Slow Cooker Beef Brisket

Sharing is caring!

This Slow Cooker Beef Brisket recipe uses a searing method, plenty of resting time, and your favorite BBQ sauce to deliver a tender, and tasty beef brisket you’ll be excited to share.

Slow Cooker Brisket of Beef

When you’ve got a beef brisket to cook, you’re making quite a big financial and time investment. This recipe will teach you how to cook beef brisket in a slow cooker with simple ingredients and a big flavor in an easy way.

Sometimes, the waiting is the hardest part, especially since brisket in the slow cooker ensures your kitchen smells heavenly for a long time before you’re ever actually eating.

Whether you want shredded brisket piled high onto buns, or big slabs of sliced brisket on a plate, carnivores everywhere will adore this easy slow cooker version.

The slow cooker is a simple yet delicious way to cook meat. We also use it to make our meatloaf and potatoes.

Ingredients Needed

• Beef Brisket: I like to use a brisket that’s about 5 pounds and already trimmed by the butcher. Yes, this adds a bit to the cost, but trimming a brisket is something I want already done for me.
• Better Than Bouillon Beef Base Paste
• Worcestershire sauce
• Soy sauce
• Barbecue sauce: If you like your bbq sauce with a sweet and tangy flair, stir in 1/3 cup apricot preserves!
• Liquid smoke
• Smoked paprika
• Brown sugar
• Chili powder
• Garlic powder
• Garlic salt
• Onion powder
• Minced chipotles (optional)

How to Cook Beef Brisket in a Slow Cooker

Line a large, rimmed baking sheet (like a jelly roll pan), with heavy-duty aluminum foil to make clean-up easier; reserve.

Spray a large slow cooker (6 quart or larger) very well with non-stick cooking spray. If your brisket is too long to fit into the slow cooker, you can slice it in two so it will fit.

In a medium bowl, combine all the spice rub ingredients. Reserve one tablespoon for the sauce.

Using your fingertips, apply all the remaining prepared spice rub evenly over the meat. Place the seasoned brisket onto the prepared baking sheet.

Allow the rubbed brisket to rest for one hour, uncovered, at room temperature. At this point, you can place the brisket in the fridge for up to 24 hours to season. For a deeper crust, leave it uncovered in the fridge during this 24-hour period. The brisket will still need to rest at room temperature for one hour after this 24-hour marinating time before searing it.

Preheat the oven to 425 degrees F. Place the oven rack into the center of the oven. Place the brisket into the oven for 30 minutes until the brisket is deep golden brown and nicely seared.

Combine the bbq sauce with with the reserved tablespoon of spice rub.

To the greased slow cooker, add ½ cup barbecue sauce, along with the water, Worcestershire sauce, beef base paste, and soy sauce, whisking to combine. The beef base paste will dissolve further as everything cooks.

Carefully transfer the seared brisket to the slow cooker, pressing it down into the liquids. Not all of it will be entirely under the liquid. Reserve the baking sheet to use once more.

Cover the slow cooker and cook the brisket on low for 6-8 hours, or until it is very tender when tested with a fork. Make sure to turn the brisket over halfway through the cooking time.

Remove the brisket from the slow cooker to the reserved foil-lined baking sheet. Brush the brisket liberally with barbecue sauce and broil 5-10 minutes, until nicely caramelized all over the top. This step is optional, but makes the brisket extra delicious.

Transfer the brisket to a large cutting board. Tent with foil and allow the brisket to rest for 15 minutes.

Carve the brisket across the grain into tender slices, then serve with the remaining barbecue sauce.

If you prefer shredded brisket instead of sliced brisket, remember it will be easier to shred while it’s still warm. Once the brisket is fully cooked and tender, you can shred it right in the slow cooker. Use two forks, pulling them away from each other, until all the brisket is shredded, tossing it well with the meat juices that have accumulated in the slow cooker.

How to Slice Brisket Across the Grain

Look at the brisket and determine which way the grains of the meat are running. Always slice ACROSS the grain of the meat, not WITH the grain. Slicing across the grain shortens the protein fibers of the meat, allowing for a tender eating experience.

Meat that is accidentally sliced with the grain (or along the grain) is tough and chewy, and you’ll instantly recognize what’s happened once it’s in your mouth!

Is Shredded Brisket the Same Thing as Pulled Brisket?

The terms shredded and pulled are used interchangeably and essentially refer to the same thing: small, tender fallin’ apart pieces of beef brisket.

What to Do with Shredded Beef Brisket

We love to make sliders from shredded brisket, as well as piling it on nachos in the air fryer, but there are lots of delicious ways to enjoy it. Brisket is good added to stir fried vegetables.

Shredded brisket is great on pizzas, warm sub sandwiches, and chili. If you’re a baked bean fan, take them up a notch by adding shredded brisket. My family loves mac and cheese, so we add shredded brisket.