Slow Cooked Beef Brisket BBQ (Print Version)

Tender beef brisket slow-cooked with smoky barbecue sauce for flavorful, comforting main dish.

# What You 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:

01 - Mix all spice rub ingredients in a small bowl. Pat brisket dry and rub spice mixture evenly over entire surface.
02 - Place sliced onions and smashed garlic in the bottom of a slow cooker. Lay the brisket on top, fat side up.
03 - Combine all BBQ sauce ingredients in a bowl and mix well. Pour half of the sauce over the brisket, reserving the other half.
04 - Pour beef broth around the brisket in the slow cooker, not directly over the meat.
05 - Cover and cook on low for 8 hours, or until the brisket is very tender and easily shreds with a fork.
06 - Carefully transfer cooked brisket to a cutting board. Let rest for 10 minutes, then slice or shred as desired.
07 - Skim excess fat from the cooking liquid and onions.
08 - Serve brisket with reserved BBQ sauce, either drizzled on top or on the side. Garnish with extra onions if desired.

# Expert Advice:

01 -
  • The spice rub creates this incredible bark that everyone fights over
  • Leftovers somehow taste better than the first meal, especially piled onto toast
  • Your house will smell like a proper barbecue joint without touching a grill
02 -
  • Removing the silverskin before rubbing helps all those spices actually penetrate instead of sitting on top
  • Letting the meat rest before cutting prevents all those incredible juices from running onto your cutting board instead of staying in the meat
  • The reserved sauce is absolutely crucial—that fresh hit of acidity against the slow-cooked richness is what makes each bite perfect
03 -
  • Cooking fat side up lets all those rendered juices baste the meat as it cooks
  • Use gluten-free Worcestershire and verify your BBQ sauce if that matters for your household

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