Slow Cooked Beef Brisket (Print Version)

Melt-in-your-mouth beef brisket slow cooked and served with a rich, smoky BBQ sauce.

# What You Need:

→ Beef

01 - 3.3 lbs beef brisket, trimmed of excess fat

→ Spice Rub

02 - 2 tbsp brown sugar
03 - 1 tbsp smoked paprika
04 - 2 tsp kosher salt
05 - 1 tsp freshly ground black pepper
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 0.5 tsp cayenne pepper
09 - 1 tsp dried thyme

→ Cooking Base

10 - 1 large onion, sliced into rings
11 - 4 garlic cloves, smashed
12 - 1 cup beef broth

→ BBQ Glaze

13 - 1 cup BBQ sauce (gluten-free if needed)
14 - 2 tbsp apple cider vinegar
15 - 1 tbsp Worcestershire sauce (gluten-free if needed)

# How-To:

01 - Combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne, and dried thyme in a small bowl. Mix thoroughly to incorporate all spices evenly.
02 - Pat the beef brisket completely dry with paper towels. Massage the spice rub mixture over all surfaces, ensuring even coverage on all sides of the meat.
03 - Arrange the sliced onions and smashed garlic cloves across the bottom of the slow cooker insert. Position the seasoned brisket on top of the aromatic bed with the fat layer facing upward.
04 - Carefully pour the beef broth around the sides of the brisket, avoiding direct pouring over the seasoned meat. Cover securely and cook on low heat setting for 8 hours until fork-tender.
05 - Transfer the cooked brisket to a cutting board and tent with foil. In a saucepan, combine BBQ sauce, apple cider vinegar, Worcestershire sauce, and 0.5 cup of the slow cooker juices. Simmer for 5-10 minutes until slightly thickened.
06 - Slice the brisket against the grain into portions or shred using two forks. Serve immediately with the warm BBQ glaze drizzled over the top, accompanied by coleslaw, pickles, and rolls.

# Expert Advice:

01 -
  • The spice rub creates this incredible crust that locks in moisture while adding layers of flavor
  • Most of the work happens hands free so you can actually enjoy your day while dinner cooks itself
02 -
  • Slicing against the grain is non negotiable or you will end up with tough stringy meat instead of tender perfection
  • Letting the meat rest for at least 15 minutes before cutting makes the difference between juicy and dry
03 -
  • Searing the brisket in a hot skillet first adds incredible depth even though it takes an extra ten minutes
  • Make extra sauce because people will want to double sauce their portions

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