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Slow Cooker BBQ Brisket

This slow cooker beef brisket is incredibly easy and full of flavor!

Prep Time
1 hr
Cook Time
12 hrs
Additional Time
1 hr
Total Time
14 hrs
Servings: 8 to 10 servings
Calories: 495 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Spice Rub and Brisket:
  • ½ cup dark brown sugar
  • 2 tablespoons minced chipotle chiles in adobo sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 1 4 to 5-pound brisket roast, fat trimmed to ¼-inch thick and scored lightly
For the Sauce:
  • 3 tablespoons vegetable oil
  • 1 yellow onion finely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon minced chipotle chiles in adobo sauce
  • 2 garlic cloves minced
  • ½ cup water
  • ¼ cup ketchup
  • 1 tablespoon cider vinegar
  • ¼ teaspoon liquid smoke
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Prepare the Rub and Brisket: In a medium bowl, stir together the dark brown sugar, chipotle chiles, cumin, paprika, salt, and pepper. Rub the sugar mixture all over brisket. Cover with plastic wrap and let sit at room temperature for 1 hour or refrigerate for up to 24 hours.
  2. Prepare the Sauce: Heat the oil in large skillet over medium-high heat until shimmering. Cook the onion until softened, about 5 minutes. Add the tomato paste and cook until beginning to brown, about 1 minute. Stir in the chili powder, chipotle chiles, and garlic and cook until fragrant, about 30 seconds.
  3. Pile the onion mixture in the middle of a 6-quart slow cooker and top with an inverted loaf pan (you can use a metal loaf pan or stack two disposable aluminum loaf pans). Pour the water around the loaf pan. Place the brisket, fat-side-up, on top of the loaf pan. Cover, and cook until a fork inserted into the brisket can be removed with no resistance, 7 to 8 hours on high or 10 to 12 hours on low.
  4. Transfer the brisket to a 9x13-inch baking dish, cover with foil, and let rest for 30 minutes. Remove the loaf pan from slow cooker and pour the onion mixture and accumulated juices into a large bowl and skim the fat. You should have about 2 cups defatted juices; if you have less, add water to make 2 cups.)
  5. Transfer the brisket to a cutting board, slice thinly across grain, and return to the baking dish. Pour 1 cup of reserved defatted juices over the sliced brisket. Whisk the ketchup, vinegar, and liquid smoke into the remaining juices, and season with salt and pepper to taste. Serve, passing the sauce at the table.

Notes

  • Nutritional values are based on one serving

Nutrition Information

Calories 495kcal (25%) Carbohydrates 23g (8%) Protein 48g (96%) Fat 22g (34%) Saturated Fat 10g (50%) Cholesterol 140mg (47%) Sodium 601mg (25%) Potassium 910mg (26%) Fiber 2g (8%) Sugar 18g (36%) Vitamin A 835IU (17%) Vitamin C 2.5mg (3%) Calcium 43mg (4%) Iron 5.5mg (31%)

Nutrition Facts

Serving: 8to 10 servings

Amount Per Serving

Calories 495

% Daily Value*

Calories 495kcal 25%
Carbohydrates 23g 8%
Protein 48g 96%
Fat 22g 34%
Saturated Fat 10g 50%
Cholesterol 140mg 47%
Sodium 601mg 25%
Potassium 910mg 19%
Fiber 2g 8%
Sugar 18g 36%
Vitamin A 835IU 17%
Vitamin C 2.5mg 3%
Calcium 43mg 4%
Iron 5.5mg 31%

* Percent Daily Values are based on a 2,000 calorie diet.