Slow Cooked Beef Brisket BBQ (Printable)
Tender beef brisket slowly cooked, finished with a rich smoky BBQ sauce and infused spices.
# What You’ll Need:
→ Beef
01 - 3.3 lbs beef brisket, trimmed of excess fat
→ Spice Rub
02 - 2 tbsp smoked paprika
03 - 1 tbsp brown sugar
04 - 2 tsp garlic powder
05 - 2 tsp onion powder
06 - 1 tsp ground black pepper
07 - 1 tsp salt
08 - 0.5 tsp cayenne pepper
09 - 1 tsp dried thyme
→ BBQ Sauce
10 - 1 cup tomato ketchup
11 - 0.33 cup apple cider vinegar
12 - 0.25 cup brown sugar
13 - 2 tbsp Worcestershire sauce
14 - 1 tbsp Dijon mustard
15 - 1 tsp smoked paprika
16 - 0.5 tsp garlic powder
17 - 0.5 tsp onion powder
18 - 0.5 tsp salt
19 - 0.5 tsp black pepper
→ Additional
20 - 1 large onion, thinly sliced
21 - 3 cloves garlic, minced
22 - 0.5 cup beef broth
# How to Prepare:
01 - Pat the brisket completely dry with paper towels. Combine all spice rub ingredients in a small bowl and massage the mixture evenly over all surfaces of the meat, pressing gently to adhere.
02 - Arrange the sliced onions and minced garlic in an even layer at the bottom of the slow cooker insert. Position the seasoned brisket on top with the fat cap facing upward.
03 - Whisk together all BBQ sauce ingredients with the beef broth in a medium bowl until fully incorporated and smooth. Pour half the sauce mixture over the brisket, reserving the remaining portion for serving.
04 - Cover the slow cooker with the lid. Cook on low heat setting for 8 hours until the brisket reaches fork-tender consistency and shreds easily with minimal pressure.
05 - Transfer the cooked brisket carefully to a cutting board using sturdy tongs or meat forks. Allow the meat to rest for 10 minutes before slicing crosswise against the grain into thin strips.
06 - Remove and discard excess fat from the cooking juices remaining in the slow cooker. Serve the sliced brisket accompanied by the reserved BBQ sauce, which may be gently warmed if desired.
# Expert Advice:
01 -
- The spice rub creates this incredible bark that seals in all the juices while it slow cooks
- That homemade BBQ sauce hits perfect notes of sweet tangy and smoky without being overpowering
02 -
- Fat side up is non-negotiable here as it keeps the meat self-basting through those long hours
- Letting it rest before slicing seems impossible when you're hungry but it makes all the difference in texture
03 -
- Marinate the rubbed brisket overnight for deeper flavor penetration
- Skim the fat from the slow cooker juices for a cleaner sauce if you prefer