tender and become buttery and oh-so craveable.
I like to make a brisket sandwich with thick grilled Texas toast, but you can eat it however you like.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Beef brisket: There are two components that make up a brisket cut of meat. The flat cut of brisket is larger, evenly shaped, and rectangular. One side will have a layer of fat. This cut is ideal for slow cooking and slicing. The point or deckle cut of brisket is more marbled and has an irregular shape that is pointed at one end. This cut is better for shredding into tacos and sandwiches. Ask your butcher for your preferred style based on your desired use. (I often opt for flat-cut brisket for this recipe.)
Step-by-step instructions
- In a small bowl, whisk together brown sugar, Worcestershire sauce, pepper, dry mustard, garlic powder, liquid smoke, and kosher salt. Rub all over brisket. Place in a gallon-sized zipper-top plastic bag or in a dish with a cover. Refrigerate at least 30 minutes or overnight. Transfer brisket to slow cooker.
- Cover and heat on HIGH heat for 8 to 10 hours. Preheat oven broiler on HIGH. Remove brisket from slow cooker and transfer to a rimmed baking sheet or roasting pan. Brush brisket with barbecue sauce on all sides.
- Broil until sauce is sticky and bubbly, about 1 to 2 minutes.
- Remove brisket to a cutting board and tent with foil for 10 minutes. Slice brisket thinly across the grain. Serve on grilled Texas toast or soft rolls with coleslaw or red cabbage and scallions, if desired.
Recipe tips and variations
- Yield: This Slow Cooker Brisket recipe makes enough for 8 generous entree-sized servings.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Make ahead: Rub the brisket with the spices and liquid smoke up to a day in advance. Longer resting time means deeper flavor!
- Freezer: Freeze the cooled leftover brisket in freezer-safe containers. Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Customize your spice blend: Use raw garlic cloves instead of garlic powder or add onion powder, chili powder, cayenne pepper bay leaves, paprika whatever sounds ideal for your crockpot brisket.
- Favorite sides for BBQ brisket: Pile your plate high with the Best Macaroni Salad, Easy Potato Salad, Cornbread, Corn on the Cob, and Slow Cooker Baked Beans.
Frequently Asked Questions
The brisket cut comes from the breastbone of the cow, right in front. Because it works to hold up the animal’s substantial weight, it’s a strong muscle with a lot of connective tissue. Brisket isn’t a cut that you can quickly sear on the grill; it’s too tough. All that connective tissue needs time to cook down and tenderize. A low and slow cooking method yields deeply flavorful, fork-tender meat that holds its shape well for slicing and serving.
Corned beef is a beef recipe that can be made from the brisket cut. Corned beef is brisket that has been cured with salt and spices, which gives the meat a vibrant pink color and a dose of sour, spicy, and salty flavor.
Brisket shrinks a lot during cooking; to the tune of 40 to 50 percent. This means that if you buy a 5-pound piece of brisket, as I recommend for this Slow Cooker Beef Brisket recipe, you’ll end up with about 2 ½ to 3 pounds of cooked brisket. So how much brisket should you buy? Generally, butchers recommend buying about ½ pound per person, uncooked weight. But try to buy at least 2 pounds over your calculated amount, in case guests prefer larger portions or in case you want leftovers. (Which you definitely do.)
Reheating the brisket for another round is never a bad idea. However, if you’d like to remix the recipe into something new, here are some of my favorite ways to use leftover beef brisket:
Sandwiches. Stuff slices or shredded brisket between two pieces of grilled Texas toast alongside barbecue sauce and pickles.
Brisket burgers. Treat chopped brisket like a burger, bun, and all, and dress it up with your favorite condiments.
Tacos. Fill flour or corn tortillas with shredded brisket, shredded cabbage, and a wedge of creamy avocado.
Beef brisket chili. Dice up leftover brisket to substitute for stew meat or ground beef in your favorite chili recipe.
Favorite sides for brisket
Slow Cooker Recipes
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Easy Coleslaw
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Slow Cooker Beef Brisket
Ingredients
For the rub:
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried mustard
- 1 teaspoon garlic powder
- 1 teaspoon liquid smoke
- 1 teaspoon Salt
For the brisket:
- 5 pounds beef brisket (see note 1)
- 2 cups barbecue sauce
- Texas toast or rolls, for serving, optional
- coleslaw or red cabbage and scallions, for serving, optional
Instructions
To make the dry rub:
- In a small bowl, whisk together brown sugar, Worcestershire sauce, pepper, dry mustard, garlic powder, liquid smoke, and salt. Rub all over brisket.
- Place in a gallon-sized zipper-top plastic bag or in a dish with a cover. Refrigerate at least 30 minutes or overnight.
To make the brisket:
- Transfer brisket to slow cooker. Cover and heat on HIGH for 8 to 10 hours.
- Preheat broiler on HIGH. Remove brisket from slow cooker and transfer to a rimmed baking sheet or roasting pan. Brush brisket with barbecue sauce on all sides. Broil until sauce is sticky and bubbly, about 1 to 2 minutes.
- Remove brisket to a cutting board and tent with foil for 10 minutes. Slice brisket thinly across the grain. Serve on grilled Texas toast or soft rolls coleslaw or red cabbage and scallions, if desired.
Notes
- Beef brisket: There are two components that make up a brisket cut. The flat cut of brisket is larger, evenly shaped, and rectangular. One side will have a layer of fat. This cut is ideal for slow cooking and slicing. The point or deckle cut of brisket is more marbled and has an irregular shape that is pointed at one end. This cut is better for shredding into tacos and sandwiches. Ask your butcher for your preferred style based on your desired use. (I often opt for flat cut brisket for this recipe.)
- Yield: This Slow Cooker Brisket recipe makes enough for 8 generous entree-sized servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Hi getting the brisket ready tonight and will be putting in the Crock-Pot tomorrow morning … My question is .. Do I put the brisket in by itself? Or do I add any water or broth while it sits in the Crock-Pot?
Hi Emilie! I hope I’m in time to help! You’ll put just the brisket into the Crock-Pot, no extra cooking liquids required. The fat from the brisket will melt as it cooks. I hope you love it! Please write back and let me know how it turns out! – Meggan
This brisket was AMAZING! 🤩
Thank you for your comment! I’m so glad you loved it! – Meggan