Slow Cooker Brisket

Juicy, flavorful and melt-in-your-mouth tender, my Slow Cooker Brisket recipe is loaded with smoky, savory and sweet BBQ vibes. With a bold spice rub, slow-simmered sauce, and hours of gentle cooking, the result is a tender brisket that works just as well for a holiday main dish, a casual weekend dinner or easy meal prep.

Brisket is known as a tougher cut, but cooking it low and slow turns it tender and easy to slice (or shred).

This recipe fits right in with other big-batch meals like our Slow Cooker Mexican Chicken and Instant Pot Pork Carnitas, both great options when you're cooking for a crowd.

Ingredients

With just a quick trip to the grocery store, you will be ready to make this simple recipe.

See the recipe card below for the exact quantities of each ingredient.

• Seasonings and Spices: Our combination of seasonings add flavor and a light smoky heat.
• Vegetable Oil: Used to sear over high heat and develop a crust.
• Brisket (Flat Cut or Second Cut): A thick cut of beef ideal for slow cooking.
• Beef Broth: Adds moisture and flavor to the cooking liquid.
• BBQ Sauce: You can use store-bought or homemade bbq sauce for a rich base.
• Honey: Brings a touch of sweetness to balance the savory notes.
• Worcestershire Sauce: Adds umami and depth to the tangy sauce.
• Minced Garlic: Added garlic cloves infuse the cooking beef brisket with flavor.
• Yellow Onions: Cook down into the sauce for added sweetness.

For this simple recipe, you'll want to have on hand a slow cooker, measuring cups and spoons, whisk, mixing bowl and instant thermometer, I love this Thermoworks one.

Variations

• Chuck Roast: Swap this beef brisket for chuck roast for a shorter cook time but similar flavor.
• Instant Pot: Use the sauté function on your pressure cooker to sear, then cook for 90 minutes for a faster version.
• Soy Sauce: Add 2 tablespoons for extra savory depth in the cooking liquid.
• Dijon Mustard: Spread a thin layer on the fat side before searing for a tangy crust.
• Brown Sugar: Replace honey with brown sugar for a richer sweetness.

How to Make Slow Cooker Brisket

This Crockpot brisket recipe comes together with minimal hands-on work.

Make your spice mix by adding all the ingredients into a small bowl. Evenly coat and rub the seasonings all over the brisket, covering all sides.

Place brisket in a skillet ,or large dutch oven, over medium-high heat, add oil then sear the brisket for a few minutes on each side.

Meanwhile, lightly spray non-stick spray on the base of a slow cooker. Pour beef broth, BBQ sauce, honey, Worcestershire and garlic and whisk it together. Sprinkle in the sliced onion and carefully transfer the seared brisket to the slow cooker.

Set the slow cooker on LOW heat for 6-8 hours. Carefully flipping it around the 4 hour mark if you can; you can baste it with some of the juices as well.

Once cooked, anywhere between 190-205F, shut the slow cooker off with the lid on and rest for 15 minutes. Alternatively, if you are going to remove and slice your brisket, rest on the counter lightly tented with tinfoil.

Slice across the grain or pull with 2 forks.

Hint: It is best to allow the brisket to come to room temperature for about 1 hour prior to cooking.

Top Tips

• Get the Right Cut: Use the right cut of meat, it makes all the difference. A flat cut is great for uniform thick slices, while a second cut has more marbling for a tender brisket.
• Keep the Fat Side Up: The layer of fat bastes the meat during the long-time cooking process.
• Don't Rush: The best way to get fork tender brisket is to cook it over a long period of time at a low temperature.
• Sear First: Browning over high heat locks in flavor before the low setting cook.
• Rest Before Slicing: Resting on the cutting board keeps the juices in the meat when slicing.

Got leftovers?! Make yourself some of our Brisket Sliders the next day for another scrumptious meal.

Storage Instructions

• Refrigerator: Once cooled, place in an airtight container for up to 4 days. I like to store it within the juices for extra tender leftovers.
• Freezer: For the freezer, I do the same as fridge (leaving room for expansion) and store for up to 3 months.
• Reheating: Thaw in the fridge overnight and warm slices in a baking dish covered with foil at 300F with juices or over the stovetop on medium-high heat for a light sear.

Serving Suggestions

• Dinner Ideas: Idahoan Mashed potatoes, potato salad, Baked Mac and Cheese, Cornbread, Sauteed Green Beans, Roasted Carrots, Creamy Coleslaw or Cheesy Garlic Bread.

Easy Slow Cooker Brisket Frequently Asked Questions