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Slow Cooker Beef Brisket with BBQ Sauce
5 from 942 votes

Slow Cooker Beef Brisket with BBQ Sauce

This slow-cooked beef brisket uses a seasoned dry rub and a tangy, spiced BBQ sauce for deep flavor and tender texture. The brisket is cooked low and slow in the sauce, then roasted with basting to caramelize its surface. This method creates a moist yet sliceable beef ideal for serving sliced on rolls or plates alongside coleslaw or sides.

Prep Time
15 mins
Cook Time
10 hrs
Total Time
10 hrs 15 mins
Servings: 8 - 10 people
Calories: 476 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1.5 – 2 kg / 3 – 4 lb beef brisket (Note 1)
  • 1 tbsp olive oil (or a neutral oil like vegetable, canola)
Rub:
  • 1 tbsp brown sugar
  • 2 tsp paprika powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin powder
  • 3/4 tsp mustard powder
  • 1 tsp salt
  • 1/2 tsp black pepper
BBQ Sauce:
  • 2 garlic minced, cloves
  • 1/2 cup / 125 ml apple cider vinegar
  • 1 1/2 cups / 375 ml ketchup
  • 1/2 cup / 110g brown sugar , packed
  • 2 tsp black pepper
  • 2 tsp onion powder
  • 2 tsp mustard powder
  • 1 tsp cayenne pepper (adjust to taste re: spiciness)
  • 1 tbsp Worcestershire sauce

Instructions

    Cup of Yum
  1. Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
  2. Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
  3. Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for pressure cooker and click here for oven)
  4. Remove brisket onto a tray.
  5. Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
  6. Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photos. (See note for BBQ option)
  7. TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders. See Note 3 for more ideas.

Notes

  • Best cuts: Brisket holds shape well for slicing; chuck roast can substitute if rolled and tied.
  • Cook times vary by brisket size; thicker cuts need longer slow cooking for tender, sliceable results.
  • Finishing on BBQ adds smoky char; otherwise, roasting with basting creates caramelized glaze.
  • To reheat leftovers, warm covered with cooking liquid, then finish with baking uncovered while basting to restore glaze.
  • Plan on about 250g raw meat per person, yielding approximately 200g cooked per serving.

Nutrition Information

Serving 269g Calories 476cal (24%) Carbohydrates 24g (8%) Protein 66g (132%) Fat 14g (22%) Saturated Fat 5.6g (28%) Polyunsaturated Fat 7.1g (42%) Monounsaturated Fat 1g (5%) Trans Fat 0.7g (35%) Cholesterol 198mg (66%) Sodium 756mg (32%) Potassium 824mg (18%) Fiber 0.6g (2%) Sugar 20g (40%) Vitamin A 550IU (11%) Vitamin C 3.1mg (3%) Calcium 10mg (1%) Iron 6.5mg (36%)

Nutrition Facts

Serving: 8 - 10 people

Amount Per Serving

Calories 476

% Daily Value*

Serving 269g
Calories 476cal 24%
Carbohydrates 24g 8%
Protein 66g 132%
Fat 14g 22%
Saturated Fat 5.6g 28%
Polyunsaturated Fat 7.1g 42%
Monounsaturated Fat 1g 5%
Trans Fat 0.7g 35%
Cholesterol 198mg 66%
Sodium 756mg 32%
Potassium 824mg 18%
Fiber 0.6g 2%
Sugar 20g 40%
Vitamin A 550IU 11%
Vitamin C 3.1mg 3%
Calcium 10mg 1%
Iron 6.5mg 36%

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