Slow Cooked Beef Brisket (Print View)
Tender beef brisket slow cooked and finished with a smoky, tangy BBQ sauce for rich flavor.
# What You'll Need:
→ Beef
01 - 3.3 lbs beef brisket, trimmed of excess fat
→ Spice Rub
02 - 2 tablespoons smoked paprika
03 - 1 tablespoon brown sugar
04 - 2 teaspoons garlic powder
05 - 2 teaspoons onion powder
06 - 1 teaspoon ground black pepper
07 - 1 teaspoon salt
08 - 0.5 teaspoon cayenne pepper
09 - 1 teaspoon dried thyme
→ BBQ Sauce
10 - 1 cup tomato ketchup
11 - 1/3 cup apple cider vinegar
12 - 1/4 cup brown sugar
13 - 2 tablespoons Worcestershire sauce
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon smoked paprika
16 - 0.5 teaspoon garlic powder
17 - 0.5 teaspoon onion powder
18 - 0.5 teaspoon salt
19 - 0.5 teaspoon black pepper
→ Additional Ingredients
20 - 1 large onion, sliced into rings
21 - 3 cloves garlic, minced
22 - 0.5 cup beef broth
# Step-by-Step Directions:
01 - Pat the brisket completely dry with paper towels. Combine all spice rub ingredients in a small bowl and massage the mixture evenly over all surfaces of the meat.
02 - Arrange the sliced onion and minced garlic in an even layer at the bottom of the slow cooker. Position the brisket on top with the fat cap facing upward.
03 - Whisk together all BBQ sauce ingredients with the beef broth until the brown sugar dissolves completely. Pour half the sauce over the brisket and reserve the remainder for serving.
04 - Cover the slow cooker and cook on low heat for 8 hours until the brisket is fork-tender and easily shreds.
05 - Transfer the brisket carefully to a cutting board. Allow the meat to rest for 10 minutes before slicing against the grain into thin strips.
06 - Skim excess fat from the cooking juices in the slow cooker. Serve the sliced brisket with the reserved BBQ sauce, warmed if preferred.
# Expert Suggestions:
01 -
- The slow cooker does literally all the heavy lifting while you go about your day
- That homemade BBQ sauce will make you rethink ever buying bottled again
02 -
- Slicing against the grain is absolutely crucial or you'll end up with tough, stringy meat
- Letting it rest might feel like torture but those juices need time to redistribute
03 -
- Don't trim too much fat, it keeps the meat moist during those long cooking hours
- If the sauce seems too thin after cooking, simmer it on the stove until it thickens up