Slow Cooker Brisket (Printable Version)
Slow-cooked beef brisket packed with BBQ flavor. Great for chilling at home or feeding friends anytime.
# What You'll Need:
→ Brisket & Cooking Liquid
01 -
4–5 lbs beef brisket (trim off extra fat)
02 -
1 cup water
03 -
2 tablespoons Worcestershire sauce
04 -
1 tablespoon reduced-salt soy sauce
05 -
1/2 cup ready-made barbecue sauce
06 -
1 tablespoon beef bouillon granules
→ Seasoning Blend
07 -
2 teaspoons salt
08 -
1 teaspoon black pepper
09 -
2 teaspoons garlic powder
10 -
2 tablespoons brown sugar (packed)
11 -
2 tablespoons paprika
12 -
1 teaspoon chipotle powder
13 -
1/4 teaspoon cayenne (totally optional)
14 -
1 teaspoon onion powder
15 -
1 tablespoon chili powder
16 -
1/2 teaspoon dried thyme
→ BBQ Sauce
17 -
1 1/2 cups ketchup
18 -
1/3 cup brown sugar (packed)
19 -
1/3 cup molasses
20 -
1/4 cup apple cider vinegar
21 -
1 tablespoon from the Seasoning Blend
22 -
1 tablespoon mesquite liquid smoke (if you want)
23 -
1/4 cup seedless blackberry jam
# Step-by-Step Guide:
01 -
Set your oven to 425°F. Cover a big baking pan with foil or parchment.
02 -
Give your slow cooker a quick spray with nonstick spray, making sure it's at least a 6-quart size.
03 -
Cut off any big pieces of fat and rinse the brisket with cold water. Dry it really well with paper towels. If it's too big, just cut it in half so it fits in your slow cooker.
04 -
Grab a medium bowl and stir together paprika, brown sugar, chili powder, garlic powder, salt, onion powder, chipotle powder, black pepper, thyme, and cayenne. Scoop out a spoonful for the BBQ sauce.
05 -
Coat the brisket all over with most of your seasoning. Lay it on the baking pan and let it rest at room temp for 30 minutes (or stick it in the fridge for up to a whole day). Slide it into the hot oven for 30 minutes to get a good crust.
06 -
Whisk ketchup, molasses, brown sugar, blackberry jam, apple cider vinegar, some of the Seasoning Blend, and liquid smoke in a bowl. Save out half a cup to use soon.
07 -
Pour that half-cup of BBQ sauce, water, Worcestershire, soy sauce, and beef bouillon right into your slow cooker. Mix it up.
08 -
Move your browned brisket into the slow cooker so it sits in the liquid. Put the lid on and cook on LOW for 8–10 hours. Flip it halfway if you like. It's done when you can shred it with a fork.
09 -
Turn your broiler on. Put the brisket on a foil-lined baking sheet. Brush on some BBQ sauce and broil for 5–10 minutes until the outside gets sticky and a bit dark.
10 -
Heat the rest of your BBQ sauce in a small pot or zap it in the microwave until it's steamy.
11 -
Brush more BBQ sauce on the brisket, then slice across the grain (or chop it up). Serve with more sauce or pile it onto buns.
12 -
If you're doing this in advance, let the brisket and juices cool in the slow cooker, pop it in the fridge, skim off the fat tomorrow, and rewarm on LOW before caramelizing and serving.
# Additional Notes:
01 -
Brisket tastes even better if you cook it a day in advance and warm it back up in its juices.
02 -
Skip cayenne and chipotle in the seasoning if you want things mild.
03 -
Thicken up your BBQ sauce by simmering it on the stove until it's as thick as you want.