Slow Cooker Beef Brisket
User Reviews
3.0
3 reviews
Average
-
Prep Time
15 mins
-
Cook Time
9 hrs
-
Total Time
9 hrs 15 mins
-
Servings
6
-
Course
Main Course
-
Cuisine
American
Slow Cooker Beef Brisket
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Easy Slow Cooker Brisket with a homemade BBQ sauce that comes out tender enough to melt in your mouth. This hands off recipe is perfect for entertaining or holiday celebrations.
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Ingredients
- 4 pound brisket
Brisket Dry Rub
- 1 teaspoon kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon chili powder
- ½ teaspoon coarse ground black pepper
BBQ Sauce
- 1 cup ketchup
- ¼ cup light brown sugar
- ¼ cup apple cider vinegar
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon sea salt
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Instructions
- Prepare the dry rub by adding the salt, garlic powder, onion powder, chili powder and coarse ground pepper to a small bowl, stir to combine.
- Trim the brisket to remove any excess fat. If the brisket has a fat cap on it, remove some to where there’s no more than 1/4 inch of fat remaining.
- Pat the brisket dry
- Rub the brisket with the dry rub all over. Place the brisket in the slow cooker.
- Prepare the BBQ sauce by adding the ketchup, light brown sugar, dijon mustard, worcestershire sauce, garlic powder, onion powder, chili powder, black pepper and sea salt in a bowl. Stir to combine.
- Pour 1/2 cup of the sauce over the top of the brisket in the slow cooker and reserve the rest. Cover and store it in the refrigerator.
- Cook the brisket on low for 8-10 hours until meat reaches 203 degrees F and is easily pierced with a fork.
- Preheat the broiler in the oven on High.
- Carefully remove the brisket from the slow cooker and place on a small baking sheet.
- Brush 1/2 cup BBQ sauce over the top of the brisket and broil on high heat in the oven for 5 minutes.
- Remove from the oven and let the meat rest for 10-15 minutes before slicing.
- Slice the meat against the grain, paying attention as brisket can change direction depending on the type of cut you are using.
- Serve with the remaining BBQ sauce.
Equipments used:
Notes
- Brisket: Unlike our Smoked Brisket recipe which uses a whole packer cut brisket, this slow cooker version uses a portion of the brisket. You can make it with either the flat or the point. The point cut is the fattier portion with the flat being more lean.
- Leftovers: Store leftover brisket in a sealed container or bag in the refrigerator for up to 5 days.
- Freezer: Store in freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Cover with foil and bake in the oven at 325 degrees F for 15 minutes or until warmed. If using a microwave wrap in a damp paper towel to help hold in moisture.
Nutrition Information
Show Details
Calories
558kcal
(28%)
Carbohydrates
22g
(7%)
Protein
64g
(128%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Cholesterol
187mg
(62%)
Sodium
1263mg
(53%)
Potassium
1190mg
(34%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
408IU
(8%)
Vitamin C
2mg
(2%)
Calcium
41mg
(4%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 22g | 7% |
| Protein | 64g | 128% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 187mg | 62% |
| Sodium | 1263mg | 53% |
| Potassium | 1190mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 408IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.0
3 reviews
Average
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