To-die-for Beef Brisket that really makes the most out of this cut of beef! This Slow Cooker brisket is cooked in a simple homemade BBQ sauce until it’s deliciously tender and infused with incredible flavour. Serve with a side of Coleslaw or Macaroni Salad and steamed corn. Or pile high onto rolls and make sliders!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Beef Brisket recipe!
I really am not a girls’ girl when it comes to food. I don’t gaze in wonder at stunningly decorated multi-tier cakes. I don’t ooh and aah over pretty little chocolates. I have no interest in learning how to make candy.
But I do go gah-gah over sights like this – a giant hunk of flavour loaded brisket.
I’m all class. All class. 😂
Cooking brisket – in brief
What is brisket? A cut of beef that needs to be cooked slowly to break down the connective tissues. The unique thing about this cut of beef is that it can be slow cooked so it’s fork tender, yet is still sliceable. It also has a better beefy flavour compared to other slow cooking beef cuts like chuck.
Is there another name for brisket? There’s no other name for raw brisket, that is the name of the cut. But you will see it sold in stores already prepared in the form of corned beef, pastrami and silverside which is brisket that’s been brined.
What cut of meat is similar to brisket? There is no cut of beef with the same cooking qualities. For this recipe, the best substitute for beef brisket is rolled chuck, like you use for Pot Roast. Otherwise, try the Beef Ribs or Pork Ribs version of this recipe – both terrific!
How long does it take to cook? 8 to 10 hours in the slow cooker on low, 1 hr 15 minutes in a pressure cooker, or 5 hours in the oven at 320F/160C.
Is brisket supposed to be pink? No. Cooked plain brisket should not be pink, if it is, it is massively undercooked and will be tough. You cannot eat brisket rare. HOWEVER, pastrami and corned beef are pink even after cooking due to the special curing salt they use (like bacon).
How to make slow cooker Beef Brisket
It’s a straight forward beef brisket recipe though there is a fairly long list of spices because we’re making a homemade rub and homemade BBQ Sauce here. Totally worth it – there’s no bottled sauce that compares to this!
Spice Mix – We start off with a spice rub. No need to marinate because we’re slow cooking it – the long cook time essentially has the same effect as marinating. If we were roasting it, I’d recommend marinating it.
Slow Cook – place the ingredients for the homemade BBQ Sauce in the slow cooker (vinegar, ketchup, Worcestershire sauce, garlic and spices), add the beef and leave to slow cook for 8 to 10 hours.
Caramelise crust – After this, all that’s required is a few minutes in a hot oven (or even under the grill/broiler) to caramelise the crust;
Reduce sauce – Meanwhile, simmer the liquid in the slow cooker to reduce it down to a syrupy sauce consistency <– This right here is our homemade BBQ Sauce!
What is beef brisket?
Brisket is a cut of beef made for slow cooking, not fast cooking. It’s unique characteristic compared to other slow cooking cuts of beef is that it holds its shape even after hours and hours of slow cooking and can be sliced.
When you slow cook other cuts of slow cooking cuts of beef like chuck (like in Beef Stew), gravy beef (an Australian beef cut) and short ribs, they “fall apart easily because there is more connective tissues running throughout the meat which breakdown with slow cooking.
However, as you can see in the photos in this post, brisket holds together and can be sliced. But the slices are ultra tender and could be shredded easily, see? 🙂
Is brisket suitable for shredding?
Brisket does shred well, but I prefer using chuck beef or ribs for shredding for recipes like slow cooked Shredded Beef Ragu, Shredded Beef Chili and Shredded Mexican Beef.
Those cuts have more fat running through the meat and so the shredded pieces are nice and juicy. Though brisket has a layer of fat on the surface, there actually is not that much fat or connective tissues running through it, so if you shred it then it’s pretty lean.
What to serve with beef brisket
For this particular recipe, I’m keeping this Slow Cooker Beef Brisket whole and slicing it. Serve up a hearty Southern style supper with sides of Homemade Southern Style Baked Beans, Corn Bread (or try my favourite Corn Bread Muffins!), Creamy Corn Casserole, classic creamy Coleslaw or this No Mayo Coleslaw (it’s excellent!), Macaroni Salad, Potato Salad or mashed potato.
Or pile it onto sliders – this is the way I usually serve it because brisket is a perfect recipe for feeding a crowd! – Nagi xx
MORE GREAT THINGS TO PILE ONTO SLIDERS
• Slow Cooker Honey Buffalo Shredded Chicken
• Easy Homemade Pastrami
• Chili – and Slow Cooked Shredded Beef Chili
• Cubanos (Cuban Subs with Mojo Marinated Pork, from the “Chef” movie)
• Slow Cooker Pulled BBQ Pork Sliders
PS If you love beef, don’t miss this Beef Pot Roast and Prime Rib / Standing Rib Roast recipes!
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Slow Cooker Beef Brisket with BBQ Sauce
Ingredients
- 1.5 – 2 kg / 3 – 4 lb beef brisket (Note 1)
- 1 tbsp olive oil (or a neutral oil like vegetable, canola)
Rub:
- 1 tbsp brown sugar
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
BBQ Sauce:
- 2 garlic cloves , minced
- 1/2 cup / 125 ml apple cider vinegar
- 1 1/2 cups / 375 ml ketchup
- 1/2 cup / 110g brown sugar , packed
- 2 tsp EACH black pepper, onion powder, mustard powder
- 1 tsp cayenne pepper (adjust to taste re: spiciness)
- 1 tbsp Worcestershire sauce
Instructions
- Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
- Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
- Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for pressure cooker and click here for oven)
- Remove brisket onto a tray.
- Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
- Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photos. (See note for BBQ option)
- TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders. See Note 3 for more ideas.
Recipe Notes:
Nutrition Information:
Brisket recipe originally published July 2017. Updated to improve writing, and created separate recipe card for oven baked brisket directions. No change to recipe – much loved by readers as is, I wouldn’t dare!
Life Of Dozer
So. Much. Sand.
Anyone for a puppy kiss? 😝
Hey Nagi!
I made this today (as hot as it was/is) with cornbread casserole and the dressing from your coleslaw recipe (I had a packet of kaleslaw But added fresh apple into it). Just ate it and my husband who I ALWAYS have tto prompt for feedback said after the first mouthful that it was amazing, the whole combination was amazing and it is one of the best meals he has had in a long time!
I wish I could have posted a picture of it!
I wasn’t sure if people know this but therr is an American brisket and an Australian brisket. American has more of a chunk of meat to it, whereas the Australian brisket is more flat. I cooked with the Australian and it was still super good.
Thanks Nagi! Your recipes are always amazing!
Hi Chantelle, I’m so pleased to hear you enjoyed this! Interesting what you say about brisket, when I go to my butcher they give me the option to get the thick end or thin end of brisket – I always choose the thick end! The thin end is what makes it into Woolies etc, I find. 🙂 Tag me on Instagram, I’d love to see it!!! N xx
Thank you so much. Made two crockpots full and it was the best dish of 27 entrees – WINNER! 10-10-10
Hi Nagi
Did you trim fat before cooking using crock pot?
Hi Susan, I didn’t but if there’s a really thick layer on the beef then I would 🙂
I made this today. 3# cooked on high in slow cooker and seared on grill at the end. 🙌 💯
That’s so great to hear Danny! Thanks for letting me know – N x ❤️
no need to trim fat, it crisps up in the final minutes in the oven
Is this cooked from frozen or thawed brisket?
Thawed 🙂 Always thaw meat before cooking unless a recipe specifically says that you can use frozen!
Hi Nagi, this looks great. want to try for Christmas day, but curious about making the day before to avoid the hustle/bustle on Christmas day. I’ve seen other brisket slow cooker recipes where they suggest slow cooking and then refrigerating overnight and reheating the next day. Do you have thoughts on how that would work with this recipe? Refrigerate before browning or after? how long to reheat? Thanks so much.
We need to feed a crowd of 20, can we make the brisket all at once or two batches? Also, what size would you suggest to buy?
Hi LaVonne! I would buy a 5kg/10lb one, just to be safe, then cut in half and stack them and cook in one go. Scale the recipe by using the slider (click on the servings then the slider will appear). N x
Hi Nagi. I cooked this brisket recipe last weekend and it was fantastic. I used the oven cooking method but did have a larger brisket than you had stated so doubled the rub quantity but used your recipe for the sauce (which is delicious). We served with a brioche bun but found it too dense so I think (given the meat is quite dense) that a normal floury bap is lighter and better. We also served with coleslaw which added to it. It is a fantastic menu.
I do have a question. We served this for 8 on Sunday and there was probably enough with a large brisket for 15-16. However I am entertaining 30+ over Christmas and want to repeat this. Have you tried this and been able to find a large enough brisket or is the only option to do 2 briskets? We’ve done pulled pork many times and wanted to find something different (hence your recipe) but any ideas very welcome. Thank you.
So pleased you enjoyed this Richard! My butcher sells whole brisket which is about 5kg / 10 lb (I’m guessing). So you can definitely get big pieces, the questions is fitting in your slow cooker. I would cook them at the same time in a large oval slow cooker, stacked on top of each other. I would swap them over halfway, just to ensure even cooking. Hope that helps! N x
Hi Nagi. Yes I have managed to buy a 6kg brisket. Thanks for your help again.
Tried this recipe today and it was awesome!
That’s so great to hear Darcie! Thank you for letting me know you enjoyed this – N x ❤️
Hello! Cant wait to try this recipe! l accidentally bought a corned beef brisket at the store- any idea if that will work??
I’m curious about this also as I made the same mistake.
Hi Laura! Hmm, let me think – well, it will be saltier so reduce the salt in the rub to 1/4 tsp. Then follow recipe. When you make the sauce, add more salt if you need, but I doubt it because you’ll get saltiness from the corned beef drippings. Hope you love it!!!
can i use a pressure cooker ??
Yep you sure can, directions in the notes!
Can this recipe be made ahead and frozen? If so, how do you suggest reheating for serving? Thanks!
Hi Lisa! Absolutely. Hmm, I think I would slow cook it, cool then freeze in the liquid. Then I would defrost then roast / make sauce (microwave beef briefly to heat in middle then roast just to brown). Doing it that way it would virtually be like freshly made. Otherwise you could make it completely to the end then cool and freeze the browned brisket in the sauce 🙂 N xx
I’m trying this tomorrow! My brisket is all rubbed and ready to go 🙂 I am wondering…it’s about 12 pounds and I’m doing it in a large roasting pan/slow cooker. How long would you say it would take to cook?
Hope you love it!
Do you turn over the brisket?
Nope!
Hi Nagi,
Could I use a crock pot?
Yes Larry! A slow cooker and crockpot are the same thing 🙂
Hi whats a substitute for the mustard powder? I was unavle to find that
Just skip it, it will be fine 🙂
What size slow cooker is recommended? I live in college and only have a 3 quart slow cooker.
Hi Derek! That should be fine – just as long as it can squeeze inside! 😂
yeah… I could also cut up the brisket into 2 pieces so it fits. Thanks for the recipe, can’t wait to try it out for winter!
Good Day! What about a roaster oven???? Temp suggestions? Low seams to be around 200-225°f
I have a 10 lb brisket ready to go! Can’t wait!
Hi John, the oven directions are in Note 2a 🙂 N x
I cooked up and finely chopped an onion and put that in the slow cooker instead of onion powder. I pretty much blew my load into my own hair. Such an awesome recipe
That’s great Rob! I’m so pleased to hear that, thanks for taking the time to leave a review! N x
Hi Nagi! Thanks for this recipe. I saw the brisket in Aldi, searched for your recipe, and was off and go.
I couldn’t find onion powder in Coles, would you believe. There was onion flakes that I could buy, so I did. The internet suggested that 1 tsp onion powder was equivalent to 1 tbs of onion flakes, so I did that. I also didn’t have the full quantity of tomato sauce available to use, so I upped the amount of Worcestershire sauce. It turned out fab.
I made the whole thing in my FastSlowPro pressure cooker. I could reduce the sauce in that afterwards. Because it was just for me (nobody else to impress), I skipped the step in the oven. I just roughly shredded the brisket and mixed it with the reduced sauce. Extremely tasty all in all. Thanks again.
That’s great to hear Grace, thanks for sharing your feedback! N x ❤️
Thank you goddess of slow cooking, I lurved your recipe! I will try it next time with pork shoulder as brisket is so hard to source. Do you think it would work with pork? Once again, your recipes are amaze balls x
Awww Lisa, what a compliment! 🙂 Absolutely, I actually have a pulled pork recipe with a similar sauce. The steps are a tiny it different because you can’t really use the pork broth for the sauce, it’s just a bit too porky, I find 🙂 N x
Hi Nagi, I’m just getting all my ingredients together and was wondering, as i live in Autralia, would i use tomato sauce in place of Ketchup (but if can get Ketchup provides better taste i should be ankle to find some of necessary)
Sorry, i didn’t proof read that before i pressed send. It shoud have read “but if ketchup provides a better taste i should be able to find some if necessary”
❤️
Hi Lisa! Absolutely! I prefer ketchup, it definitely has a slightly better flavour but it’s not a deal killer 🙂 N x
How much fat should I trim off before putting in a slow cooker?
Hi Nina! It’s up to you really. There is enough throughout the meat to keep it juicy, the more you leave on the surface the better “basting” while cooking. I leave most of it on. N x
Hi 🙂 this recipe looks delicious. I plan on making it next week for friends. Just wanted to ask, would you do the corn bread muffins or the creamy corn casserole for a side dish? Also looking at doing your coleslaw. Not sure whether to add another side the menu in addition to the two Above?
Also wanted to ask, what dessert would you suggest would go well with this Southern style
Menu?
Thanks so much and appreciate your help 🙂 LOVE your recipes!!! And love that you are also in Australia!!
MUFFINS! Great for slopping up the sauce you could even stuff em with the brisket like rolls! Hmm, I would probably do a peach cobbler – so using my apple crumble but using peaches instead of apple. 🙂 Or pumpkin cake / bars! I would recommend a pecan or cherry pie but I don’t have either of them on my blog – YET!
Sweet potato pie,agreat dessert
Ooooh! YUM!
I do not have a slow cooker or pressure cooker. Can I braise at low heat?
Note 2a) for oven directions! 🙂 N x