Slow Cooked Beef Brisket (Printable)

Tender beef brisket cooked slowly, complemented by a smoky, tangy BBQ sauce for a hearty main dish.

# What You'll Need:

→ Beef

01 - 3.3 lbs beef brisket, trimmed

→ Spice Rub

02 - 2 tbsp smoked paprika
03 - 1 tbsp brown sugar
04 - 2 tsp garlic powder
05 - 2 tsp onion powder
06 - 1 tsp ground black pepper
07 - 1 tsp salt
08 - 0.5 tsp cayenne pepper
09 - 1 tsp dried thyme

→ BBQ Sauce

10 - 1 cup tomato ketchup
11 - 0.33 cup apple cider vinegar
12 - 0.25 cup brown sugar
13 - 2 tbsp Worcestershire sauce
14 - 1 tbsp Dijon mustard
15 - 1 tsp smoked paprika
16 - 0.5 tsp garlic powder
17 - 0.5 tsp onion powder
18 - 0.5 tsp salt
19 - 0.5 tsp black pepper

→ Additional

20 - 1 large onion, sliced
21 - 3 cloves garlic, minced
22 - 0.5 cup beef broth

# Step-by-step:

01 - Pat the brisket dry with paper towels. In a small bowl, mix all spice rub ingredients. Rub the mixture thoroughly over the brisket.
02 - Place the sliced onion and minced garlic in the bottom of a slow cooker. Lay the brisket on top, fat side up.
03 - In a separate bowl, whisk together all BBQ sauce ingredients with the beef broth. Pour half of the sauce over the brisket; reserve the rest.
04 - Cover and cook on low for 8 hours, or until the brisket is fork-tender.
05 - Carefully transfer the brisket to a cutting board. Let it rest for 10 minutes, then slice against the grain.
06 - Skim fat from the juices in the slow cooker. Serve the brisket with the reserved BBQ sauce, warmed if desired.

# Expert Advice:

01 -
  • The house smells incredible all day long like youve been tending a pit smoker even though its just your trusty slow cooker doing the work
  • That moment when you test the meat with a fork and it yields like soft butter is pure kitchen magic
  • Leftovers if they even exist make the most righteous sandwiches youve ever had
02 -
  • Slicing against the grain is absolutely non negotiable or you will end up with tough stringy meat despite all your patience
  • Letting the meat rest before cutting is when the juices redistribute so do not rush this step even if everyone is hovering
  • The fat cap on top is your friend during cooking but feel free to trim some off before serving if you prefer
03 -
  • If your sauce seems too thick after cooking whisk in a splash more broth or vinegar
  • A splash of liquid smoke in the sauce takes it to that next level if you miss outdoor smoked flavor

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