Slow Cooker Barbecue Brisket

Name: Slow Cooker Barbecue Brisket
Total time: 9 h 25 min
Yield: 10 servings
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

Slow Cooker Freezer Friendly Ground Beef High-Protein Gluten-Free

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
Time: 9 hr 25 min
Servings: 10

Cooking Notes

Trim very thick exterior fat but leave enough to protect the brisket during the long cook. Too much fat can make the sauce greasy, while removing it all sacrifices moisture and flavor.
Cook until the brisket is tender enough for a fork to enter with little resistance. Time is only a guide; connective tissue needs enough heat exposure to soften completely.
Rest the brisket before slicing and cut across the grain. If you want a stickier barbecue surface, finish the sauced slices briefly under high heat after the slow cook.

Recipe Card

Slow Cooker Barbecue Brisket

By Gabriella

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Category: Slow Cooker
Total Time: 9 hr 25 min
Difficulty: Easy

Servings: 10

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.