Slow-Cooked Beef Brisket (Printable)

Tender beef brisket slow-cooked in rich, smoky sauce for a comforting meal.

# What You'll Need:

→ Beef

01 - 3.3 lbs beef brisket, trimmed
02 - 1 tbsp olive oil

→ Dry Rub

03 - 1 tbsp smoked paprika
04 - 1 tbsp brown sugar
05 - 2 tsp kosher salt
06 - 1 tsp black pepper
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - ½ tsp cayenne pepper
10 - ½ tsp ground cumin

→ BBQ Sauce

11 - 1 ½ cups smoky barbecue sauce
12 - ⅓ cup apple cider vinegar
13 - ¼ cup beef broth
14 - 2 tbsp Worcestershire sauce
15 - 2 tbsp Dijon mustard
16 - 2 tbsp tomato paste
17 - 2 tbsp honey

→ To Serve

18 - Chopped fresh parsley
19 - Soft rolls or mashed potatoes
20 - Coleslaw

# How to Make It:

01 - Pat the brisket dry with paper towels and rub olive oil over the entire surface.
02 - Combine all dry rub ingredients in a small bowl. Coat the brisket evenly with the mixture, pressing gently to adhere.
03 - Heat a large skillet over medium-high heat. Sear the brisket on all sides until browned, approximately 4 minutes per side.
04 - Place the seared brisket into the slow cooker.
05 - Whisk together all BBQ sauce ingredients in a medium bowl. Pour the sauce over the brisket, ensuring it is well coated.
06 - Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the meat is fork-tender.
07 - Transfer the brisket to a cutting board and let it rest for 10 minutes. Slice or shred as desired.
08 - Skim excess fat from the cooking liquid. Serve the brisket topped with the sauce, garnished with parsley, and accompanied by rolls or sides.

# Expert Advice:

01 -
  • Set it and forget it—no babysitting required, just eight hours of magic happening in your slow cooker.
  • The dry rub creates a savory crust that locks in flavor while the sauce transforms into something rich and complex.
  • Leftovers shred into tacos, pile onto sandwiches, or reheat beautifully for a second meal that tastes even better.
02 -
  • Don't skip the searing step—browning the meat first creates flavors you can't get any other way, and it only takes fifteen minutes but makes a massive difference.
  • If your brisket is still tough after eight hours, give it another hour or two; slow cookers vary wildly in temperature, and sometimes meat just needs more time to surrender.
03 -
  • Trim some of the fat cap before cooking to prevent the sauce from becoming grease-heavy, but leave enough for moisture.
  • Buy your brisket a day or two before cooking so you can get a good look at the grain and understand which way to slice it.

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