Slow Cooker Beef Brisket (Printable)

Tender beef brisket slow-cooked with smoky BBQ sauce, offering rich flavor and easy preparation.

# What You'll Need:

→ Beef

01 - 3 lbs beef brisket, trimmed

→ Spice Rub

02 - 2 tsp kosher salt
03 - 1 tsp black pepper
04 - 2 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1/2 tsp cayenne pepper (optional)
08 - 2 tbsp brown sugar

→ BBQ Sauce

09 - 1 cup ketchup
10 - 1/4 cup apple cider vinegar
11 - 1/4 cup brown sugar
12 - 2 tbsp Worcestershire sauce
13 - 1 tbsp Dijon mustard
14 - 1 tbsp smoked paprika
15 - 1 tsp garlic powder
16 - 1 tsp onion powder
17 - 1/2 tsp black pepper
18 - 1/2 tsp salt

→ Optional Garnish

19 - Chopped fresh parsley

# How to Make It:

01 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and brown sugar in a small bowl. Rub the mixture evenly over the brisket.
02 - Whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and salt until smooth.
03 - Place the seasoned brisket in the slow cooker. Pour half of the BBQ sauce over the meat, reserving the remainder for serving.
04 - Cover and cook on Low for 8 hours until the brisket is tender and shreds easily.
05 - Remove the brisket and let rest for 10 minutes before slicing or shredding as preferred.
06 - Remove excess fat from the remaining sauce in the slow cooker.
07 - Serve the brisket with reserved BBQ sauce and garnish with chopped parsley if desired.

# Expert Hacks:

01 -
  • The meat falls apart with just a fork, no knife required, which somehow makes it taste even better.
  • You do almost nothing for 8 hours while your kitchen fills with the most incredible aroma.
  • A single batch feeds a crowd and tastes even better as leftovers the next day.
02 -
  • Don't trim away all the fat from the brisket—that fat melts into the meat and is what makes it stay tender, not shreddy and dry.
  • If your sauce tastes flat after cooking, it's because it needs acid; a splash more vinegar at the end wakes everything up instantly.
  • The meat will look done around hour 6, but resist the urge to pull it out early—those last two hours make a real difference in texture.
03 -
  • Add 1/2 teaspoon of liquid smoke to the sauce if you're craving that deeper, grilled flavor and don't have a smoker.
  • If your slow cooker runs hot, start checking the meat around hour 7 instead of waiting the full 8 hours.
  • Freeze the cooked brisket in the sauce for up to three months, and it reheats beautifully in a low oven.

Go Back