There’s nothing quite like the rich, smoky flavors of a perfectly cooked beef brisket, especially when it’s paired with a luscious homemade BBQ sauce. This Slow Cooker Beef Brisket recipe delivers melt-in-your-mouth tenderness and caramelized perfection, all without the fuss. Whether you’re planning a cozy family dinner or a casual get-together, this recipe is guaranteed to impress. And the best part? The slow cooker does most of the work!In our household, this slow-cooked beef brisket has become the hero of Sunday dinners. My husband has always loved anything with BBQ sauce, but the first time I made this brisket, it completely stole the show. Now, it’s a frequent request from him and the kids! There’s something so comforting about the aroma of the brisket slowly cooking throughout the day, filling our home with anticipation. My kids love to help me brush on the BBQ sauce, and we all gather around as the brisket caramelizes to perfection in the oven. It’s become our little tradition, and it brings us together every time.
Why This Slow Cooker Beef Brisket with BBQ Sauce?
- Ultimate Convenience: This recipe is perfect for busy days when you still want to serve up something special. Just set it in the slow cooker and let it work its magic.
- Tender & Juicy: Slow cooking ensures the brisket is incredibly tender, while a quick roast in the oven gives it a flavorful, caramelized finish.
- Rich, Homemade BBQ Sauce: Made with a balance of tangy apple cider vinegar, sweet brown sugar, and a hint of spice from cayenne pepper, this BBQ sauce is packed with flavor.
- Versatile: Whether served with sides like mashed potatoes or in sandwiches with coleslaw, this brisket is a guaranteed crowd-pleaser.
Ingredients
For the Brisket:
- 1.5 – 2 kg / 3 – 4 lb beef brisket
- 1 tbsp (15 ml) olive oil or neutral oil (such as vegetable or canola)
For the Rub:
- 1 tbsp (15g) brown sugar
- 2 tsp (4g) paprika powder
- 1 tsp (2g) onion powder
- 1 tsp (2g) garlic powder
- 1/2 tsp (1g) cumin powder
- 3/4 tsp (1.5g) mustard powder
- 1 tsp (5g) salt
- 1/2 tsp (1g) black pepper
For the 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 (4g) each black pepper, onion powder, mustard powder
- 1 tsp (2g) cayenne pepper (adjust for spiciness)
- 1 tbsp (15 ml) Worcestershire sauce
Directions
- Prepare the Brisket:
In a small bowl, mix together all the ingredients for the rub (brown sugar, paprika, onion powder, garlic powder, cumin, mustard powder, salt, and black pepper). Rub this mixture all over the brisket, ensuring it is evenly coated. If you have time, let it sit in the fridge for 30 minutes to 24 hours for enhanced flavor, but it’s not necessary. - Cook in Slow Cooker:
Add the minced garlic, apple cider vinegar, ketchup, brown sugar, black pepper, onion powder, mustard powder, cayenne pepper, and Worcestershire sauce into the slow cooker. Stir well to combine. Place the seasoned brisket into the slow cooker, squishing it in if needed. - Slow Cooking:
Cover and cook on low heat for 8 hours if your brisket is around 1.5 kg / 3 lb, or up to 10 hours if it’s closer to 2 kg / 4 lb. The brisket should be tender and easily pull apart with a fork when done. - Prepare the BBQ Sauce:
Once the brisket is done, carefully remove it from the slow cooker and set it on a tray. Transfer the liquid from the slow cooker to a saucepan. Bring it to a simmer over medium-high heat and reduce until it thickens to a syrup-like consistency (it will thicken more as it cools). - Roast the Brisket:
Preheat your oven to 200°C / 390°F. Lightly drizzle the brisket with oil, then roast it in the oven for about 15 minutes, or until brown spots start to appear on the surface. Remove the brisket and generously brush it with the thickened BBQ sauce. Return to the oven for 5 minutes, then repeat the basting and roasting process for another 5–10 minutes, until the brisket is caramelized and glistening. - Serve:
Slice the brisket thinly against the grain. Serve with the remaining BBQ sauce on the side. This brisket is fantastic served with classic sides like mashed potatoes or coleslaw, or piled onto rolls for mouthwatering brisket sliders!
Notes
- Substitutions: If you’re out of brisket, you can use a chuck roast or beef short ribs. These cuts also work well with long, slow cooking times.
- Make it Spicier: Feel free to adjust the cayenne pepper to increase or decrease the heat level according to your preference.
- BBQ Option: If you prefer a smoky flavor, you can finish the brisket on a grill instead of the oven for a delicious charred crust. Just brush with BBQ sauce and grill on medium-high heat for a few minutes on each side.
- Leftovers: Leftover brisket can be refrigerated for up to 4 days or frozen for up to 3 months. It makes a great filling for sandwiches or tacos!