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slow cooker beef brisket with barbecue sauce
Sofia

slow cooker beef brisket with barbecue sauce

Tender, juicy brisket slow-cooked until it melts in your mouth and smothered in a smoky homemade BBQ sauce. Perfect for sandwiches, platters, or serving over mashed potatoes.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: lunch, Main Course
Cuisine: Southern, American
Calories: 560
Ingredients Method Notes

Ingredients
  

  • For the Brisket:
  • 3 –4 lbs beef brisket trimmed
  • Salt and black pepper to taste
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper optional
  • 1 tablespoon olive oil
  • For the BBQ Sauce:
  • 1 cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon liquid smoke optional
  • Salt and pepper to taste

Method
 

  1. Season the Brisket:
  2. Mix together paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Rub generously all over the brisket.
  3. Sear (Optional but Recommended):
  4. Heat olive oil in a skillet over medium-high heat. Sear brisket on both sides until browned (about 4–5 minutes per side). Transfer to slow cooker.
  5. Make the BBQ Sauce:
  6. In a bowl, whisk together all BBQ sauce ingredients. Taste and adjust seasoning as needed.
  7. Slow Cook:
  8. Pour half of the BBQ sauce over the brisket. Cover and cook on low for 8 hours or high for 5 hours, until the meat is fork-tender.
  9. Shred or Slice:
  10. Remove brisket and let rest for 10 minutes. Slice or shred. Skim fat from juices if desired.
  11. Serve:
  12. Return meat to the slow cooker with remaining BBQ sauce to warm through. Serve on sandwich buns, with coleslaw, or alongside mashed potatoes or cornbread.

Notes

  • Make ahead: Brisket can be cooked a day in advance. Reheat in sauce for even better flavor.
  • Add spice: Use hot sauce or extra cayenne for a kick.
  • Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat gently with sauce.
  • Use leftovers: Great in tacos, sliders, quesadillas, or loaded baked potatoes.