Slow Cooker BBQ Brisket

This slow cooker beef brisket is incredibly easy, cooks itself, and full of flavor thanks to the simple homemade barbecue sauce!

This slow cooker beef brisket is incredibly easy, cooks itself, and full of flavor thanks to the simple homemade barbecue sauce!

This slow cooker beef brisket is incredibly easy, cooks itself, and full of flavor thanks to the simple homemade barbecue sauce!

How do you brisket? I’ve only had honest-to-goodness smoked brisket once and it was so incredibly melt-in-your-mouth tender… I fell in love. That was years ago, and then recently we were at my in-laws for lunch and they had brisket sandwiches made with pre-cooked brisket that was sold with Jack Daniels sauce. My husband loved it and suggested that I try my hand at brisket sometime. I immediately put it on the list!

We don’t have a smoker, and I’m not a grill master, so when I started looking for recipes, I immediately gravitated to all of the slow cooker versions. Thanks to a nifty little trick, this perfectly mimics a smoked or grilled version, and the quick homemade sauce was delicious!

This slow cooker beef brisket is incredibly easy, cooks itself, and full of flavor thanks to the simple homemade barbecue sauce!

Since brisket is typically cooked “dry”, this recipe has you place the brisket on top of an overturned loaf pan inside the slow cooker so that it’s elevated and not cooking in the released juices. It was fall-apart tender out of the slow cooker, and turning the juices into a quick homemade barbecue sauce that can be served alongside the brisket was delicious.

MY OTHER RECIPES

I made this for Sunday dinner last week and everyone loved it… they were impressed that it was made totally in the slow cooker. I adore my slow cooker and bust it out whenever I can!

This slow cooker beef brisket is incredibly easy, cooks itself, and full of flavor thanks to the simple homemade barbecue sauce!

One year ago: The Whole30: I DID IT! My Experience and Results
Five years ago: Oil and Vinegar Coleslaw
Six years ago: Quiche Lorraine Pizza

Slow Cooker BBQ Brisket

Author Michelle
Servings 8 to 10 servings
Prep 1 hour
Cook 12 hours
Chilling time 1 hour
Total 14 hours
Course:Main Course
Cuisine:American
This slow cooker beef brisket is incredibly easy and full of flavor!

Ingredients:

For the Spice Rub and Brisket:

  • ½
    cup
    dark brown sugar
  • 2
    tablespoons
    minced chipotle chiles in adobo sauce
  • 1
    tablespoon
    ground cumin
  • 1
    tablespoon
    paprika
  • 1
    teaspoon
    salt
  • 2
    teaspoons
    black pepper
  • 1
    4 to 5-pound brisket roast, fat trimmed to ¼-inch thick and scored lightly

For the Sauce:

  • 3
    tablespoons
    vegetable oil
  • 1
    yellow onion
    (finely chopped)
  • 2
    tablespoons
    tomato paste
  • 1
    tablespoon
    chili powder
  • 1
    tablespoon
    minced chipotle chiles in adobo sauce
  • 2
    garlic cloves
    (minced)
  • ½
    cup
    water
  • ¼
    cup
    ketchup
  • 1
    tablespoon
    cider vinegar
  • ¼
    teaspoon
    liquid smoke
  • Salt and pepper
    (to taste)

Directions:

  1. Prepare the Rub and Brisket: In a medium bowl, stir together the dark brown sugar, chipotle chiles, cumin, paprika, salt, and pepper. Rub the sugar mixture all over brisket. Cover with plastic wrap and let sit at room temperature for 1 hour or refrigerate for up to 24 hours.
  2. Prepare the Sauce: Heat the oil in large skillet over medium-high heat until shimmering. Cook the onion until softened, about 5 minutes. Add the tomato paste and cook until beginning to brown, about 1 minute. Stir in the chili powder, chipotle chiles, and garlic and cook until fragrant, about 30 seconds.
  3. Pile the onion mixture in the middle of a 6-quart slow cooker and top with an inverted loaf pan (you can use a metal loaf pan or stack two disposable aluminum loaf pans). Pour the water around the loaf pan. Place the brisket, fat-side-up, on top of the loaf pan. Cover, and cook until a fork inserted into the brisket can be removed with no resistance, 7 to 8 hours on high or 10 to 12 hours on low.
  4. Transfer the brisket to a 9x13-inch baking dish, cover with foil, and let rest for 30 minutes. Remove the loaf pan from slow cooker and pour the onion mixture and accumulated juices into a large bowl and skim the fat. You should have about 2 cups defatted juices; if you have less, add water to make 2 cups.)
  5. Transfer the brisket to a cutting board, slice thinly across grain, and return to the baking dish. Pour 1 cup of reserved defatted juices over the sliced brisket. Whisk the ketchup, vinegar, and liquid smoke into the remaining juices, and season with salt and pepper to taste. Serve, passing the sauce at the table.

Recipe Notes:

Nutritional values are based on one serving

Nutrition:

Calories: 495kcal
Fat: 22g
Saturated fat: 10g
Cholesterol: 140mg
Sodium: 601mg
Potassium: 910mg
Carbohydrates: 23g
Fiber: 2g
Sugar: 18g
Protein: 48g
Vitamin A: 16.7%
Vitamin C: 3%
Calcium: 4.3%
Iron: 30.8%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!