Slow Cooker Beef Brisket

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🥩 Slow Cooker Beef Brisket

INGREDIENTS

For the Brisket

  • 3–4 lb (1.3–1.8 kg) beef brisket
  • 2 tbsp olive oil (for searing)
  • Salt & black pepper (generous)

Dry Rub (highly recommended)

  • 2 tbsp brown sugar
  • 2 tsp paprika (smoked or sweet)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp mustard powder (optional)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp chili powder or cayenne (optional)

Slow Cooker Sauce

  • 1 cup beef broth
  • ½ cup BBQ sauce (your favorite)
  • ¼ cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp apple cider vinegar or lemon juice
  • 4–5 cloves garlic, minced
  • 1 onion, sliced

INSTRUCTIONS

1. Season the brisket

  • Pat brisket dry.
  • Mix all dry rub ingredients.
  • Rub generously all over the brisket (top, bottom, sides).
  • Let it sit 10–30 minutes while prepping.

2. Sear the brisket (for best flavor)

  • Heat olive oil in a large skillet over medium-high heat.
  • Sear brisket on all sides until deeply browned (about 4–5 minutes per side).
  • Transfer to slow cooker.

3. Prepare the slow cooker

Add to the bottom:

  • sliced onions
  • garlic

Place the seared brisket fat side up on top of the onions.

4. Mix the sauce

In a bowl, whisk together:

  • beef broth
  • BBQ sauce
  • soy sauce
  • Worcestershire
  • vinegar or lemon

Pour this around (not directly on top) of the brisket to keep the rub intact.

5. Slow cook

Cook on:

  • LOW for 8–10 hours (best tenderness)
    or
  • HIGH for 4–5 hours

You’ll know it’s done when it’s fork-tender and pulls apart easily.

6. Make the sauce (optional but amazing)

Remove brisket and tent with foil.

Pour the remaining liquid into a saucepan:

  • Simmer 10–15 minutes to reduce and thicken
  • Or add 1 tbsp cornstarch + 2 tbsp cold water to thicken faster
    Brush this glaze over the brisket.

7. Slice and serve

Slice against the grain for tenderness.
Serve with extra sauce on top.

⭐ SERVING IDEAS

  • Mashed potatoes
  • Rice
  • Roasted veggies
  • Sandwiches (shredded brisket!)
  • Coleslaw

⭐ Tips for PERFECT brisket

  • Cooking low and slow is essential.
  • Keep fat side up so it bastes while cooking.
  • Let brisket rest 10–15 minutes before slicing.
  • Slice against the grain for maximum tenderness.

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