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Slow Cooker Brisket

Make tender, fall-apart brisket effortlessly in your slow cooker with this beginner-friendly recipe that guarantees BBQ-joint results without the fuss.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Brisket
  • 3 to 4 pounds Beef brisket, trimmed Look for a well-trimmed flat cut with a thin, even fat cap.
  • 1 cup Beef broth Use a good quality broth for the best flavor.
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Soy sauce
  • 1 tablespoon Smoked paprika
  • 2 tablespoons Brown sugar
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic salt
  • 1/2 teaspoon Black pepper
For Finishing
  • 1 cup BBQ sauce, divided Reserve half for finishing.
  • Fresh parsley, chopped For garnish, optional.

Method
 

Preparation
  1. Trim any excess fat from the brisket, leaving a thin layer of about a quarter inch.
  2. Pat the brisket completely dry with paper towels on both sides.
Build the Braising Liquid
  1. In a medium mixing bowl, combine beef broth, Worcestershire sauce, and soy sauce. Whisk until fully combined.
  2. Add smoked paprika, brown sugar, onion powder, garlic salt, and black pepper. Whisk until the sugar is dissolved.
Slow Cooker Setup
  1. Place the brisket in the slow cooker, fat side facing up.
  2. Pour the braising liquid over the brisket, ensuring it is well coated. Add 1/2 cup of BBQ sauce at this stage.
Cooking
  1. Cover the slow cooker and set it to low heat for 8 to 10 hours.
  2. Check the brisket around 8 hours; it should shred easily with a fork.
Finishing Touch
  1. Transfer the brisket to a foil-lined baking sheet and brush remaining BBQ sauce over the top.
  2. Broil for 3 to 5 minutes until caramelized, watching closely to prevent burning.
Serving
  1. Let the brisket rest for 10 minutes before slicing.
  2. Slice against the grain and serve with cooking liquid and chopped parsley.

Notes

Pat the brisket dry before seasoning for better adherence. Use a meat thermometer to ensure proper doneness (195-205°F). Leftover brisket can be stored in an airtight container in the fridge for up to four days.