To-die-for Beef Brisket that really makes the most out of this cut of beef! This Slow Cooker brisket is cooked in a simple homemade BBQ sauce until it’s deliciously tender and infused with incredible flavour. Serve with a side of Coleslaw or Macaroni Salad and steamed corn. Or pile high onto rolls and make sliders!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Beef Brisket recipe!
I really am not a girls’ girl when it comes to food. I don’t gaze in wonder at stunningly decorated multi-tier cakes. I don’t ooh and aah over pretty little chocolates. I have no interest in learning how to make candy.
But I do go gah-gah over sights like this – a giant hunk of flavour loaded brisket.
I’m all class. All class. 😂
Cooking brisket – in brief
What is brisket? A cut of beef that needs to be cooked slowly to break down the connective tissues. The unique thing about this cut of beef is that it can be slow cooked so it’s fork tender, yet is still sliceable. It also has a better beefy flavour compared to other slow cooking beef cuts like chuck.
Is there another name for brisket? There’s no other name for raw brisket, that is the name of the cut. But you will see it sold in stores already prepared in the form of corned beef, pastrami and silverside which is brisket that’s been brined.
What cut of meat is similar to brisket? There is no cut of beef with the same cooking qualities. For this recipe, the best substitute for beef brisket is rolled chuck, like you use for Pot Roast. Otherwise, try the Beef Ribs or Pork Ribs version of this recipe – both terrific!
How long does it take to cook? 8 to 10 hours in the slow cooker on low, 1 hr 15 minutes in a pressure cooker, or 5 hours in the oven at 320F/160C.
Is brisket supposed to be pink? No. Cooked plain brisket should not be pink, if it is, it is massively undercooked and will be tough. You cannot eat brisket rare. HOWEVER, pastrami and corned beef are pink even after cooking due to the special curing salt they use (like bacon).
How to make slow cooker Beef Brisket
It’s a straight forward beef brisket recipe though there is a fairly long list of spices because we’re making a homemade rub and homemade BBQ Sauce here. Totally worth it – there’s no bottled sauce that compares to this!
Spice Mix – We start off with a spice rub. No need to marinate because we’re slow cooking it – the long cook time essentially has the same effect as marinating. If we were roasting it, I’d recommend marinating it.
Slow Cook – place the ingredients for the homemade BBQ Sauce in the slow cooker (vinegar, ketchup, Worcestershire sauce, garlic and spices), add the beef and leave to slow cook for 8 to 10 hours.
Caramelise crust – After this, all that’s required is a few minutes in a hot oven (or even under the grill/broiler) to caramelise the crust;
Reduce sauce – Meanwhile, simmer the liquid in the slow cooker to reduce it down to a syrupy sauce consistency <– This right here is our homemade BBQ Sauce!
What is beef brisket?
Brisket is a cut of beef made for slow cooking, not fast cooking. It’s unique characteristic compared to other slow cooking cuts of beef is that it holds its shape even after hours and hours of slow cooking and can be sliced.
When you slow cook other cuts of slow cooking cuts of beef like chuck (like in Beef Stew), gravy beef (an Australian beef cut) and short ribs, they “fall apart easily because there is more connective tissues running throughout the meat which breakdown with slow cooking.
However, as you can see in the photos in this post, brisket holds together and can be sliced. But the slices are ultra tender and could be shredded easily, see? 🙂
Is brisket suitable for shredding?
Brisket does shred well, but I prefer using chuck beef or ribs for shredding for recipes like slow cooked Shredded Beef Ragu, Shredded Beef Chili and Shredded Mexican Beef.
Those cuts have more fat running through the meat and so the shredded pieces are nice and juicy. Though brisket has a layer of fat on the surface, there actually is not that much fat or connective tissues running through it, so if you shred it then it’s pretty lean.
What to serve with beef brisket
For this particular recipe, I’m keeping this Slow Cooker Beef Brisket whole and slicing it. Serve up a hearty Southern style supper with sides of Homemade Southern Style Baked Beans, Corn Bread (or try my favourite Corn Bread Muffins!), Creamy Corn Casserole, classic creamy Coleslaw or this No Mayo Coleslaw (it’s excellent!), Macaroni Salad, Potato Salad or mashed potato.
Or pile it onto sliders – this is the way I usually serve it because brisket is a perfect recipe for feeding a crowd! – Nagi xx
MORE GREAT THINGS TO PILE ONTO SLIDERS
• Slow Cooker Honey Buffalo Shredded Chicken
• Easy Homemade Pastrami
• Chili – and Slow Cooked Shredded Beef Chili
• Cubanos (Cuban Subs with Mojo Marinated Pork, from the “Chef” movie)
• Slow Cooker Pulled BBQ Pork Sliders
PS If you love beef, don’t miss this Beef Pot Roast and Prime Rib / Standing Rib Roast recipes!
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Slow Cooker Beef Brisket with BBQ Sauce
Ingredients
- 1.5 – 2 kg / 3 – 4 lb beef brisket (Note 1)
- 1 tbsp olive oil (or a neutral oil like vegetable, canola)
Rub:
- 1 tbsp brown sugar
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
BBQ Sauce:
- 2 garlic cloves , minced
- 1/2 cup / 125 ml apple cider vinegar
- 1 1/2 cups / 375 ml ketchup
- 1/2 cup / 110g brown sugar , packed
- 2 tsp EACH black pepper, onion powder, mustard powder
- 1 tsp cayenne pepper (adjust to taste re: spiciness)
- 1 tbsp Worcestershire sauce
Instructions
- Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
- Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
- Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for pressure cooker and click here for oven)
- Remove brisket onto a tray.
- Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
- Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photos. (See note for BBQ option)
- TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders. See Note 3 for more ideas.
Recipe Notes:
Nutrition Information:
Brisket recipe originally published July 2017. Updated to improve writing, and created separate recipe card for oven baked brisket directions. No change to recipe – much loved by readers as is, I wouldn’t dare!
Life Of Dozer
So. Much. Sand.
Anyone for a puppy kiss? 😝
Absolutely delish! My family just loves this and would not change a thing about the recipe. It’s in their Top 5 meals. My tip is to make more of it and have left overs in a roll,on a jacket potato , in a wrap the next day. Perfect!
Happy to hear it Rebecca! And I agree, leftovers are excellent and so versatile! – Nx
I have a piece of ‘Heart Smart’ topside that is very lean sitting in my freezer. Would it be suitable for this recipe?
Hi Katie, it may turn out dry if it’s a lean cut of meat unfortunately – N x
Hello Nagi,
I made this yesterday and I have to say it was one of the best recipes for brisket I have used. I will keep on using it big hit with everyone.
That’s so great to hear Tommy!
I did it in the slow cooker. Amazing. Everyone loved it and said I have to do it again.
I want to try it in the pressure cooker. What setting for pressure cooker?
Thank you!
Hi Felicity, I’m so glad it was a hit! Pressure cooker directions are in the recipe notes – N x
I’ve made this 2x now and the sauce never comes out right. Too thin. Slow cooker recipe doesn’t call for water but it makes a lot and oven recipe calls for 2 cups water and it makes it very thin. Neither way reduce properly. What am I doing wrong?
Hi Mike, sounds like it needs to reduce a little more if it’s too thin – N x
Hi Nagi I cooked this over night and have just finished it in the oven..its still early and everyone is asleep how can I keep it until they are ready to eat
Hi Matt, you can either store in the fridge and microwave to reheat or if you’re eating soonish, put the oven on low and keep it covered to keep warm – N x
Hi Nagi
Cooked beef brisket (Tony O’Connell Butchers at Adelaide Market 2.5 kilo slab)
Put your rub all over the meat.
Didn’t do the BBQ sauce part.
Used an oven bag with 1 tblspn flour as per oven bag directions. Cooked in oven 160c for 9 hours. Didnt need to slit bag to brown, was already browned.
Still in one piece, able to slice
Made gravy from drippings in bag, first skimming off the fat.
Absolutely beautiful, real old fashioned roast beef taste.
Thankyou so much for sharing
xxx
That’s awesome Barbara!! I’m so glad you loved it ❤️
The brisket I bought doesn’t have much fat on it will that still cook ok in the oven?
Hi Zoe, it should be fine – N x
Help! I’ve never made a brisket before. Its currently in my crock pot and has been cooking for about 5 hours. I noticed you put yours fat side up but I did mine fat side down without paying attention to it . Will this matter? Should I flip it?
Hi Brittany, it will be fine! I hope you love it – N x
Unbelievably good on sliders with those big Costco brioche buns – thanks
I hear ya Matt!! ❤️
I made this brisket this weekend. Came out perfect. My wife didn’t like the BBQ sauce. She said it was too spicy. But she thinks ketchup is spicy.
😂 you can always cut back on the spice if you prefer, I’m so glad you enjoyed it!
Just made this recipe last night. best bbq brisket ever. I used a 4 pound brisket, 1st cut. Had an incredible bark all around. did not have apple cider vinegar so used balsamic but half the amount. Thank you!
Ok he recipe looks delicious!
Please help, I’venever done this before . I bought a beef brisket it’s 5.074 kg and I don’t have a slow cooker how do I convert your recipe to do this in the oven also the oven recipe says 10 hours is it really 10 hours but it doesn’t mention the temperature
Ok thank you
Hi Chris, if you click on the link in the notes it will take you to the oven directions. That’s a massive piece of brisket, I would cut it in half and cook for 4-5 hours in the oven. – N x
I see it !!! Thank you !!!!
Absolutely gorgeous! Lovely flavour and the sauce was night and thick. The meat cut so easily – like a hot knife through butter!
Planning on making it again already.
That’s awesome Pip!!!
Have spent hours looking for slow cooked brisket recipe then I found you. What amazing food knowledge you have.
I want to cook 2.5 kilo beef brisket in an oven bag in oven. I want to serve sliced as in roast beef not pulled.
I have a gas oven, can be fanforce or conventional. Would love your comments on oven temperature on length of time to cook.
Looked on insta. I love Vietnam. Was there some time ago now, streets in Hanoi looked more scary then.
I see you live in Sydney, when I first read your blog, was sure you were in NY.
I will be following you.
Thankyou for sharing your amazing knowledge
Hi Barbara, this recipe isn’t pulled, it’s sliceable yet tender. If you have a 2.5kg piece I would follow the instructions in the recipe notes, but add another 30 minutes onto the cook time – so 5 hours in total. I hope you love it! – N x
Thankyou Nagi
much appreciated x
Absolutely incredible. Tastes like Texas. I couldn’t believe it and my guests were so happy. On a sad note: I had no leftovers! 😂
😂 That’s terrible… but a great compliment to the chef!
Also – i can’t gave mustard so substituted turmeric – worked perfectly!
I cut a big slab of flat brisket in half, so about 2 pounds. Gave it about 5 hours on low, 30 minutes on high (because I started to worry I hadn’t calculated enough time for two pounds), and followed the rest of the directions as-is. Came out perfectly! With plenty of (very spicy – went heavy on the cayenne) barbecue sauce left over.
Wahoo! Sounds great Will ☺️
Hi, Nagi, what temp setting in slow cooker do you use? Thanks, Andrea
Hi Andrea, I use the low setting – N x
Also, I plan to cut most of the fat off so it may be closer to 4# once that’s done.
I have a 5# brisket. How long should I cook it and at what setting? Also, should I increase the other recipe ingredients?
Hi Nancy, you can adjust the serving size on the recipe and it will automatically adjust the ingredients for you. What size brisket are you cooking, are you talking kg or pounds? – N x
It’s a 5 pound brisket
Hi Nancy, the instructions for a 5 pound piece is in the recipe notes ☺️