Slow Cooker Beef Brisket (Printer-friendly)

Slow-cooked beef brisket in a smoky BBQ sauce, ideal for easy family dinners and crowd-pleasing meals.

# What You Need:

→ Beef

01 - 3.3 lbs beef brisket, trimmed of excess fat

→ BBQ Sauce

02 - 1 2/3 cups tomato passata or ketchup
03 - 1/4 cup apple cider vinegar
04 - 1/4 cup packed brown sugar
05 - 2 tablespoons Worcestershire sauce
06 - 2 tablespoons Dijon mustard
07 - 2 teaspoons smoked paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon kosher salt
12 - 1/2 teaspoon cayenne pepper

→ Optional Serving

13 - Fresh parsley or chives, chopped
14 - Soft sandwich rolls or mashed potatoes

# How to Make It:

01 - Pat the brisket thoroughly dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
02 - In a medium bowl, whisk together tomato passata, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper until completely smooth and sugar is dissolved.
03 - Place the seasoned brisket into the slow cooker. Pour the BBQ sauce mixture evenly over the meat, turning to coat all surfaces.
04 - Cover and cook on LOW setting for 8 hours. The brisket is done when it shreds easily with a fork and reaches internal temperature of 205°F.
05 - Carefully remove the brisket from the slow cooker and transfer to a cutting board. Let rest for 10 minutes to allow juices to redistribute.
06 - Pour the cooking liquid from the slow cooker into a saucepan. Simmer over medium-high heat for 10 to 15 minutes, stirring occasionally, until reduced and thickened to desired consistency.
07 - Slice the brisket thinly against the grain or shred with two forks. Return the meat to the slow cooker and toss with the thickened sauce. Garnish with chopped fresh herbs and serve with rolls or mashed potatoes.

# Expert Tips:

01 -
  • The homemade BBQ sauce strikes that perfect balance between sweet and smoky without being overpowering
  • You can set it in the morning and forget about it until dinner time
02 -
  • Slicing against the grain is absolutely crucial or the meat will be tough no matter how long you cooked it
  • The sauce will look thin coming out of the slow cooker but that is normal, just reduce it on the stove
03 -
  • A few drops of liquid smoke in the sauce will fool everyone into thinking this came from a smoker
  • Chuck roast works perfectly if you cannot find brisket at your store

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