A tender, flavorful beef brisket cooked low and slow in a slow cooker. Perfect for busy days and large gatherings.
Ingredients
For the Brisket:
- Beef brisket: 4-5 pounds (trimmed)
- Salt: 1 tablespoon
- Black pepper: 1 tablespoon
- Garlic powder: 1 tablespoon
- Onion powder: 1 tablespoon
- Paprika: 1 tablespoon
- Ground cumin: 1 teaspoon (optional)
- Beef broth: 1 cup (or water)
- Worcestershire sauce: 2 tablespoons
- Apple cider vinegar: 2 tablespoons (optional, for added tang)
For the Sauce (optional):
- BBQ sauce: 1 cup (or your favorite sauce)
- Honey: 2 tablespoons (optional, for sweetness)
- Liquid smoke: 1 teaspoon (optional, for smoky flavor)
- Soy sauce: 2 tablespoons (optional, for depth of flavor)
Construction
- Season the brisket: Rub the brisket all over with salt, pepper, garlic powder, onion powder, paprika, and cumin.
- Sear (optional): For extra flavor, heat a skillet over medium-high heat and sear the brisket on all sides until browned (about 3-4 minutes per side). This step is optional but adds depth.
- Prepare the slow cooker: Place the brisket in the slow cooker. Pour in beef broth, Worcestershire sauce, and apple cider vinegar (if using).
- Cook: Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the brisket is fork-tender.
- Finishing sauce (optional): In the last hour of cooking, mix BBQ sauce, honey, liquid smoke, and soy sauce (if using). Brush over the brisket and cook for the remaining time.
- Rest & Slice: Once done, remove the brisket from the slow cooker and let it rest for about 10-15 minutes. Slice against the grain for the best texture.
Variations
- Spicy: Add chili powder or cayenne pepper to the seasoning mix for heat.
- Herb-infused: Add fresh herbs like thyme, rosemary, or bay leaves to the slow cooker for an aromatic boost.
- Mexican-style: Replace BBQ sauce with a salsa or adobo sauce. Add lime juice and cilantro for a fresh twist.
- Braised: Instead of beef broth, use red wine or beer for a rich, deep flavor.
- Asian-inspired: Use a soy sauce-based marinade with ginger, garlic, and hoisin sauce for a different flavor profile.
Tips
- Trim the brisket: Trim excess fat but leave some fat cap for tenderness and flavor.
- Low and slow: For the best results, cook on low for a longer time to break down the collagen and make the brisket melt-in-your-mouth tender.
- Don’t overcook: While brisket is forgiving, avoid cooking it too long to prevent it from drying out.
- Shred it: If you prefer shredded brisket, use two forks to shred it once it’s done, perfect for sandwiches or tacos.
- Use the juices: The juices in the slow cooker are flavorful; skim off excess fat and use them as a sauce or gravy.
- Store leftovers: Leftover brisket can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Enjoy your Slow Cooker Beef Brisket, whether as a main dish or as part of sandwiches, tacos, or with sides like mashed potatoes or coleslaw!