Slow Cooker Beef Brisket

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 8 30

Total Time 8 40

Servings servings

Calories 578kcal

Author Meggan Hill

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
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.

Nutrition