Slow Cooker Barbecue Brisket
A peppery brisket rubbed the night before, cooked over onions until fork-tender, then lacquered with its own smoky barbecue sauce. A quick trip under the broiler gives the sliced edges the dark, sticky finish you expect from outdoor barbecue without tending a smoker all day.
- Course
- Slow Cooker
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 9 hr 25 min
- Total Time
- 9 hr 45 min
The Story Behind This Recipe
The first time I made slow cooker barbecue brisket I was cooking for people who had already eaten, so nobody was watching too closely. That is usually when a recipe gets good — no pressure, just curiosity and whatever was on the counter.
I have made it for a quiet Tuesday and for a table full of people, and it behaves the same either way, which is the highest compliment I give a recipe.
Let it rest a few minutes before serving. It always tastes more like itself once things settle.
Variation Ideas
- Swap the protein for whatever is in the freezer — cook times shift slightly.
- Roast the vegetables separately for more caramelization.
- Serve it over rice, polenta or crusty bread depending on the night.
Ingredient Substitutions
- Beef stock
- Chicken stock with a teaspoon of tomato paste stirred in
- Brown sugar
- Granulated sugar plus 1 tbsp molasses per cup
- Granulated sugar
- Coconut sugar for savory-leaning bakes; it browns faster
- Fresh garlic
- 1/2 tsp garlic powder per clove, in a pinch
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Slow Cooker Barbecue Brisket
Recipe Card
Slow Cooker Barbecue Brisket
By Marguerite Hale
- Course
- Slow Cooker
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 9 hr 25 min
- Total Time
- 9 hr 45 min
Ingredients
- 4 lb flat-cut beef brisket
- 2 tbsp smoked paprika
- 1 tbsp dark brown sugar
- 2 tsp kosher salt
- 2 tsp coarse black pepper
- 1 tsp garlic powder
- 1 large onion, thickly sliced
- 1 cup tomato-based barbecue sauce
- 1/2 cup beef broth
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
Instructions
- 1
Mix the paprika, brown sugar, salt, pepper, and garlic powder, rub it over every side of the brisket, and refrigerate it covered overnight if time allows.
- 2
Spread the onion in the slow cooker, set the brisket fat side up on top, and pour the broth around rather than over the seasoned meat.
- 3
Cover and cook on low for eight to nine hours, until a fork twists easily in the thickest part without the meat falling apart completely.
- 4
Lift the brisket onto a sheet pan and rest it for twenty minutes. Strain the cooking liquid and whisk half a cup into the barbecue sauce with the vinegar and Worcestershire.
- 5
Slice across the grain, brush generously with sauce, and broil for three to five minutes until the edges caramelize before serving with more sauce.
Nutrition
Estimated per serving (10 servings per recipe).
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