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A high-angle, vertical photo of sliced BBQ brisket inside a black slow cooker. The meat features a dark, seasoned crust and a juicy, pink-toned interior, resting in a shallow layer of savory juices.

Slow Cooker BBQ Brisket

A foolproof method for achieving tender, smoky beef brisket using a slow cooker. The recipe focuses on a dry-rub seasoning and a low-and-slow cook time to break down connective tissue without a traditional smoker.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Course: Main Course
Calories: 420
Ingredients Method

Ingredients
  

  • 4 lbs beef brisket trimmed
  • 1/4 cup brown sugar packed
  • 2 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tbsp kosher salt
  • 1 tsp coarse black pepper
  • 1 cup low-sodium beef broth
  • 1 cup high-quality BBQ sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp liquid smoke optional

Method
 

  1. In a small bowl, combine brown sugar, paprika, chili powder, garlic powder, onion powder, cayenne, salt, and pepper to create a dry rub.
  2. Rub the seasoning mixture onto all sides of the brisket, pressing firmly to adhere.
  3. Pour the beef broth, Worcestershire sauce, and liquid smoke into the bottom of a 6-quart slow cooker.
  4. Place the seasoned brisket into the slow cooker (fat side up if applicable).
  5. Cover and cook on the LOW setting for 8 to 10 hours, or until the meat is fork-tender.
  6. Carefully remove the brisket from the slow cooker and let it rest on a cutting board for 15 minutes.
  7. Slice the beef against the grain into 1/4-inch thick slices.
  8. Skim the excess fat from the liquid in the slow cooker, then stir in the BBQ sauce to create a glaze.
  9. Return the sliced meat to the slow cooker to coat in the sauce or serve the sauce on the side.