This Slow Cooker Beef Brisket is delicious, juicy, and meltingly tender! The quick dry rub adds maximum flavor, while the sweet and spicy homemade barbecue sauce brings it all together. Just add it to your crock pot for the ultimate make-ahead dinner and party meal idea!
Need to make a different amount of this recipe? Click and slide the number next to ‘servings’ on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Can I cook brisket in a slow cooker?
Yes you can! Cook on HIGH for 8 to 10 hours. It sounds like a long time, but that's how long it takes to melt the fat. (Melted fat = delicious!)
What goes well with beef brisket?
How long do you cook brisket in the oven?
If you prefer to bake your brisket in the oven, Preheat oven to 350 degrees. Place in a roasting pan and roast, uncovered, for 1 hour. Add 1/2 inch liquid to the bottom of the pan (beef broth, chicken broth, or water). Lower oven to 300 degrees, cover pan tightly and continue cooking 3 hours longer.
Tips for Beef Brisket
Brisket: Well-stocked grocery stores will likely have brisket, but it's not always sitting out and available. I usually have to ask a butcher for help. He will trim a piece just for me in the size I specify. So if you don't see it, don't despair. Just ask.
Brisket Shrinkage: Brisket shrinks about 40-50% during cooking. So if you start with 5 pounds of brisket as directed, you'll likely end up with about 2 1/2 to 3 pounds cooked brisket.
Homemade Barbecue Sauce: This is a self-saucing brisket! You can always add more if you want to.
Serving: I love brisket on sweet, soft rolls or grilled Texas toast perfect for sopping up extra sauce. Prepared coleslaw makes a great topping if you're into that. If you like the crunch of coleslaw but don't want the extra calories, just shred some purple cabbage and scallions for a light, easy topping fix. It tastes great!
Slow Cooker Beef Brisket Recipe
For the rub:
- 2 tablespoons packed 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
- 2 cups barbecue sauce
- Texas toast or rolls, for serving, optional
- Coleslaw or red cabbage and scallions, for serving, optional
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.