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Home Beef Recipes

Slow Cooker Beef Brisket with BBQ Sauce

By:Nagi
Published:18 May '18Updated:18 Aug '23
1,594 Comments
Recipe v Video v Dozer v

To-die-for Beef Brisket that really makes the most out of this cut of beef! This Slow Cooker brisket is cooked in a simple homemade BBQ sauce until it’s deliciously tender and infused with incredible flavour.  Serve with a side of Coleslaw or Macaroni Salad and steamed corn. Or pile high onto rolls and make sliders!

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

Beef brisket recipe - Close up of ultra tender Beef Brisket slices with BBQ Sauce.

Beef Brisket recipe!

I really am not a girls’ girl when it comes to food. I don’t gaze in wonder at stunningly decorated multi-tier cakes. I don’t ooh and aah over pretty little chocolates. I have no interest in learning how to make candy.

But I do go gah-gah over sights like this – a giant hunk of flavour loaded brisket.

I’m all class. All class. 😂

Overhead photo of Slow Cooker BBQ Beef Brisket

Cooking brisket – in brief

  • What is brisket? A cut of beef that needs to be cooked slowly to break down the connective tissues. The unique thing about this cut of beef is that it can be slow cooked so it’s fork tender, yet is still sliceable. It also has a better beefy flavour compared to other slow cooking beef cuts like chuck.

  • Is there another name for brisket? There’s no other name for raw brisket, that is the name of the cut. But you will see it sold in stores already prepared in the form of corned beef, pastrami and silverside which is brisket that’s been brined.

  • What cut of meat is similar to brisket? There is no cut of beef with the same cooking qualities. For this recipe, the best substitute for beef brisket is rolled chuck, like you use for Pot Roast. Otherwise, try the Beef Ribs or Pork Ribs version of this recipe – both terrific!

  • How long does it take to cook? 8 to 10 hours in the slow cooker on low, 1 hr 15 minutes in a pressure cooker, or 5 hours in the oven at 320F/160C.

  • Is brisket supposed to be pink? No. Cooked plain brisket should not be pink, if it is, it is massively undercooked and will be tough.  You cannot eat brisket rare. HOWEVER, pastrami and corned beef are pink even after cooking due to the special curing salt they use (like bacon).

Beef Brisket ready to be cooked

How to make slow cooker Beef Brisket

It’s a straight forward beef brisket recipe though there is a fairly long list of spices because we’re making a homemade rub and homemade BBQ Sauce here. Totally worth it – there’s no bottled sauce that compares to this!

  • Spice Mix – We start off with a spice rub. No need to marinate because we’re slow cooking it – the long cook time essentially has the same effect as marinating. If we were roasting it, I’d recommend marinating it.

  • Slow Cook – place the ingredients for the homemade BBQ Sauce in the slow cooker (vinegar, ketchup, Worcestershire sauce, garlic and spices), add the beef and leave to slow cook for 8 to 10 hours.

  • Caramelise crust – After this, all that’s required is a few minutes in a hot oven (or even under the grill/broiler) to caramelise the crust;

  • Reduce sauce – Meanwhile, simmer the liquid in the slow cooker to reduce it down to a syrupy sauce consistency <– This right here is our homemade BBQ Sauce!

How to make Slow Cooker BBQ Beef Brisket

What is beef brisket?

Brisket is a cut of beef made for slow cooking, not fast cooking. It’s unique characteristic compared to other slow cooking cuts of beef is that it holds its shape even after hours and hours of slow cooking and can be sliced.

When you slow cook other cuts of slow cooking cuts of beef like chuck (like in Beef Stew), gravy beef (an Australian beef cut) and short ribs, they “fall apart easily because there is more connective tissues running throughout the meat which breakdown with slow cooking.

However, as you can see in the photos in this post, brisket holds together and can be sliced. But the slices are ultra tender and could be shredded easily, see? 🙂

Two forks shredded slices of Slow Cooker Beef Brisket with BBQ Sauce, showing how tender the flesh is.
Is brisket suitable for shredding?

Brisket does shred well, but I prefer using chuck beef or ribs for shredding for recipes like slow cooked Shredded Beef Ragu, Shredded Beef Chili and Shredded Mexican Beef.

Those cuts have more fat running through the meat and so the shredded pieces are nice and juicy. Though brisket has a layer of fat on the surface, there actually is not that much fat or connective tissues running through it, so if you shred it then it’s pretty lean.

Slow Cooker Beef Brisket with BBQ Sauce on sliders on a white plate, ready to be eaten

What to serve with beef brisket

For this particular recipe, I’m keeping this Slow Cooker Beef Brisket whole and slicing it. Serve up a hearty Southern style supper with sides of Homemade Southern Style Baked Beans, Corn Bread (or try my favourite Corn Bread Muffins!), Creamy Corn Casserole, classic creamy Coleslaw or this No Mayo Coleslaw (it’s excellent!), Macaroni Salad, Potato Salad or mashed potato.

Or pile it onto sliders – this is the way I usually serve it because brisket is a perfect recipe for feeding a crowd! – Nagi xx


MORE GREAT THINGS TO PILE ONTO SLIDERS

• Slow Cooker Honey Buffalo Shredded Chicken
• Easy Homemade Pastrami
• Chili – and Slow Cooked Shredded Beef Chili
• Cubanos (Cuban Subs with Mojo Marinated Pork, from the “Chef” movie)
• Slow Cooker Pulled BBQ Pork Sliders

PS If you love beef, don’t miss this Beef Pot Roast and Prime Rib / Standing Rib Roast recipes!

Overhead photo of Slow Cooked Beef Brisket with BBQ Sauce

Watch How To Make It

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Overhead photo of Slow Cooked Beef Brisket with BBQ Sauce

Slow Cooker Beef Brisket with BBQ Sauce

Author: Nagi
Prep: 15 minutes mins
Cook: 10 hours hrs
Total: 10 hours hrs 15 minutes mins
Mains
American, Southern
4.97 from 491 votes
Servings8 – 10 people
Tap or hover to scale
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Video above. Beef brisket slow cooked until tender, then finished in the oven to get that gorgeous caramelisation, basted with a homemade BBQ Sauce that the brisket is cooked in. Slice it and serve as part of a hearty Southern style supper or pile it up high on sliders!

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 cloves , minced
  • 1/2 cup / 125 ml apple cider vinegar
  • 1 1/2 cups / 375 ml ketchup
  • 1/2 cup / 110g brown sugar , packed
  • 2 tsp EACH black pepper, onion powder, mustard powder
  • 1 tsp cayenne pepper (adjust to taste re: spiciness)
  • 1 tbsp Worcestershire sauce

Instructions

  • Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
  • Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
  • 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)
  • Remove brisket onto a tray.
  • 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).
  • 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)
  • 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.

Recipe Notes:

1. Beef – This recipe will work on any slow cooking cut of beef but it works best with brisket because it holds its shape once slow cooked until tender, so it can be sliced. See post for more info. Best sub is chuck beef roast that’s rolled and tied. 
AUSTRALIA: Best to get it from a butcher so you can ask for a thick cut which is best. Woolies and Aldi sell rolled brisket which is thinner. Harris Farms also sells brisket but they are small pieces. Recipe will work for these, see notes below for cook times for different weights.
2a). Cook time – The cook times provided yields a tender brisket that is sliceable but tender so the slices tear easily, as demonstrated in the video. Don’t stress too much about cook time – brisket is a cut of beef that holds together pretty well even cooked to the point of being shreddable. So even a 1.5kg / 3 lb brisket slow cooked for 10 hours should still be sliceable. Brisket that isn’t tender is tough and chewy but if you pull it out too early, don’t worry, just keep cooking!
SLOW COOKER on HIGH: Same recipe, 4.5 hours for 1.5 kg / 3 lb or 5 hours for 2 kg / 4 lb. Follow same directions.
PRESSURE COOKER: Same recipe, 1 hr 15 minutes for 1.5 kg / 3 lb or 1 hr 30 minutes for 2 kg / 4 lb. Follow same directions. If you’ve got an Instant Pot, add 1 cup water (otherwise you get the burn notice) and might need to reduce sauce slightly at end. Natural release, or wait 15 minutes then quick release
OVEN: Click here for directions.
2b) DIFFERENT SIZES: For a 800g – 1 kg / 1.6 – 2 lb piece of brisket, I would still slow cook for 7 to 8 hours on low because the cook time is more about brisket width rather than length. 
For a 2.5 – 3 kg / 5 – 6 lb brisket, I would slow cook for 10 hours on low.
3. How to serve – See in post for what to serve this with. For Sliders, I use soft rolls (brioche buns are pictured in the post) with Coleslaw (or try this No Mayo Coleslaw – it’s excellent!)
4. Finish on BBQ: fantastic chargrilled flavour: Brush grills with oil, then preheat BBQ to medium. Place beef on the grills and leave until browned, then turn the beef over and brown the other side. Baste the beef generously and turn, then baste again. Do this repeatedly until there is a nice caramelised glaze on the brisket, then remove.
5. MAKE AHEAD: Slow cook the brisket but do not bake, then transfer into a storage container with the cooking liquid (don’t reduce it down) and refrigerate for up to 3 days. To reheat, transfer brisket only into a baking dish and cover. Bake at 180C/350F for 20 minutes or until warmed through. Then turn up oven to 200C/390F, remove cover and proceed with recipe to brown and baste the brisket surface. Transfer sauce into saucepan and warm – you may not need to reduce. Use for basting per recipe.
6. SERVINGS: I usually budget for 250g/8oz of raw meat per head, to err on the side of caution. This shrinks to about 200g / 6.5 oz per head once cooked. That’s a generous pile on rolls!
7. Nutrition per serving, assuming a 2 kg / 4 lb beef brisket with some fat on the surface (i.e. not trimmed of all fat), 10 servings, assuming all the sauce is consumed.

Nutrition Information:

Serving: 269gCalories: 476cal (24%)Carbohydrates: 24g (8%)Protein: 66g (132%)Fat: 14g (22%)Saturated Fat: 5.6g (35%)Polyunsaturated Fat: 7.1gMonounsaturated Fat: 1gTrans Fat: 0.7gCholesterol: 198mg (66%)Sodium: 756mg (33%)Potassium: 824mg (24%)Fiber: 0.6g (3%)Sugar: 20g (22%)Vitamin A: 550IU (11%)Vitamin C: 3.1mg (4%)Calcium: 10mg (1%)Iron: 6.5mg (36%)
Keywords: beef brisket, Brisket, Slow Cooker Brisket
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Brisket recipe originally published July 2017. Updated to improve writing, and created separate recipe card for oven baked brisket directions. No change to recipe – much loved by readers as is, I wouldn’t dare!

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1,594 Comments

  1. Lori says

    October 23, 2023 at 5:09 pm

    First time making brisket. This was very very good! I had a giant brisket that I cut up into big chunks. I was able to fit 3 pieces stacked into the crockpot. It cooked in about 8-9 hours on low. I did not double the sauce because I ran out of ketchup but we had enough sauce anyway. So delicious!

    Reply
  2. Dawn says

    October 8, 2023 at 8:18 am

    5 stars
    Really tasty, didn’t have ketchup so used banana ketchup! It turned out super! Thank you will make again.

    Reply
  3. Craig says

    October 7, 2023 at 3:04 pm

    5 stars
    Thanks, I have tried a few different BBQ brisket recipes but I keep coming back to this one.

    Reply
  4. Jackz says

    September 14, 2023 at 8:14 pm

    5 stars
    Amazingly tender! My family was raving about this brisket – and it was so easy! We will definitely be making this one again.

    Reply
  5. Caroline says

    September 11, 2023 at 5:32 pm

    5 stars
    Made this slow cooked beef for the second time and it is so delicious. Enjoyed by all. My son-in-law used two forks to shred it in the slow cooker. Served with traditional hamburger ingredients plus a tasty coleslaw.

    Reply
  6. Nicola S says

    September 3, 2023 at 7:11 am

    5 stars
    This fabulous recipes has now become a family favourite especially for celebrations. The only one who doesn’t love this is my vegetarian daughter.
    I usually cook it the day before required and let it go cold and then I easily skim the fat from the top of the sauce.
    My only query is that I have noticed that in your cookbook the sauce quantities are doubled compared to this website recipe and this is the one I originally tried. The rest of the proportions seem the same. Is there a reason for this that I missed in your comments in the book?
    It’s not a big deal just curious 🧐.

    Reply
  7. Vanessa says

    August 29, 2023 at 7:24 am

    Hi. What would you recommend for a substitute if we don’t have mustard powder?

    Reply
    • Katie says

      September 25, 2023 at 5:11 pm

      I just skipped the mustard powder altogether since I didn’t have any, the best sub is real mustard but that would compromise the rub since it’s meant to be dry! You won’t miss it lol, just adds more depth

      Reply
  8. Em says

    August 26, 2023 at 4:50 am

    5 stars
    Excellent and easy. My kind of meal!!

    Reply
  9. Dee says

    August 24, 2023 at 11:49 pm

    Looking forward to making this recipe this coming weekend. My only question is if I go with my own barbecue sauce, how much would I use ?
    Thank you !

    Reply
  10. LeAd says

    August 6, 2023 at 3:27 am

    5 stars
    This is an easy way to cook a brisket. It tastes great and is always a hit when I serve it. I do use a grease separator on the liquid before cooking it down for the sauce, but I guess it depends on how well you trim the brisket before cooking. Thanks for the recipe Nagi.

    Reply
  11. Margie says

    August 2, 2023 at 6:32 pm

    5 stars
    Delish Dish 👍

    Reply
  12. Tracey Robbins says

    July 29, 2023 at 8:16 am

    5 stars
    Made this with blade roast (aka chuck roast) and it turned out so well! Delicious!

    Reply
  13. betty says

    July 17, 2023 at 9:09 am

    5 stars
    Oh my gosh! Fabulous and EASY! Honestly, I made mistakes. I overtrimmed my 4 pound brisket to just over 2; then, mistook ginger for mustard. Still, a fabulous result. It’s for dinner, but I’ve already had a bowl-full. Delish!!!!

    Reply
  14. Heidi says

    July 12, 2023 at 6:54 pm

    Just made this for dinner tonight for the family. Winning!!!! Sooo good.

    Reply
  15. FranW says

    July 7, 2023 at 3:07 pm

    OMG! I accidentally ended up with a 3.5 kg brisket, which I had to do everything short of jackhammer to fit it in my crockpot. Cooked on high 5 hrs+low 3 hrs. It turned out amazeballs. EVERYONE loved it (obvs I had a LOT to give away), and the sauce was to die for. My first brisket but def not my last. YUM!

    Reply
    • Jessi Evetts says

      July 13, 2023 at 10:35 am

      Hi! I also got a very large brisket (6.5lbs!) .
      thankfully my crock pot is on the large side but I still have to cram the brisket into it.

      was yours touching all the sides and everything ? I was worried this won’t work if it’s crammed in there!

      Reply
  16. Jessi Evetts says

    July 6, 2023 at 9:31 pm

    Hi! This looks amazing. How long to cook for a 10lb brisket do you think?

    Reply
  17. Ariane says

    July 6, 2023 at 10:34 am

    Made this for dinner along with your Truly Crunchy Roast Potatoes and Corn Ribs recipes. It was a Nagi hat-trick! The brisket was 1.7kg, I made 8 potatoes and 6 corn cobs (24 ribs) and it was almost all gone. Can I just add that our two dinner guests were rugby players 😉

    Reply
  18. Laura picken says

    July 4, 2023 at 6:12 am

    Can you freeze the cooked brisket?

    Reply
    • Susan says

      July 25, 2023 at 4:25 pm

      Yes I do and then warm it up with some bbq sauce and a little liquid so it serves and isn’t dry

      Reply
  19. Fred says

    July 3, 2023 at 5:46 pm

    5 stars
    This is a culinary masterpiece! This dish is a true testament to the wonders of slow cooking, as it transforms a humble cut of beef brisket into a tender, melt-in-your-mouth delight.

    Reply
  20. Jane Miller says

    July 3, 2023 at 4:55 pm

    Made it exactly to the recipe snd it was to die for.. amazing
    Tried several other brisket recipes that were simply awful snd was dubious about yours at first (I hate tomato ketchup/sauce can’t even handle the smell of it) but your recipe was a winner – will be my go to recipe for brisket from now on- thanks Nagi

    Reply
    • Naomi says

      September 3, 2023 at 4:52 pm

      Hi Jane
      I too hate ketchup, so I substitute it out with tomato passata / purée and it still works really well. Saves me having to gag when prepping. I’m also not a fan of Worcestershire and I use a tablespoon of chipotle / bourbon hot sauce instead.

      Reply
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