Slow Cooker Brisket
This Slow Cooker Brisket is juicy, tender and full of smoky BBQ flavor, making it perfect for holidays, weekends or easy meal prep.
Servings: 12
Calories: 286kcal
Equipment
- Slow Cooker
- Measuring Cups and Spoons
- Baking Sheet
- Whisk
- Mixing Bowl
Ingredients
BRISKET RUB:
- 1 ½ tablespoon smoked paprika
- 1 tablespoon sea salt
- 1 ½ teaspoon ground pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne
- 3-4 pound beef brisket
- 3 tablespoon vegetable oil
SLOW COOKER:
- 1 cup beef broth low sodium
- 1 cup BBQ sauce
- ¼ cup honey
- 2 tablespoon Worcestershire sauce
- 1 ½ tablespoon garlic minced
- 2 small yellow onions sliced thin
Instructions
- 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 is across the grain or pull with 2 forks.
Notes
- 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.
- Room Temp: It is best to allow the brisket to come to room temperature for about 1 hour prior to cooking.
- 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.
Nutrition
Calories: 286kcal | Carbohydrates: 19g | Protein: 24g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 1030mg | Potassium: 530mg | Fiber: 1g | Sugar: 15g | Vitamin A: 525IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 3mg
