Slow Cooker BBQ Beef Brisket
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs 30 mins
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Total Time
8 hrs 40 mins
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Servings
8 servings
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Calories
578 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker BBQ Beef Brisket
Description
The Slow Cooker BBQ Beef Brisket combines a marinade with brown sugar, Worcestershire sauce, liquid smoke, black pepper, garlic powder, dried mustard, and salt to deeply season the brisket before cooking. After marinating, the brisket cooks in a slow cooker on low heat for 8 to 10 hours, allowing the meat to become fork-tender and juicy. The final step involves broiling the brisket with barbecue sauce to create a caramelized sticky coating. Resting the meat before slicing thinly preserves juiciness and texture.
The finished brisket is suited for serving on grilled Texas toast or rolls, paired with coleslaw to contrast the rich flavors with freshness and crunch. The marinade's balance of smoky, tangy, and savory elements complements the beef’s natural flavor and the slow cooking method produces a tender texture.
Leftovers can be stored covered in the refrigerator for up to 4 days. The recipe recommends using flat cut brisket with a fat cap for best results and suggests searing in batches if the meat does not fit the pan. Portion yields are generous, feeding a family of eight well.
Ingredients
For the marinade:
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 2 teaspoons black pepper freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- 1 teaspoon salt
For the brisket:
- 5 pounds beef brisket (see note 1)
- 2 cups barbecue sauce
- Texas toast or rolls, for serving, optional
- coleslaw
Instructions
- In a small bowl, whisk together brown sugar, Worcestershire sauce, liquid smoke, black pepper, garlic powder, mustard, and salt. Rub all over brisket.
- Place in a gallon-sized zipper-top plastic bag or in a dish with a cover. Refrigerate at least 30 minutes or overnight.
- Transfer the brisket to to a slow cooker. Cover and cook on low until meat is fork-tender, about 8 to 10 hours.
- Preheat broiler on HIGH and cover a rimmed baking sheet with foil. Remove brisket from slow cooker and transfer to prepared baking sheet. Brush brisket with barbecue sauce on all sides. Broil until sauce is sticky and bubbly, about 1 to 2 minutes.
- Remove brisket to a cutting board and tent with foil for 10 minutes. Slice brisket thinly across the grain. Serve on grilled Texas toast or soft rolls with coleslaw if desired.
Notes
- Store leftovers refrigerated and covered for up to 4 days to maintain freshness.
- Choose flat cut brisket for uniform shape and consistent cooking.
- If brisket doesn't fit in the pan for searing, cut into pieces and brown in batches before slow cooking.
- This recipe yields about 8 generous entree-sized servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 578kcal | 29% |
| Carbohydrates | 33g | 11% |
| Protein | 59g | 118% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 176mg | 59% |
| Sodium | 1266mg | 53% |
| Potassium | 1129mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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