I’m sharing my Slow Cooker Brisket Recipes for a perfectly seasoned BBQ brisket slow cooked all day in the crock pot so it becomes tender and packed with sweet, smoky flavor.

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I never expected a slow cooker dinner to make me actually stop mid-bite and ask whats in this. Slow Cooker BBQ Brisket is deceptively simple but it hits with deep smoky sweet notes that linger, that trimmed beef brisket just falls into itself in the best way and theres even a whisper of smoked paprika that keeps you guessing.

I found this after a long night of recipe hunting and saved it under Easy Brisket Recipes Crockpot, and even my picky friend called it the Beef Brisket Crock Pot Easy miracle. Im not saying its fancy, just that it makes you curious.

Ingredients

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Beef brisket: High in protein and collagen, slow cooking turns it very tender.
Brown sugar: Adds caramel sweetness, a little moisture and helps form a sticky crust.
Smoked paprika: gives smoky depth and color, mild heat and antioxidants.
BBQ sauce: Sweet tangy base, mostly carbs from sugar, great for glazing.
Apple cider vinegar: Adds a bright sour punch and helps tenderize meat.
Onion: provides savory sweet flavor, fiber and natural sugars that caramelize.
Garlic: Pungent aromatics with antioxidants, adds savory depth without many calories.

Ingredient Quantities

3 to 4 lb beef brisket, trimmed

2 tbsp packed brown sugar

1 tbsp smoked paprika (or regular paprika if you dont have smoked)

1 tbsp chili powder

2 tsp kosher salt

1 tsp ground black pepper

1 tsp garlic powder

1 tsp onion powder

1/2 tsp ground cumin

1/2 tsp cayenne pepper, optional

1 cup BBQ sauce (your favorite bottle)

1/2 cup beef broth

2 tbsp apple cider vinegar

2 tbsp Worcestershire sauce

1 large yellow onion, sliced

3 garlic cloves, minced

1 to 2 tbsp vegetable or canola oil, optional

Fresh parsley for garnish, optional

How to Make this

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1. Pat the 3 to 4 lb brisket dry with paper towels, leave a little fat if you want more flavor, then mix the rub: 2 tbsp packed brown sugar, 1 tbsp smoked paprika, 1 tbsp chili powder, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin and 1/2 tsp cayenne pepper if you like heat. Rub it all over the meat, press it in good.

2. If you want a deeper crust sear the brisket in 1 to 2 tbsp vegetable or canola oil in a hot skillet until browned, about 3 to 4 minutes per side, dont skip this if you have time, but its optional.

3. Lay the sliced large yellow onion and minced 3 garlic cloves in the bottom of the slow cooker to form a flavor bed, then set the brisket on top of the onions.

4. Whisk together 1 cup BBQ sauce, 1/2 cup beef broth, 2 tbsp apple cider vinegar and 2 tbsp Worcestershire sauce and pour it around and over the brisket so the meat is partially covered.

5. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until the brisket is fork tender or the internal temp is around 195 to 205 F and it pulls easily.

6. When done transfer the brisket to a cutting board and tent loosely with foil, let it rest for 15 to 20 minutes so juices redistribute, dont skip resting or the juices will run out when you slice.

7. Meanwhile skim fat from the cooking liquid if needed, then spoon some liquid into a saucepan and simmer to reduce and concentrate flavors for 5 to 10 minutes if you want a thicker sauce.

8. Slice the brisket thinly against the grain for best texture, or shred if you prefer pulled brisket, then return slices to the sauce in the slow cooker or toss in the reduced sauce so they stay moist.

9. Serve with extra BBQ sauce, spooned pan juices, and sprinkle fresh parsley for garnish if you like, enjoy.

Equipment Needed

1. Slow cooker or crockpot large enough for a 3 to 4 pound brisket
2. Large heavy skillet, optional for searing if you want a deeper crust
3. Sturdy cutting board
4. Sharp chef knife
5. Measuring spoons and a 1 cup measuring cup
6. Small bowl and a whisk or fork
7. Tongs and a slotted spoon or ladle
8. Saucepan for reducing the pan juices
9. Instant read meat thermometer
10. Paper towels and aluminum foil

FAQ

Q: How long do I cook a 3 to 4 lb brisket in the slow cooker and what heat setting should I use?

Cook on low for about 8 to 10 hours until fork tender, or on high for 4 to 6 hours. Look for an internal temp around 195 to 205°F and meat that pulls apart easily, but dont overcook it into mush.

Q: Should I sear the brisket first or can I just toss it in the slow cooker?

Searing is optional but I recommend it, it adds a lot of flavor. Heat 1 to 2 tbsp oil in a skillet, brown both sides for 3 to 4 minutes each, then transfer to the slow cooker. If youre short on time just add it raw and it will still be great.

Q: How do I slice the brisket so it stays tender?

Let the brisket rest 10 to 15 minutes after cooking, then slice thinly against the grain. Cutting against the grain shortens the muscle fibers so each bite is tender, dont slice too thick.

Q: My sauce is too thin, how can I thicken it?

Remove the brisket and skim off excess fat. To thicken quickly mix 1 tbsp cornstarch with 1 tbsp cold water and stir into sauce, simmer on the stove until it thickens. Or reduce the sauce on the stove for 5 to 10 minutes to concentrate flavor.

Q: Can I make this ahead and how do I store and reheat it?

Yes, make ahead is great. Store in the fridge up to 3 to 4 days or freeze up to 3 months. Reheat gently in a covered dish in a 300°F oven or in the slow cooker on low with some sauce or broth so it doesnt dry out.

Q: Any easy swaps for ingredients or to change the flavor?

Use your favorite bottled BBQ sauce or swap in a spicier or sweeter one, adjust cayenne to taste. You can use beef or chicken broth, sub apple cider vinegar with a squeeze of lemon in a pinch, and smoked paprika can be swapped for regular paprika if you dont have it.

Slow Cooker Brisket With BBQ Sauce Recipe Substitutions and Variations

3 to 4 lb beef brisket: swap with a 3 to 4 lb chuck roast (same slow cooker magic), or use boneless short ribs; bottom round works too if you want leaner meat but it’s less tender.
1 tbsp smoked paprika: use regular paprika plus 1/4 tsp liquid smoke or a pinch of smoked salt to mimic the smoke, or try 1 tsp chipotle powder for heat and smokiness.
1/2 cup beef broth: use low sodium chicken or vegetable broth, or 1/2 cup water plus 1 tsp soy sauce or a dissolved 1/2 beef bouillon cube for extra umami.
1 cup BBQ sauce: swap for 3/4 cup ketchup mixed with 2 tbsp brown sugar, 1 tbsp vinegar and 1 tsp Worcestershire for a quick homemade sauce, or use hoisin sauce for a different sweet savory vibe.

Pro Tips

1) Season ahead and let it sit in the fridge for several hours or overnight. The salt and spices penetrate better, and leaving it uncovered helps the surface dry so you get a nicer crust when you sear.

2) Bring the brisket closer to room temp before you sear, and use a screaming hot pan. Dont crowd the meat, do it in batches if you have to. If you cant get a good sear on the stovetop, a quick hit under a hot broiler will help.

3) Keep some fat for flavor but trim big flaps that just make a greasy mess. After cooking chill or settle the cooking liquid a bit then skim the fat or use a fat separator, and reduce part of the sauce on the stove to concentrate flavor before tossing the meat in it.

4) Rest the meat at least 10 to 20 minutes and then slice thin against the grain with a sharp knife. Tent loosely with foil so the crust doesnt steam, and when storing or reheating keep extra sauce handy so slices stay moist.

Slow Cooker Brisket With BBQ Sauce Recipe

Recipe by Sarah level

0.0 from 0 votes

I'm sharing my Slow Cooker Brisket Recipes for a perfectly seasoned BBQ brisket slow cooked all day in the crock pot so it becomes tender and packed with sweet, smoky flavor.

Servings

servings

Calories

520

kcal

Equipment: 1. Slow cooker or crockpot large enough for a 3 to 4 pound brisket
2. Large heavy skillet, optional for searing if you want a deeper crust
3. Sturdy cutting board
4. Sharp chef knife
5. Measuring spoons and a 1 cup measuring cup
6. Small bowl and a whisk or fork
7. Tongs and a slotted spoon or ladle
8. Saucepan for reducing the pan juices
9. Instant read meat thermometer
10. Paper towels and aluminum foil

Ingredients

3 to 4 lb beef brisket, trimmed
2 tbsp packed brown sugar
1 tbsp smoked paprika (or regular paprika if you dont have smoked)
1 tbsp chili powder
2 tsp kosher salt
1 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp cayenne pepper, optional
1 cup BBQ sauce (your favorite bottle)
1/2 cup beef broth
2 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
1 large yellow onion, sliced
3 garlic cloves, minced
1 to 2 tbsp vegetable or canola oil, optional
Fresh parsley for garnish, optional

Directions

Pat the 3 to 4 lb brisket dry with paper towels, leave a little fat if you want more flavor, then mix the rub: 2 tbsp packed brown sugar, 1 tbsp smoked paprika, 1 tbsp chili powder, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin and 1/2 tsp cayenne pepper if you like heat. Rub it all over the meat, press it in good.
If you want a deeper crust sear the brisket in 1 to 2 tbsp vegetable or canola oil in a hot skillet until browned, about 3 to 4 minutes per side, dont skip this if you have time, but its optional.
Lay the sliced large yellow onion and minced 3 garlic cloves in the bottom of the slow cooker to form a flavor bed, then set the brisket on top of the onions.
Whisk together 1 cup BBQ sauce, 1/2 cup beef broth, 2 tbsp apple cider vinegar and 2 tbsp Worcestershire sauce and pour it around and over the brisket so the meat is partially covered.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until the brisket is fork tender or the internal temp is around 195 to 205 F and it pulls easily.
When done transfer the brisket to a cutting board and tent loosely with foil, let it rest for 15 to 20 minutes so juices redistribute, dont skip resting or the juices will run out when you slice.
Meanwhile skim fat from the cooking liquid if needed, then spoon some liquid into a saucepan and simmer to reduce and concentrate flavors for 5 to 10 minutes if you want a thicker sauce.
Slice the brisket thinly against the grain for best texture, or shred if you prefer pulled brisket, then return slices to the sauce in the slow cooker or toss in the reduced sauce so they stay moist.
Serve with extra BBQ sauce, spooned pan juices, and sprinkle fresh parsley for garnish if you like, enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.