Monday, November 20, 2017

Slow Cooker Beef Brisket

Slow Cooker Beef Brisket is a simple recipe that is wonderfully juicy, exploding with flavor, smothered with spices, oven seared then simmered in the crockpot until it is melt-in-your-mouth-tender.  

This ultimate easy company dinner can be made days in advance then refrigerated and reheated (my preferred method), for stress free entertaining that “is better than any restaurant” according to my food critic husband.

And I agree.

Hi!  This is Jen from Carlsbad Cravings and I am SO excited to bring you this Slow Cooker Beef Brisket recipe!

I love this Beef Brisket more than my crazy popular Slow Cooker French Dip Sandwiches, Slow Cooker Barbecue Ribs, Slow Cooker Carnitas, etc.  I know that is a bold statement, but this brisket is boldly delicious.  So, if you have never made beef brisket or never made slow cooker beef brisket, prepare for your mind to be blown with this easy method for crazy tender, juicy beef brisket every single time.

What sets this Slow Cooker Beef Brisket above the rest is our intoxicating spice mix of paprika, brown sugar, chili powder, chipotle powder, onion powder, garlic powder, dried thyme, salt and pepper.  The rub is not too spicy, not too sweet, but just plain flavorful.

The other important element is our tantalizing homemade barbecue sauce that I first used in my Slow Cooker Barbecue Ribs.  This Barbecue Sauce is a reader favorite and the “only barbecue sauce I will ever use,” according to many.  So while you can use your own bottled barbecue sauce, I highly recommend this version.  It is sweet and tangy and just right.

I love using my slow cooker during the holidays because not only does it free up the oven, but the results are wonderfully tender and every bit as delicious as oven results.  And so easy!   Making and serving Slow Cooker Beef Brisket on the same day can be difficult, however, unless you plan ahead because the brisket requires a good 8-10 hours of cooking time.  That is why I like to prepare my brisket the day before.

After your brisket is cooked, this is when I remove the slow cooker ceramic insert and refrigerate it with the brisket and all the juices for 1-3 days. Not only does the flavor improve, but the brisket becomes even more tender and makes prep the next day a snap.  When ready to serve, simply skim off the hardened fat then cook on low for 1-2 hours until warmed through.

Your now fork tender, flavorful, juicy, rich Slow Cooker Beef Brisket is ready to be sliced across the grain or shredded and slathered in tangy barbecue sauce.  Any way you serve it, this comforting, convenient, luxurious beef brisket will have you and all your guests begging for more!


  • Rinse brisket in cold water and pat dry. This helps keep the meat from steaming and allows it to sear so you get an amazing flavor and crisp coating on the outside of the brisket.
  • Slicing the meat across the grain ensures the meat is extra tender.
  • You can use beef base in place of the bouillon.


  • Slow Cooker - the slow cooker is almost my most used kitchen gadget, especially during fall/winter! It's just so convenient, and lets face it, it makes comfort food taste even better!
  • Jelly Roll Pans (baking sheets with sides) - I have a stack of these! I use them for everything from cooking, baking, barbecuing, crafts and more!


With love from our simple kitchen to yours. 

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Slow Cooker Beef Brisket
SERVES 8-10  |  PREP TIME 10 Min  |  COOK TIME 8 Hours 40 Min

4-5 pounds beef brisket, trimmed of excess fat
1 cup water
2 tablespoons Worcestershire sauce
1 tablespoon reduced sodium soy sauce
1 tablespoon beef bouillon
1/2 cup homemade barbecue sauce (recipe below)

Preheat oven to 425°F. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy clean up. Set aside. Spray 6 quart (or larger) slow cooker with non-stick cooking spray.

Trim brisket of excess fat and rinse and pat dry.  

Add 1 tablespoon Spice Rub to a medium bowl for the barbecue sauce and set aside.
Rub all remaining Spice Rub evenly all over the meat then place brisket on prepared baking sheet. (You can let sit at room temperature for 30 minutes or refrigerate up to 24 hours if desired).  Bake for 30 minutes at 425°F to sear meat. 

Meanwhile, add all of the Barbecue Sauce ingredients (recipe to follow) to the 1 tablespoon reserved Spice Rub and whisk to combine. Remove 1/2 cup barbecue sauce and add to slow cooker along with water, Worcestershire, reduced sodium soy sauce and beef bouillon.  Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking).

Using tongs (so you don’t burn yourself) carefully transfer the brisket to slow cooker.  It will be large so you will have to squish it in. Not all of it will be under the liquid. 

Cover and cook on LOW for 8-10 hours until brisket is very tender, flipping over half way through cooking. Remove brisket to a foil lined baking sheet.  Brush with barbecue sauce and broil 5-10 minutes, until slightly caramelized.   Meanwhile, simmer barbecue sauce until warmed through.

Brush brisket again with barbecue sauce and slice across the grain.  Serve with remaining barbecue sauce. 
Spice Rub
2 tablespoons paprika
2 tablespoons packed brown sugar
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon ground chipotle pepper
1 teaspoon black pepper
1 teaspoons onion powder
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional for more heat)
In a medium bowl, whisk together Spice Rub ingredients.

Barbecue Sauce
1 tablespoon Spice Rub (recipe above)
1 1/2 cups ketchup
1/3 cup molasses
1/3 cup packed brown sugar
1/4 cup seedless blackberry preserves
1/4 cup apple cider vinegar
1 tablespoon mesquite liquid smoke (optional but recommended)

MAKE AHEAD:  I often will cook my brisket until tender then remove the removable ceramic insert and refrigerate the brisket in the juices.  The next day, I skim off all the hardened fat then cook on low for 1-2 hours until warmed through. 

RECIPE NOTES: Liquid smoke can be found next to the barbecue sauce in most grocery stores. It adds a wonderfully smoky flavor.

Recipe developed by Jen Sattley for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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