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? 😝
I made this last night…yummmy ! I didn’t have onion powder and finely sliced an onion and it gave I nice touch to the sauce.
Thank you again for a wonderful recipe.
I’m pleased to hear you enjoyed it Christine, thanks for letting me know! N xx
Dear Nagi,
I tried this recipe this past weekend for a family gathering. It was such a hit! People were queeing for a second burger. Such intense flavours and well chosen ratios of ingredients. Thank you for sharing this recipe! Absolutely wonderful. It is now on my recipe book.
Kriszta
HIGH FIVE! So pleased it was a hit Kriszta! N xx
Main ingredient I use when I cook a brisket in convection oven–liquid smoke. Idk how BBQ smoke can be bottled but they did. LOVE your website!!!
I have wondered that myself!!! So pleased you enjoy my website, thanks Sue! N xx
Looks wonderful!!!!
Making it tomorrow, have garlic potatoes with it.
Hope you love it Joan! YUM to garlic potatoes! N xx
Hi Nagi
Made this tonight using pressure cooker method and rolled brisket from Woolies. I unrolled the brisket to make sure dry rub was all over then folded it back over and left it for around 4 hours before cooking it. I was expecting it to come out more like pulled beef due to brisket being on the thin side but I was able to slice it and it was mouth wateringly tender…..
AMAZING!!!!
Thanks for another keeper Nagi 🙂
Warm regards
Gillian
WHOOT! So pleased you enjoyed it Gillian! It’s great how the brisket holds together so well even when it’s thin, isn’t it?? I love brisket! N xx
Nagi this was SOOI delicious. I paired this with your cole slaw…Yummm!!! and beans. Yum!!!
My only problem were my baked beans. Not sure why ??but they dried out a bit. I had to add some liquid towards the end. I ended up buying (gasp) store bought & added that can to my beans and they were so delicious anyway. Do you think you know why they might have dried. Thanks again
Hi Steven, so pleased you enjoyed this!!! With the baked beans, I’m sorry to hear they dried out. Did you use canned or dried beans? If using dried, did you use the steps in Note 1? 🙂 N x
Hi Nagi, Can I use this recipe but swap whole pieces of chicken and bbq it. May put rib on leave o/night. then baste and cook in oven for a 20-30 mins. Then bbq and keep basting? would that work? Thank you
Gosh YES! When you say whole pieces of chicken, how big? I’ll give you time estimates if you want 🙂 N xx
So a chicken that is cut up in 8 pieces. So Leg and Thigh separate, breast 2-3 pcs, and wings. I thought I would apply the rub, leave o/night. Then next day cook in oven (unfortunately UK weather very unpredictable! 🙁 ), then after chicken is almost cooked start basting and turning and basting until cooked. I would love help with Oven temp, and length of time to cook with rub then with bbq sauce and basting! Thank you
Hi Sameera! Basically that’s a BBQ Chicken 🙂 I would put it in a baking dish, cover with foil and bake at 180C for 40 minutes, then uncovered until chicken is nice and tender and sauce is thickened (about another 15 minutes I’d say). Just watch that sauce – make sure it doesn’t reduce too much, just add water if it does! N x
Hi Nagi,
You are officially my Super Hero. Your recipes are the bomb! I made this brisket recipe tonight, the butcher didn’t have any brisket left, so I got the rolled brisket from Woolies. (although next time I will get it from the butchers as you suggested) It was amazing, as, all of your recipes are. I rarely comment on things, and yet here I am commenting a second time on another of your recipes. What makes this even more unique is that I am on a low carb high fat diet, so I have to convert your recipes to fit my diet, and I am no chef. However your recipes and instructions are so easy to follow, I can easily convert. I made something the other day from a trusted low carb site, but it just didn’t cut it. Then I remembered your site, and thought i will search there, sure enough, I found what I needed, converted it and BAM, perfection again. Whatever I feel like I now go to your site first to see if I can convert it, as your recipes, and hints are awesome. I just want to thank you again, for your heartfelt words as you write, and for your amazing recipes. You are easy to identify with, and you make us novices, feel like chefs. I wish I could post a pic, so you could see how it turned out. Believe me, it was delicious. I did add some liquid smoke to the sauce at the end, as I needed something to tone it down, as it was a little too vinegary, but I think this was because I can’t have brown sugar, (I use xylitol instead, which doesn’t give it quite the same taste as brown sugar). Also I love seeing and reading about Dozer. Thanks again for being you, which is totally awesome.
Wow oh WOW!!! I love love LOVE that you converted this and it still came out great! Yes it would definitely seem vinegary if you subbed the sugar 🙂 So pleased you were able to balance it out. Thank you so much for your wonderful message, you made my day! N xx
I love homemade BBQ sauce – so much better than those in the jars! This beef brisket looks so mouth-watering good!
Thank you Jasline! N xx
Any alternative to a slow cooker? I don’t have one! ☺ can’t wait to give it a go 🤗
Yes! Oven directions in the notes! N x
Thanks I didn’t get that far 🤗
Perfect timing, I’ve just bought a slow cooker so shall start with this recipe.
Just love Dozer, beautiful boy.
Have fun in New York. xx
He is rather beautiful, isn’t he? 😂
Hi Nagi,
This recipe looks YUM! I’ll try it this week. Is the oven time for fan forced oven?
Thanx for all your great easy to understand recipes.
Susie
PS Hi Dozer!
Hi Susie! It is but in all honesty, for something like this it doesn’t really matter 🙂 I always provide both when it does matter – e.g. cookies! PS Dozer says WOOF back! N x
Hi NAGI ,
I alway bought brisket cook PHO ( that Vietnam word) , I buy from bucher shop V.N , but now i saw at Costco they sale cheaper . I had some lelfover so will try cook same u 😜
Thank you NAGI .
Oh gosh! Brisket is used in Pho??? How did I not know that??? Researching NOW! N x
Oh! sand tastes better than beef because it cleans my teeth where the beef has been caught in between them. Ha! Ha!
Love this one and I happen to have a brisket in the freezer, so we’ll be having this tomorrow night.
Enjoy your time in NY, we’ve also been there numerous times, I just love the lights, sounds and smells of Broadway. All the little restaurants down in Littler Italy too. Hope you’re testing out your taste-buds while there and bring some home to write up.
BA HA HA!!! I seriously have to say sand in my mouth is one of the ickiest things ever!!! N xx
The video shows you putting oil on the meat before going in the oven, but recipe doesn’t indicate that. Any particular kind of oil? And I’m guessing couple tablespoons? This looks so good. We have a restaurant here in California called Dave’s Famous BBQ, and they make fabulous nachos using BBQ brisket. Can’t wait to try your recipe for sliders, and any leftovers on nachos!!!
Yikes forgot it! 🙂 Only about 1 tbsp – just to help the browning! Oooh – Brisket Nachos – YUM! N xx
So glad you enjoyed your stay in Canada! Looking forward to your return! I can only echo that, I too, visit your site consistently and use your recipes all the time. I have NEVER been disappointed. This is yet another recipe I have printed to add to my staggering pile NAGI folder. I will be making this when the family comes over for BBQ. Quick, easy, make-ahead, feeds a crowd – exactly what I look for. LOVE YOU ( and Dozer!) !!
XXXX00000…..
I want to kn ow how you would cook a Boston Butt. Thank you. Send the recipe to
sissis@cableone.net
Hi Sis! I have a pork carnitas recipe which is PERFECT for boston butt and also a BBQ pork recipe too! Have a search on the blog! 🙂 N xx
Hi Nagi,
I have never cooked brisket because no one ever showed me how. I have read so many receipes where they use the slow cooker or pressure cooker, and if I told you that I have both, very good quality of each, and never have used them.
I am so grateful that you read my mind and included in the recipe the “oven method” completely as I, too, am hooked on all your recipes and your honesty and humbelness.
Your recipe for Beef Ragu was dinomite and the chuck roast that I used for it was perfect. Truly, beef prices have risen so much in the past couple of years, but as long as I can get a good recipe from a trusted source like yours, I spend the money necessary. Dozer is so lucky to have you, sand or not, I would kiss him. Cody would get jealous, but I would throw him another piece of Ragu and he would be in paradise.
God Bless Nagi, and keep hitting the “publishing key” LOL!!!!!
Bobby & Cody
I’m so flattered Bobby and Cody! I am so pleased you enjoyed the beef ragu and I do hope you try this brisket. Dozer would happily slobber all over you with his sandy face!!! I fully intend to keep hitting that publish key as long as I can cook / shoot / type! N xx
Nagi, Woolies has a Brisket rolled and tied roast at 9.95/kg now. I’ve bought a couple – you get a lot of fat for your money, but I kept some of it and added it to a bolar blade creation I did in the slowcooker ( I just ate some and discovered this Recipie in my in box!) The brisket fat stopped the bolar blade coming out dry and it is delicious!
I reccomend unrolling it and cooking in a layer or two –it cooks more evenly than when I did it rolled up ( possibly I cooked it wrong, but second time cooked flat it was much softer)
I’ll give this a try for my next buy! Thanks so much for posting. Your detail techniques photos and commentaries have enabled me to have a go at cooking the cheaper meat cuts, and, being able to afford to eat some meat again has really improved my health ( even more than iron and b12 pills I’ve been on). I’d only been able to cook the higher end steaks and finances have been low for many years, it was the luxury that had to go. Now, I have little portions in the freezer, ready to eat with whatever I fancy at the time. It’s great when I’m to I’ll to cook AND I repair faster with the good nutrition in the beef!
Thank you 😀
Hi Lisa-Michelle! Wow, I didn’t know Woolies had brisket?? I only saw the Jamie Oliver pre marinated brisket. I will have to check it out when I am back home! Curious to see if it is as thick as what I get from my butcher. Thanks so much for the tip, I’ve updated the notes in the recipe! N x
Hi Nagi. Brisket is one of my favorite cuts of meat. It used to be a cheap cut, but with the growing popularity it has gone up considerately in price. We usually buy a whole brisket (12-15 pounds) when it is on sale and cut it into three or four pieces. My dry rub is very similar to yours. I will be on the lookout for brisket, as the remaining ones I had were in the freezer that died. Have fun playing in New York!
12 – 15 POUNDS!!!??? *She shouts* I am positive they don’t come that big over here! I think the largest I have seen at my butcher is around 4 kg / 8 lb, and I get him to cut it to the amount I want. Any secret ingredients you have in your rub missing from mine? 🙂 N xx
Not really very different, no secret ingredient. I use smoked paprika, more cumin, more garlic and sometimes add cayenne. Just my take on a meat rub. Always has to have brown sugar and ground mustard. I use it on beef, pork and chicken. Enjoy New York and eat well my friend!! I expect to hear all about where you went, what you saw and most importantly what you ate!