This perfectly cooked, restaurant-quality slow cooker beef brisket is appetizingly spiced, succulent, and melt-in-the-mouth tender, smothered in a flavor-packed homemade BBQ sauce. A crowd-pleasing protein for your next family dinner!
Combine all the meat rub ingredients in a small bowl and mix well. Then, use your hands to rub it liberally all over the meat.
Prepare the BBQ Sauce
Combine all the ingredients in a small or medium saucepan and heat over low heat, stirring occasionally, until the sugar completely dissolves.Taste and adjust any of the ingredients to your liking.
Slow Cook the Brisket
Spread a thin layer of the BBQ sauce across the bottom of the slow cooker and add the seasoned meat. Pour the remaining sauce over it.
Cook for 8-10 hours on LOW (or 4 1/2-6 hours on HIGH).When the meat is ready, it should be fork tender, easily twisting in the meat, and no longer pink. If you have a thermometer, the internal temperature should be 195-215ºF/90-102ºC.The BBQ sauce should thicken during the cooking process. If it’s still too thin and you don’t plan to caramelize the meat, return the sauce to a saucepan for a few minutes to thicken and reduce.
For Caramelised Brisket (Optional)
If you want more of a browned, crisp, caramelized top, remove it from the slow cooker (without the sauce) to a large baking dish, brush it with oil, and bake in the oven at 390ºF/200ºC for 15 minutes or until brown spots start appearing.
Generously baste with the BBQ sauce and return to the oven for 5 minutes. Repeat that step and bake for a final 5-10 minutes until caramelized (refer to the image on the post for how it should look).
Slice the Brisket
Leave the brisket to rest for at least 10 minutes to allow the juices to settle and distribute.
Use a long sharp knife to slice the meat against the grain into thin slices. Alternatively, you can use two forks to shred the meat.
Notes
No need to brown the beef: While it makes a difference in many recipes, it isn't the case when learning how to cook beef brisket.
Don't trim the fat: This helps to keep the meat moist while cooking and can optionally be removed AFTER the meat has cooked.
Tweak the sauce: To make it sweeter (brown sugar/honey), tangier (vinegar), spicy (add chili/cayenne pepper), or even smoky (add some liquid smoke), etc.
Slice against the grain: Otherwise, you’ll end up with chewy slices.
How to shred brisket: Use two forks to pull the meat apart and shred it.
The cooking time: The size and thickness of the meat will affect the cooking time. I.e., a brisket around 2lb will take 7-8 hours, 3lb will take closer to 8 hours, 4lb will take closer to 10 hours, and 5-6lb will take 10-12 hours.
Leftovers: Keep in the fridge in an airtight container for 3-4 days or freeze for up to 3 months.
Check the blog post for more tips about selecting the best cut of beef and serving recommendations!