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Slow Cooker Beef Brisket with BBQ Sauce is a mouthwatering dish that delivers tender, smoky flavors without the need for a smoker. This recipe combines a well-marbled beef brisket with a savory rub and a rich homemade BBQ sauce, slow-cooked to perfection for hours, resulting in a deliciously satisfying meal that’s sure to please.
Why We Love This Slow Cooker Beef Brisket Recipe!
- Tender and Flavorful: This beef brisket has a perfect blend of spices cooked low and slow to become incredibly tender and packed with rich, savory flavors.
- Versatile: This BBQ Brisket can be prepared in the slow cooker, pressure-cooked, or in the Instant Pot.
- Satisfying Comfort Food: Beef brisket is comfort food, whether you are craving that Texas-style BBQ brisket in the summer or a warm, cozy winter meal. This dish allows you to enjoy amazing BBQ all year long.
What is brisket?
Beef brisket is a tough cut of meat that comes from the chest area or the breast of a cow. This cut of meat needs to be cooked slowly and low to break down a lot of connective tissue, so it will become fork-tender.
It is the perfect cut of meat for preparing in a slow cooker or pressure cooker. It’s quick and easy to prepare to pop it in your slow cooker. Let it do most of that tenderizing for you.
Then, finish it off with some love in the oven (or on the grill if you want to get fancy) to get that caramelized crust everyone loves. Succulent and a little bit sticky, this is what BBQ is all about!
Ingredient Notes
Some ingredients will be used in both the rub and again for the sauce. It may seem redundant, but believe me, it isn’t! This recipe has been perfected to give you maximum flavor!
Spice Rub Ingredients
Barbecue Sauce Ingredients
How to Make Beef Brisket with BBQ Sauce in the Slow Cooker
Step 1 | Mix Spice Rub Blend and Cover Beef Brisket
To make this delicious slow cooker beef brisket with BBQ sauce, start by removing the brisket from the refrigerator. Then, mix the spice rub ingredients in a bowl.
Once combined, generously rub this mixture all over the brisket using your hands. Yes, use those hands! It’s the best way to get that flavor on the brisket! Let it set for 30 minutes to get those flavors infused.
You can also do this up to 1 day in advance.
Step 2 | Add Sauce Ingredients and Brisket Into Slow Cooker & Cook
While those spices are soaking into the Brisket, measure out your BBQ sauce spices, ketchup, mustard, and apple cider vinegar so they are ready to go into the slow cooker and make this meat magical!
Place on the lid, set your slow cooker to low heat and let the magic happen.
While the brisket is cooking, you can daydream about the mouthwatering meal to come.
Look at this gorgeous Brisket after cooking low and slow until moist and tender.
Step 3 | Remove Brisket, Add to Sheet Pan, and Drizzle with Drippings
When the cooking time is up, carefully remove the tender brisket from the slow cooker and place it on a baking tray.
Don’t forget to drizzle a few tablespoons of those flavorful pan drippings over the brisket to make it even more irresistible. I usually reserve about 1/2 cup to 1 cup, depending on how much juice you get. There is usually plenty. Use the rest for the BBQ Sauce.
Then let it rest for 10 to 15 minutes while you prepare the BBQ sauce.
Step 4 | Simmer BBQ Sauce Until Thickens
Now, let’s give that sauce a little extra attention. Pour the liquid from the slow cooker into a saucepan and simmer it over medium-high heat until it thickens up to a saucy consistency. This step is crucial for that finger-licking BBQ flavor.
Step 5 | Cooking in Oven to Caramalize
Pop the brisket into a preheated 400-degree Fahrenheit oven for 5 to 10 minutes until it starts to brown a bit. This will help with that bark-like crispiness.
It’s now time to caramelize the sauce on the brisket. Once you have taken it out of the oven and that BBQ sauce has already thickened, brush on some sauce and cook for another 5 minutes.
Remove it from the oven and flip it over. Then mop this side with BBQ sauce and repeat cooking for another 5 to 10 minutes or until it’s beautifully caramelized. This is how you finish forming that nice bark on the outside.
If you’re feeling adventurous, you can also achieve this caramelization on a medium-high-heat BBQ grill (see tips below).
Finally, it’s time to savor your masterpiece. Slice the brisket thinly against the grain, and serve it up with that luscious BBQ sauce you worked so hard to perfect. Enjoy every tender, flavorful bite!
Even after cooking all day, you will notice that this cut of meat will still hold together and can be sliced nicely, but it’s tender enough to be shredded if you like it.
Tips
- Choose the Right Brisket: Select a well-marbled beef brisket for the best results. The fat in the meat will help keep it moist and flavorful during the long cooking process. If you can, ask your butcher for recommendations on the best cut.
- Low and Slow: Opt for the low heat setting on your slow cooker for the most tender and flavorful results. Cooking on low for 8 to 10 hours makes the meat incredibly tender and develops rich flavors.
- The BBQ Sauce is fairly smooth; however, if you want, you can use a food processor or blender to get it completely smooth.
- Caramelization for Flavor: If you have the time, consider the additional step of browning or caramelizing the brisket in the oven or on a grill after slow cooking. This will add a delicious crust and depth of flavor to the meat.
- Don’t Skip Resting: Allow the cooked brisket to rest for 10-15 minutes before slicing it. This helps the juices redistribute throughout the meat, keeping it juicy.
Variations and Substitutions
Pressure Cooker Method
Using the same recipe, add 1 cup of water to the inner pot if using an Instant Pot. Cook time is as follows.
- 3 pounds = 1 hour 15 minutes
- 4 pounds = 1 hour 30 minutes
Natural release for 15 to 20 minutes, and then proceed with the recipe to simmer sauce and caramelize the crust.
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To Finish Crock Pot Brisket on Grill
Adding the chargrilled flavor is a great way to finish this in lieu of the oven-baked version. To do this, brush the grill with oil and preheat to medium heat. Place the slow-cooked brisket on the grill and leave until browned. Turn to brown on the other side. Baste or brush with the BBQ sauce and turn over. Allow that side to caramelize while basting again, and turn to repeat caramelization. Remove, rest, slice, and enjoy.
FAQs
Yes, if you would like to shred it, you can. You may want to remove any additional fat left after cooking before you shred it. I typically slice my brisket after caramelizing it in the oven. I also like to chop them into chunks and dunk them into reserved juices or BBQ sauce.
Slicing the brisket thinly across the grain will result in a nice tender bite!
You can budget about 8 ounces of raw meat per person. That will give you about 6 to 6.5 ounces of meat after being cooked, as the meat will shrink as it cooks.
There really isn’t another name for the cut of meat. But there are different ways to prepare a beef brisket. You can find it prepared as corn beef in the grocery stores or pastrami in your deli.
Make ahead, storage, and freezing
Make Ahead: Slow cook the brisket, keep it in cooking liquids, and store it in the refrigerator for 2 to 3 days. Then reheat covered in the oven at 350°F for about 20 minutes until warmed through. Then remove the cover and proceed with the recipe to simmer BBQ sauce, brown, and caramelize.
Storage: Let the crockpot brisket cool completely. Cover with foil or plastic wrap, or place in an airtight container and store in the refrigerator for 3 to 4 days.
Freeze Leftovers: If you have leftover brisket, it freezes well. Wrap it tightly in freezer-safe wrap and place it in a freezer bag. Store it in the freezer for future enjoyment. Just be sure to label it with the date so you can keep track of freshness.
What to make with Barbecue Brisket
Slice it and enjoy over some mashed potatoes and serve with green beans or corn on the cob (or your favorite side dish) for one meal.
Then, the next day, turn leftovers into brisket sandwiches or sliders with a nice creamy coleslaw and some baked beans for another meal. Those sandwiches are amazing over Garlic Texas Toast, too!
Enjoying game day at home? It’s delicious, loaded with all your favorite toppings over french fries or tots for loaded BBQ Beef Brisket fries. And if that’s your thing, you may also like my Andouille Pimento Cheese Fries!
Give it a Tex-Mex spin over tortilla chips for Brisket Nachos! Serve with salsa, refried beans, and homemade guac!
The ways to enjoy this beef brisket are really endless. Give me a shout and let me know how you enjoyed it!
More delicious slow cooker recipes
- Keto No Bean Chili in the Slow Cooker
- Crock Pot Mississippi Chicken
- Crock Pot Country Steak and Gravy
- Slow Cooker Chicken Pesto Pasta
- Slow Cooker Spinach and Artichoke Dip
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Slow Cooker Beef Brisket
Ingredients
- 3 to 4 pound beef brisket
Rub
- 1 tbsp brown sugar
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- ⅛ tsp cayenne pepper
BBQ Sauce
- 1 ½ cups ketchup
- 1 tbsp yellow mustard
- ¼ cup apple cider vinegar
- 2 cloves garlic, minced
- ½ cup brown sugar
- 2 tsp onion powder
- 2 tsp black pepper
- 1 tsp cayenne pepper
- 1 tbsp Worcestershire sauce
Instructions
Make Spice Rub and Prep Brisket
- Remove the brisket from the refrigerator. Place Rub ingredients in a bowl and mix to combine. Then rub spices into brisket on all sides with hands. Let the brisket set out for at least 30 minutes for the rub to infuse. You can also do this 1 day ahead of time.
Add Sauce Ingredients and Brisket to Slow Cooker
- Pour BBQ Sauce ingredients in the slow cooker. Mix then add the brisket and press brisket into sauce.
- Place on the lid and cook on low for 8 to 10 hours or high for 4.5 to 5 hours.
- Remove the brisket from slow cooker and place onto a baking tray. Drizzle a few tablespoons of pan drippings on the brisket. Let brisket rest for 10 to 15 minutes.
Simmer BBQ Sauce to Thicken
- Pour liquid from slow cooker into a sauce pan and simmer over medium high heat until it thickens to a sauce like consistency.
Caramelize in Oven
- While the sauce is thickening: If you would like to crisp up the meat and form more of a crust, cook the slow-cooked brisket in a preheated 400℉ oven for 5 to 10 minutes until it begins to brown a bit.
- Remove from oven and mop on the thickened BBQ sauce and cook for 5 minutes.
- Repeat: Remove from the oven, turn the brisket over with tongs or meat forks, and mop on more BBQ sauce. Then cook for 5 to 10 minutes or until caramelized to your liking.
- Let the beef brisket rest for 10 to 15 minutes so the juices redestribute. Then slice thinly across the grain and serve with BBQ Sauce.
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Notes
Using the same recipe, add 1 cup of water to the inner pot if using an Instant Pot. Cook time is as follows: 3 pounds for 1 hour 15 minutes or 4 pounds for 1 hour 30 minutes. Then, natural release for 15 to 20 minutes. Proceed with the recipe to make the sauce and caramelize. Grilling: Adding the chargrilled flavor is a great way to finish this in lieu of the oven-baked version. To do this, brush the grill with oil and preheat to medium heat. Place the slow-cooked brisket on the grill and leave until browned. Turn to brown on the other side. Baste or brush with the BBQ sauce and turn over. Allow that side to caramelize while basting again, and turn to repeat caramelization. Remove, rest, and enjoy. TIPS:
-
- Choose the Right Brisket: Select a well-marbled beef brisket for the best results. The fat in the meat will help keep it moist and flavorful during the long cooking process. If you can, ask your butcher for recommendations on the best cut.
- Low and Slow: Opt for the low heat setting on your slow cooker for the most tender and flavorful results. Cooking on low for 8 to 10 hours makes the meat incredibly tender and develops rich flavors.
- The BBQ Sauce is fairly smooth; however, if you want, you can use a food processor or blender to get it completely smooth.
- Caramelization for Flavor: If you have the time, consider the additional step of browning or caramelizing the brisket in the oven or on a grill after slow cooking. This will add a delicious crust and depth of flavor to the meat.
- Don’t Skip Resting: Allow the cooked brisket to rest for 10-15 minutes before slicing it. This helps the juices redistribute throughout the meat, keeping it juicy.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
The recipe was updated on November 14, 2023, with new pictures and more added helpful tips. The original recipe was published on November 8, 2017.
The meat was incredible. So tender and the sauce with it was delicious.
Thank you so much Dannii! It really is a fool proof way to make brisket. I am so glad you enjoyed it.
I always appreciate a good brisket and this recipe is divine! Making in the slow cooker keeps it so moist. Definitely a new favorite!
Thank you for making it, Angela! I am so glad you enjoyed it!
This beef brisket is so simple to make and results in a dish that just melts in your mouth. Also, the homemade BBQ sauce is has the right amount of tang – I won’t be purchasing BBQ sauce anymore!
Thank you, Stephanie! We love this sauce too! I am so happy to hear you enjoyed it as much as we do.
If I have a 2.5lbs brisket is 5 hours long enough on low?
It will likely still need around 8-10 hours for tenderness. You can try it on high for 4-5 hours and check for tenderness.
Really good flavor. I did use bottled bbq sauce instead of the sauce recipe
This is a keeper! I have made it about 4 times. Saucey, spicy, tender & delicious. Smells amazing all day long.
Thank you, Shirley! I am so glad to hear this one is a go to for you! My family gets so excited when they smell this one cooking too!
Hi doing this one at the moment, do you add water to cover the brisket?
No, you do not add water. Just ingredients for the sauce. Hope you enjoy!
This looks amazing. . Not much experience with briskets. Questionā¦.. do I trim any of the fat away or leave as is? Thank you
I don’t usually need to trim the ones I buy (the butcher usually has already done this in most grocery stores). If you think it is excessive you can.
Wow! I wanted to eat this before it cooked IT SMELLED SO GOOD all day with all the spices. I love crockpot recipes & this is a keeper!
So delicious, flavorful & tender. Because you put spices on the day before & I made the sauce as well, so fast and easy in the morning.
Thank you so much, Shirley! So glad you really enjoyed this!
I canāt say enough great things about this recipe. I was feeding 8 hungry men for lunch. I did a 5 pound brisket and increase the bbq sauce ingredients a bit. Cooked on low for 10.5 hours over night. The guys raved about this! My hubby has already requested this for a Sunday dinner. Thank you for sharing this wonderful recipe.
Thank you, Rachel! This has absolutely made my day! I am glad it was a hit with everyone!
I have used this recipe many times and it is always a hit! My not-so secret addition – I swap regular ketchup with Remia brand Curry GewĆ¼rz (my Dutch brother-in-law introduced me). Knocks it out of the park every time.
I have always had this odd question though. The top of the recipe says it cooks for 8 hours, but the instructions say cook it on low for 8-10 hours and high for 4-5 hours. Wouldn’t that be 12-15 hours instead of 8? In the past, I’ve just guessed and did 8 hours on low and 2 hours on high for a 4-5lb brisket and it turned out fine.
Lastly, what do you do with all the fat that’s floating around at the end? My sauce has never thickened because there’s just way too much grease. I either try to spoon it away while it’s simmering (very time consuming) or I’ve just dumped the sauce and made a new batch (wasteful).
Many thanks for this recipe!
Hi, Kerry. I haven’t tried that sauce. I will have to look it up. Cook on low for 8 to 10 or on high for 4 to 5 hours, you don’t need both. Just either or. Also, I sometimes skim some of it off or you can use a fat remover. I haven’t found it an issue with thickening, however, my sauce isn’t as thick as some bottled bbq sauce brands. If your brisket has too much fat you can remove some before cooking. I am so glad that you love this one as much as we do. I have been making this for years and my family really loves it too!
Omg! First time I tried brisket myself and it was outstanding!
That is awesome Janet! I am so glad you enjoyed it!
Outstanding recipe! Is it ok to make the brisket a day ahead of time and then cut it cold the next day and warm it in the oven? I have to make about 10-12 lbs of brisket next week. So I am considering making one or two the day before. One more question- do you think that the 6 qt crock pots can hold a 5 lb or 6 lb brisket?
Thanks
I love it best fresh, but it will reheat in the oven. Bring it out of the refrigerator to let it come to temperature for about 30 minutes. Preheat oven. Wrap in two layers of foil (use some of the leftover juices) and place in a baking pan. Reheat at 325Ā° for about 45 mins to an hour if whole and 15-20 minutes if sliced. Baking can dry it out so use leftover juices or beef broth. Also, be sure to let it cool completely after you cook it and wrap it well to hold in the moisture. It should work fine with a 6-quart Crockpot as it is usually cut pretty thin. Enjoy! I think you will love the flavor.
This is AMAZING!!!! I was always afraid to make brisket because I didnāt know how and didnāt want to waste the meat or the money. I found it on sale and decided to take the plunge. Needless to say, I am making another one tonight- for the 3rd time this month!! My carnivorous family loves it! I make double the sauce and use a little extra brown sugar because we like lots of sweet sauce. Other than that, I made no changes and it turned out wonderfully! Thank you so much for posting this. I now have another keeper for my recipe basket.
You made my day! I am so thrilled it was a hit and you decided to go for it! I always say if I can do it anyone can! The sauce is worth making extra right! So good!
I’ve made this recipe multiple times using my old slow cooker and it was phenomenal each time. My only question is, do you know how the directions would change if I were to use an instant pot vs slow cooker?
Thank you so much! It really comes out so delicious every time I have made it! I have not tested it in the IP yet. Once I do I will let you know.
If you are using pre-made barbecue sauce, how much would you suggest putting in?
Are you planning on not using any of the spice or just want BBQ sauce for after cooking?
It was good, but I would leave out the pepper.You can taste too much pepper in the sauce.
I am glad you enjoyed. Yes, if you aren’t a big pepper fan just adjust to your liking.
I’ve made this recipe twice now… And my husband won’t have it any other way now… Actually this was the first time I ever made a brisket so I would definitely say this is a big win for me! Thanks for the great recipe!
Thank you Nora! Best compliment ever! I so appreciate it!
Made this for the very first time, I have never made brisket in a crockpot before. Outstanding! I highly recommend it! ā¤ļø
Thank you so much Brooklyn! It’s perfect when you cannot use the smoker.
Holy cow (no pun intended)! This was delicious! Go through all the steps, don’t cut corners. Prep time is not 5 minutes, but no more than 10….
Bonnie, I am so glad you enjoyed it! It really is one of my husband’s and my favorites. I will make the adjustment to the time. I think I have made it so many times I could make it in my sleep – lol! Thank you so much for stopping by and letting my know you made it! <3
Great recipe! Easy to do and tastes amazing! ?
This recipe was amazing! I think it is one of the best briskets I have ever made. Easy to do and tastes so good. ?