Slow Cooked Beef Brisket (Print Version)

Tender beef brisket slow-cooked and enriched with smoky barbecue sauce for a hearty meal.

# What You Need:

→ Beef

01 - 4 lbs beef brisket, trimmed
02 - 1 tablespoon olive oil

→ Dry Rub

03 - 2 teaspoons smoked paprika
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried oregano
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon chili powder (optional, for heat)

→ Smoky BBQ Sauce

11 - 1 cup tomato ketchup
12 - 1/3 cup apple cider vinegar
13 - 1/4 cup brown sugar
14 - 2 tablespoons Worcestershire sauce
15 - 2 tablespoons Dijon mustard
16 - 1 tablespoon smoked paprika
17 - 1 teaspoon garlic powder
18 - 1 teaspoon onion powder
19 - 1/2 teaspoon liquid smoke (optional, for extra smokiness)

# How-To:

01 - Pat the brisket dry with paper towels. Rub with olive oil.
02 - In a small bowl, mix together all dry rub ingredients. Massage the rub evenly over the brisket.
03 - Place the brisket in a slow cooker, fat side up.
04 - In a medium bowl, whisk together all BBQ sauce ingredients until smooth.
05 - Pour half the BBQ sauce over the brisket, reserving the rest for serving.
06 - Cover and cook on low for 8 hours, or until the brisket is tender and easily shreds with a fork.
07 - Remove the brisket from the slow cooker and let it rest for 10 minutes. Slice or shred the meat.
08 - Skim excess fat from the cooking liquid, then mix with the reserved BBQ sauce.
09 - Serve brisket with extra sauce on the side.

# Expert Advice:

01 -
  • The beef becomes so tender you can cut it with a fork, practically falling apart on its own
  • That homemade BBQ sauce hits notes bottled versions never reach, tangy and sweet with real smoke behind it
  • Eight hours of hands off cooking means you can actually host your own party instead of being stuck in the kitchen
02 -
  • Searing the brisket in a hot skillet before slow cooking creates a gorgeous crust that adds incredible depth
  • Letting the meat rest before cutting is non negotiable unless you want all those precious juices running onto your cutting board
  • The sauce will taste quite sharp initially but mellows beautifully during those eight hours of cooking
03 -
  • Check your brisket at the seven hour mark, every slow cooker runs slightly different and you do not want to overcook it
  • If the sauce seems too thick after cooking, add a splash of water or beef broth until it reaches your desired consistency

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