Slow Cooker Beef Brisket with BBQ Sauce (Printable Version)
Melt-in-your-mouth beef brisket slow-cooked in rich homemade BBQ sauce for 8 hours until fork-tender.
# What You Need:
→ Beef
01 - 3 to 4 pounds beef brisket, trimmed
→ Dry Rub
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 tablespoon smoked paprika
05 - 2 teaspoons garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon cayenne pepper, optional
→ BBQ Sauce
09 - 1 cup ketchup
10 - 1/3 cup apple cider vinegar
11 - 1/4 cup packed brown sugar
12 - 1/4 cup honey
13 - 2 tablespoons Worcestershire sauce
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon soy sauce or tamari
16 - 2 cloves garlic, minced
17 - 1 small onion, finely chopped
18 - 1 teaspoon smoked paprika
→ For Serving
19 - Fresh parsley, chopped, optional
20 - Sandwich buns or mashed potatoes, optional
# How to Make It:
01 - In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and cayenne pepper. Pat the beef brisket dry with paper towels and apply the spice mixture evenly across all surfaces.
02 - Place the chopped onion and minced garlic at the bottom of a 6-quart slow cooker to create an aromatic bed for the brisket.
03 - In a separate bowl, whisk together ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, Dijon mustard, soy sauce, minced garlic, chopped onion, and smoked paprika until the mixture is smooth and well combined.
04 - Position the seasoned brisket on top of the onion and garlic base in the slow cooker. Pour the prepared BBQ sauce over the brisket, ensuring complete coverage on all sides.
05 - Cover the slow cooker and cook on the low setting for 8 hours until the beef is fork-tender and easily shreds with minimal pressure.
06 - Transfer the cooked brisket to a cutting board and allow it to rest for 10 minutes. Slice against the grain or shred into bite-sized pieces using two forks.
07 - Skim any accumulated fat from the surface of the cooking liquid. Return the sliced or shredded brisket to the slow cooker and gently combine with the sauce to coat thoroughly.
08 - Transfer the sauced brisket to a serving platter and garnish with fresh chopped parsley. Serve immediately on sandwich buns or alongside mashed potatoes and preferred side dishes.
# Expert Tips:
01 -
- The magic happens while youre away, transforming an inexpensive cut into something that tastes like you spent all day in the kitchen.
- The balance of tangy, sweet, and smoky in the sauce creates layers of flavor that make everyone think youre some sort of BBQ wizard.
02 -
- Never skip the resting period after cooking, or youll lose precious juices when you slice the meat.
- Cooking with the fat side up allows the fat to baste the meat naturally as it melts, creating a more succulent result.
03 -
- Season the brisket the night before and refrigerate it uncovered to allow the rub to penetrate more deeply and create a better crust.
- Line your slow cooker with a disposable liner for significantly easier cleanup, especially since the sugars in the BBQ sauce can caramelize around the edges.