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Slow Cooker Brisket

This Slow Cooker Brisket yields one of the most flavorful and tender roasts we've ever had or served. The roast can be prepped up to 48 hours in advance of slow-cooking. Just cover and place in the fridge until ready to turn your slow cooker on.

Prep Time
15 mins
Cook Time
10 hrs
Total Time
10 hrs 15 mins
Servings: 6 people
Calories: 380 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 lb brisket flat cut, fat cap trimmed to ⅛ to ¼ inch
  • 2 tablespoon black pepper cracked
  • 1 tablespoon kosher salt
  • 4 cloves garlic minced
  • ¼ cup soy sauce
  • 3 tablespoon balsamic vinegar
  • 2 tablespoon Worcestershire sauce 
  • 2 teaspoon dry mustard

Instructions

    Cup of Yum
  1. Rub cracked pepper, salt, and garlic all over the brisket. Use the tip of a sharp knife to cut ½-inch slits across the top of the roast, into the fat cap. Place the roast into the slow cooker.
  2. In a measuring cup or medium-sized bowl, whisk together the soy sauce, balsamic vinegar, Worcestershire sauce, and ground dried mustard until mustard has dissolved. Pour over the roast.
  3. Cover and cook on LOW for 8 to 10 hours.
  4. Use tongs and/or a spatula to carefully remove the cooked brisket to a cutting board. Loosely tent with foil for about 10 minutes.
  5. Strain the sauce from the slow cooker through a sieve into a fat separator or a medium-sized bowl. If using the fat separator, pour the liquid into a medium-sized saucepan until only fat remains. If not using a fat separator, use a spoon to skim the fat that has risen to the top of the liquid. Discard grease. Transfer the liquid to a saucepan.
  6. Bring the sauce to a boil over high heat. Reduce heat to medium and simmer until the sauce has thickened slightly.
  7. Slice the brisket into ½-inch slices and place on a platter. Drizzle some of the sauce over the meat slices. Serve at once, passing the sauce at the table.

Notes

  • NOTE: Watch the video near the top of the recipe for visual guidance.
  • NOTE:
  • We find the best-tasting brisket has about a ⅛ or ¼-inch layer of fat on the top of the brisket, known as the fat cap.  We recommend cutting a few 'windows' of the fat cap completely away, so the meat is exposed.  This allows the seasoning to penetrate through the meat.  The fat will cook down as it slowly cooks, flavoring the roast and keeping it extremely moist. 
  • We recommend getting a 'flat' cut of brisket from your butcher.    If you only have access to a brisket with no fat left, don't worry, it will still be delicious, just not quite as tender.
  • The brisket can be prepped up to 48 hours in advance of cooking.  Simply cover and place in the fridge until you are ready to start slow cooking.
  • You can cook the roast on HIGH for 4 to 6 hours.  You won't get as fall-apart tender of a roast that you would from cooking on LOW, but it will still be delicious. 
  • This can also be slow-cooked in the oven.  We recommend a Dutch oven with a lid.  Cook at 325°F for 3 hours.  Check periodically to make sure the sauce is not burning.  If it is, turn the temperature down to 275°F.  This usually happens when an oven cooks at a higher temperature than what you set it at.  

Nutrition Information

Calories 380kcal (19%) Carbohydrates 5g (2%) Protein 49g (98%) Fat 17g (26%) Saturated Fat 6g (30%) Cholesterol 141mg (47%) Sodium 1940mg (81%) Potassium 858mg (25%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 11IU (0%) Vitamin C 1mg (1%) Calcium 36mg (4%) Iron 5mg (28%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 380

% Daily Value*

Calories 380kcal 19%
Carbohydrates 5g 2%
Protein 49g 98%
Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 141mg 47%
Sodium 1940mg 81%
Potassium 858mg 18%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 11IU 0%
Vitamin C 1mg 1%
Calcium 36mg 4%
Iron 5mg 28%

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