Slow Cooked Beef Brisket (Printable)

Tender beef brisket slow cooked and coated with rich smoky barbecue sauce.

# What You’ll Need:

→ Beef

01 - 4-4.5 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 - 2 tsp kosher salt
07 - 1 tsp black pepper
08 - 1 tsp ground cumin
09 - 1/2 tsp cayenne pepper

→ BBQ Sauce

10 - 1 1/2 cups tomato ketchup
11 - 1/3 cup apple cider vinegar
12 - 1/4 cup Worcestershire sauce
13 - 1/4 cup brown sugar
14 - 2 tbsp molasses
15 - 2 tsp smoked paprika
16 - 1 tsp garlic powder
17 - 1 tsp onion powder
18 - 1/2 tsp chili powder
19 - 1/2 tsp freshly ground black pepper
20 - 1/2 tsp salt

→ For Cooking

21 - 1 large onion, sliced
22 - 3 cloves garlic, smashed
23 - 1 cup beef broth

# How To Make It:

01 - Combine smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, cumin, and cayenne pepper in a small bowl. Pat brisket completely dry with paper towels, then massage spice mixture evenly over entire surface of meat.
02 - Arrange sliced onions and smashed garlic cloves across bottom of slow cooker insert, creating an even bed. Place seasoned brisket on top with fat cap facing upward.
03 - Whisk together ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, molasses, smoked paprika, garlic powder, onion powder, chili powder, black pepper, and salt until sugar dissolves completely.
04 - Pour half the prepared BBQ sauce over brisket, spreading evenly. Carefully pour beef broth around sides of meat, avoiding direct washing of spice rub.
05 - Cover with lid and cook on low setting for 8 hours until brisket pulls apart easily with fork. The internal temperature should reach 195-205°F for optimal tenderness.
06 - Transfer cooked brisket to cutting board using sturdy spatulas. Let rest 10 minutes before slicing against grain into thin strips or shredding with forks.
07 - Skim excess fat from remaining cooking liquid. Serve brisket with reserved BBQ sauce either brushed generously over meat or passed on the side. Top with reserved onions if desired.

# Expert Advice:

01 -
  • The house fills with an incredible aroma that builds anticipation all day long
  • Leftovers somehow taste even better, making incredible sandwiches the next day
  • Most of the work happens in the first twenty minutes, then your slow cooker takes over
02 -
  • Slicing against the grain is non negotiable, otherwise you'll end up with tough, stringy bites instead of that melt in your mouth texture
  • The broth should go around the meat, not directly over it, or you'll wash off that carefully applied spice rub
  • If your brisket is done early, switch to warm setting rather than continuing to cook, or the meat will start falling apart completely
03 -
  • Patience with the fat trimming, leave just enough to keep the meat moist but not so much that it sits in a pool of grease
  • Let the sauce come to room temperature before pouring, so it doesn't shock the meat and affect cooking time

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