Slow Cooked Beef Brisket (Printable)

Tender beef brisket slow cooked with smoky BBQ sauce, perfect for a comforting meal.

# What You Need:

→ Beef

01 - 3.3 pounds beef brisket, trimmed

→ Spice Rub

02 - 1 tablespoon smoked paprika
03 - 2 teaspoons garlic powder
04 - 2 teaspoons onion powder
05 - 1 teaspoon ground cumin
06 - 1 teaspoon dried thyme
07 - 1 teaspoon chili powder
08 - 1 ½ teaspoons salt
09 - 1 teaspoon black pepper

→ BBQ Sauce

10 - 1 cup ketchup
11 - ¼ cup apple cider vinegar
12 - ¼ cup brown sugar
13 - 2 tablespoons Worcestershire sauce (gluten-free if needed)
14 - 1 tablespoon Dijon mustard
15 - 1 tablespoon smoked paprika
16 - 1 teaspoon garlic powder
17 - ½ teaspoon cayenne pepper (optional)
18 - ½ teaspoon salt

→ Cooking

19 - 1 large onion, sliced
20 - 3 cloves garlic, minced
21 - 1 cup beef stock

# How-To Steps:

01 - Pat the brisket dry with paper towels. Combine all spice rub ingredients in a small bowl and apply evenly over the brisket.
02 - Arrange sliced onion and minced garlic at the base of the slow cooker. Place the seasoned brisket on top.
03 - Whisk together all BBQ sauce ingredients in a medium bowl. Pour half the sauce over the brisket, reserving the remainder for serving.
04 - Pour beef stock around the brisket in the slow cooker, avoiding pouring directly on top of the meat.
05 - Cover and cook on low heat for 8 hours until the brisket is tender and easily shredded with a fork.
06 - Remove brisket carefully and allow to rest for 10 minutes. Slice or shred according to preference.
07 - Skim excess fat from cooking liquid. Optionally simmer the juices in a saucepan to thicken and reduce.
08 - Serve the brisket accompanied by the reserved BBQ sauce and reduced cooking juices if desired.

# Helpful Tips:

01 -
  • Minimal hands-on work—most of the cooking happens while you live your day.
  • The meat falls apart at the gentlest touch, and the homemade sauce tastes like you've been tending it for hours.
  • One recipe feeds a crowd and leaves you with enough leftovers for tacos, sandwiches, or surprise meals mid-week.
02 -
  • Trimming the fat cap matters—too much fat makes the final dish greasy, but leaving some protects the meat as it cooks.
  • Don't stir the sauce into the cooking liquid; keeping it separate until serving preserves its fresh taste against the deep, concentrated flavors from the slow cooker.
  • The brisket continues to cook slightly as it rests, so pull it when it's tender but not completely falling apart, or you'll end up with shredded meat when you wanted slices.
03 -
  • Brown the brisket first in a hot skillet if you have 5 minutes—the seared crust adds color and flavor that slow cooking alone won't achieve, though it's not essential if you're short on time.
  • Make the sauce the night before so the flavors marry; it tastes noticeably better the next day than on first mixing.

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