Slow Cooker Beef Brisket
This Slow Cooker Beef Brisket recipe is a crowd-pleaser, with tender, juicy meat that falls apart in your mouth. The perfect blend of spices and barbecue sauce make this dish a standout.
Ingredients
- 2-2.5 kg beef brisket trimmed of fat (4.5-5.5 lbs)
- 240 ml 1 cup water
- 1 beef bouillon cube
- 3 tablespoons Worcestershire sauce
- 120 ml 1/2 cup barbecue sauce, plus more for serving
For the rub:
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon ground mustard
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper.
- Spray the slow cooker insert with nonstick spray.
- Pat the brisket dry with paper towels. If the brisket is too long for your slow cooker, you can reduce the length.
- In a small bowl, mix together the brown sugar, paprika, and onion powder to make the rub. Rub the mixture evenly all over the brisket.
- Place the brisket on the prepared baking sheet and bake in the oven for 30 minutes.
- In the slow cooker, mix together the water, beef bouillon cube, Worcestershire sauce, and barbecue sauce.
- Transfer the brisket into the slow cooker, making sure it's fully covered with the sauce mixture. Cover and cook on low for 8-10 hours, turning the brisket halfway through.
- Once the brisket is fully cooked, carefully remove it from the slow cooker and place it on a foil-lined baking sheet.
- Brush the brisket with more barbecue sauce and broil it in the oven for 5-10 minutes until the sauce is caramelized and the meat is crispy on the outside.
- Remove the brisket from the oven and let it rest for 10-15 minutes before slicing it against the grain into thin pieces. Serve with more barbecue sauce on the side.
Notes
If you don't have a slow cooker, you can also cook the brisket in a Dutch oven on low heat in the oven for 8-10 hours.