QUICK ANSWER 

Trimming a whole brisket is all about removing the hard fat, thinning the fat cap to about ¼ inch, and shaping the meat so it cooks evenly.

You don’t need fancy tools. You don’t need butcher-level skills. You just need to know what to look for… and what to leave alone.

Learning how to trim a beef brisket can feel like a lot. Big piece of meat. Sharp knife. No clear lines.

But once you understand what you’re looking for? It all comes into focus real fast. You stop guessing and start recognizing.

And suddenly… it’s just part of the process.

BEFORE YOU START

Don’t pick up a knife just yet… let’s get oriented.

A whole packer brisket has two parts:

• Flat: Leaner, more uniform, slices nicely
  
• Point: Thicker, fattier, more flavorful

Between them is a thick, hard layer of fat. That’s the problem area.

On top, you’ve got the fat cap… which we’re keeping, just not all of it.

If it feels soft, it’ll render. If it feels hard and waxy, it won’t.

WHY TRIMMING MATTERS

This isn’t about making it pretty. It’s about cooking it right.

• Even thickness = even cooking
  
• Less hard fat = better texture
  
• Proper fat cap = better bark

Skip the trimming step, and you’ll fight it the whole way through cooking.

TOOLS YOU NEED

Keep this simple.

• Sharp Boning Knife: Or any sharp knife, honestly. I use Wusthof.
  
• Large Cutting Board: Something sturdy that won’t slide around.
  
• Paper Towels: For grip.

That’s it. No gadgets. No nonsense.

STEP-BY-STEP: HOW TO TRIM A BRISKET

STEP 1: START WITH COLD BEEF

Take it straight from the fridge.

Cold fat is firm. Firm fat is easier to cut.

STEP 2: IDENTIFY THE SIDES

Flip it over.

You’re looking at:

• Meat side
  
• Fat cap side
  
• The seam between point and flat

Take a second here. This matters.

STEP 3: REMOVE THE HARD FAT 

Find the thick, waxy fat between the muscles. This is the deckle.

It will feel:

• Firm
  
• Dense
  
• Almost like candle wax

Start trimming it out carefully.

Don’t dig into the meat… just follow the seam.

STEP 4: TRIM SILVER SKIN

Still on the meat side. 

Look for thin, shiny membrane. Slide your knife just under it and remove in strips.

This part doesn’t break down during cooking.

STEP 5: CLEAN UP THE EDGES

Now look at the shape.

You’ll see:

• Thin flaps
  
• Ragged edges
  
• Uneven corners

Trim those off. They’ll burn or dry out anyway.

STEP 6: REMOVE THE “MOHAWK”

On the point, there’s often a raised strip of meat. That’s the “mohawk.”

Trim it down so it matches the rest of the brisket.

Doing so helps everything cook evenly.

STEP 7: TRIM THE FAT CAP

Flip the meat fat-side up. Now we shape.

Trim the fat cap down to about:

👉 ¼ inch across the surface

Not zero.

Not thick.

Even.

STEP 8: FINAL SHAPE CHECK

You’re looking for:

• Smooth edges
  
• Even thickness
  
• No hard fat pockets

It doesn’t need to be perfect.

It just needs to cook evenly.

BEFORE & AFTER

For you visual learners figuring out how to trim a brisket. This is where it clicks.

One is bulky and uneven. 

The other is clean, balanced, and ready to cook.

That’s the goal.

COMMON MISTAKES

This is where most people get tripped up when first learning how to trim a whole brisket.

• Not removing hard fat
  → It will not render. Ever.
  
• Taking off too much fat
  → You’ll lose moisture and flavor
  
• Trimming warm brisket
  → Slippery, messy, harder to control
  
• Leaving thin edges
  → They overcook fast
  
• Obsessing over perfection
  → This is cooking, not surgery

WHAT TO DO NEXT

Now that your beef brisket is trimmed… It’s time to move on to seasoning.

And then cooking it low and slow until the meat is falling apart because it’s so tender and juicy.

Recommended next steps:

• How to Smoke a Brisket
  
• Sweet BBQ Dry Rub
  
• How to Make Beef Tallow
  
• Slow Cooker Beef Brisket (Homemade BBQ Sauce)
  
• Brisket Burnt Ends

FAQ

QUICK REFERENCE

• Start cold
  
• Remove hard fat
  
• Trim silver skin
  
• Clean edges
  
• Remove mohawk
  
• Trim fat cap to ¼ inch
  
• Keep it even

FINAL NOTE

You’re not trying to win a competition here.

You’re trying to cook a brisket that:

• cooks evenly
  
• tastes incredible
  
• and doesn’t fight you the whole time

And that starts right here. Learning how to trim a beef brisket for smoking (or any other slow-cook method) will pay off in spades. 

You’ll know exactly what you’re looking at and exactly how to adjust if the butcher got a head start.

Enjoy!

With love, from our simple kitchen to yours.

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Easy Brisket Recipes

Perfect Smoked Brisket (Easy 3 Ingredient Recipe)

Brisket Burnt Ends (How to Make on Pellet Smoker)

Texas Twinkies

Slow Cooker Beef Brisket Recipe + Video (Homemade BBQ Sauce)

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How to Trim a Whole Brisket

Learn How to Trim a Brisket with our simple guide, complete with visuals and common mistakes, plus the best way to cook it when you’re done!

Course Main

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 -12 (based on a 12 to 16 pound brisket)

Calories 351cal

Author Donna Elick

Ingredients

• 1 whole packer brisket, 12 to 16 pounds

Instructions

• PREP BRISKET: Remove 1 whole packer brisket, 12 to 16 pounds from packaging and pat dry with paper towels. Place it on a large cutting board with the fat cap facing up.
• FLIP AND LOCATE FAT: Turn the brisket so the meat side is facing up. Locate the hard fat layer between the point and flat. This fat will feel firm and waxy.
• REMOVE HARD FAT: Using a sharp knife, carefully trim away the hard fat layer, removing as much as possible without cutting into the meat.
• TRIM SILVER SKIN: Still working on the meat side, remove any silver skin by sliding the knife just under the membrane and trimming it away in thin strips.
• SHAPE BRISKET: Trim thin edges and ragged pieces from the brisket. Round the corners slightly and remove the small “mohawk” piece from the point so the brisket cooks evenly.
• TRIM FAT CAP: Flip the brisket so the fat cap is facing up. Trim the fat down to an even layer about ¼ inch thick across the entire surface.
• FINAL CHECK: Check that the brisket has an even fat cap, smooth edges, and no large hard fat pockets remaining.
• READY TO COOK: The brisket is now ready for seasoning and cooking.

Notes

Make-Ahead: Trim the brisket up to 1 day ahead. Store covered in the refrigerator until ready to cook.

Storage: Keep trimmed brisket refrigerated for up to 3 days before cooking.

Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before use.

Pro Tip: Trim while the brisket is cold. Cold fat is firm and much easier to cut cleanly.

Waste Tip: Save the trimmings. Fat can be rendered into beef tallow and meat scraps can be used for chili, tacos, or burgers.

Nutrition

Calories: 351cal | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 179mg | Calcium: 11mg | Iron: 4mg

Originally published May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Trim a Brisket appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS TEXAS TWINKIES RECIPE

• Classic Texas barbecue appetizer
  
• Smoky brisket and cream cheese filling
  
• Bacon-wrapped for maximum flavor
  
• Perfect use for leftover brisket
  
• Crowd-favorite for cookouts and game day

Texas Twinkies

These are basically an elevated jalapeño popper. And if you’ve been around here for a while, you already know how much we love that flavor combination! 

Spicy jalapeños, creamy filling, smoky meat, and crispy bacon… It’s one of those combinations that just works every single time.

Over the years, we’ve grilled them, smoked them, air fried them, and turned them into just about every kind of recipe you can imagine. Jalapeño poppers are kind of a running theme around here.

Texas Twinkies just take that idea and crank it up a few notches.

Instead of a simple filling, you pack the peppers with smoky brisket, wrap them in bacon, and finish them on the grill with barbecue sauce. 

The result is bigger, bolder, and exactly the kind of backyard barbecue bite that disappears as fast as you can make them.

INGREDIENT NOTES

• Jalapeño Peppers: Choose large, firm peppers so they can hold plenty of filling.
  
• Smoked Brisket: A traditional Texas Twinkies recipe uses leftover brisket from the smoker. If you don’t have one, my crockpot brisket recipe works just as well!
  
• Cream Cheese: Creates a creamy layer that balances the smoky brisket and heat of the peppers.
  
• Thick-Cut Bacon: Wraps the peppers and crisps beautifully on the grill.
  
• Barbecue Sauce: Adds sweetness and that sticky finish at the end.

VARIATIONS 

Pulled Pork Version: Swap brisket with pulled pork.

Hot Honey Twinkies: Finish with hot honey instead of barbecue sauce.

Chipotle Twist: Mix chipotle powder into the cream cheese.

Sweet & Smoky: Use mini sweet peppers in place of jalapeños.

Cheese Lovers: Add shredded cheddar to the smoked brisket filling.

Smoker Method: Cook Texas Twinkies in a smoker at 275°F for deeper smoke flavor.

SERVING SUGGESTIONS

• Pair with smoked ribs or brisket burnt ends.
  
• Serve alongside coleslaw and pickles.
  
• Dip a Texas Twinkie in ranch or crema for a cool and creamy contrast.
  
• Add to backyard cookout platters with corn on the cob.
  
• Perfect as a BBQ appetizer or part of a game day spread.
  

TEXAS TWINKIE FAQ

The key to a great Texas Twinkie recipe is balance. Removing the seeds and membranes from the jalapeños keeps the heat manageable while still allowing the pepper flavor to come through.

Cooking over indirect heat lets the bacon render slowly without burning while the filling heats through.

Finishing with barbecue sauce over direct heat caramelizes the glaze and crisps the bacon for that perfect sticky, smoky finish.

TOOLS NEEDED

• Grill or Smoker: For maximum smoky flavor when cooking the stuffed peppers.
  
• Sharp Knife: To slice open the peppers and chop up the brisket.
  
• Fork or Spoon: For scraping out seeds.
  
• Tongs: For easy turning while the bacon crisps.
  
• Basting Brush: Evenly coat each Texas Twinky in barbecue sauce.

Enjoy!

With love, from our simple kitchen to yours.

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Other Jalapeno Recipes

Spicy Jalapeno Popper Meatballs Recipe + Video

How to Make Homemade Jalapeno Cornbread Recipe

Jalapeno Cheddar Biscuits (Swim Biscuit Recipe)

Stuffed Pork Tenderloin (with Jalapeno Poppers!)

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Texas Twinkies (Brisket Stuffed Jalapeños)

Grilled Texas Twinkies are stuffed with cream cheese and smoked brisket, then wrapped in thick-cut bacon and glazed with barbecue sauce.

Course Side Dish

Cuisine American

Method Grill

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 353cal

Author Donna Elick

Ingredients

• 8 large jalapeño peppers
• 8 ounces cream cheese, softened
• 1 1/2 cups smoked brisket, finely chopped (about 8 ounces)
• 8 slices thick-cut bacon
• 1/2 cup barbecue sauce

Instructions

• PREHEAT GRILL: Preheat a grill to medium heat, about 375°F. Set up the grill for indirect cooking.
• CUT PEPPERS: Using a sharp knife, cut a shallow horizontal line around the top of each jalapeño just below the stem cap. Do not remove the cap completely.
• MAKE A SLIT: Starting at the bottom of the pepper, cut a single slit lengthwise up to the cap to create an opening.
• REMOVE SEEDS: Insert a spoon or fork through the slit and scrape out the seeds and membranes. Keep the pepper whole so it can hold the filling.
• ADD CREAM CHEESE: Spread about 1 tablespoon of the 8 ounces cream cheese, softened inside each of the 8 large jalapeño peppers, coating the inner walls of the pepper.
• ADD BRISKET: Fill the peppers with the 1 1/2 cups smoked brisket, finely chopped , pressing it gently into the cream cheese.
• WRAP WITH BACON: Wrap each stuffed jalapeño with one slice of the 8 slices thick-cut bacon, starting near the stem and spiraling toward the bottom. Slightly overlap the bacon so the filling stays sealed.
• GRILL: Place the bacon wrapped jalapeños on the grill over indirect heat with the slit side down. Close the lid and cook for 25 to 30 minutes, turning occasionally, until the bacon is nearly crisp.
• GLAZE: Brush the jalapeños with 1/2 cup barbecue sauce and move them briefly over direct heat. Grill another 3 to 5 minutes until the sauce becomes sticky and the bacon crisps.
• REST AND SERVE: Remove from the grill and let rest for 5 minutes before serving.

Notes

Make-Ahead: Assemble the Texas Twinkies up to 24 hours ahead. Cover and refrigerate until ready to grill.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 350°F oven or grill for about 10 minutes until warmed through and the bacon crisps again.

Freezing: Freeze assembled but uncooked Texas Twinkies for up to 2 months. Thaw overnight in the refrigerator before grilling.

Brisket Tip: Texas Twinkies are traditionally made with leftover smoked brisket. Pulled pork also works well if brisket is not available.

Nutrition

Serving: 1 | Calories: 353cal | Carbohydrates: 10g | Protein: 16g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 547mg | Sugar: 8g | Fiber: 1g | Calcium: 39mg | Iron: 1mg

Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Texas Twinkies appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CORNED BEEF AND CABBAGE INSTANT POT RECIPE

• Fork-tender corned beef that slices beautifully
  
• Multiple cooking methods included…your kitchen, your rules
  
• Classic, familiar flavors done right
  
• Great for holidays and regular dinners
  
• Leftovers reheat like a dream

Instant Pot Corned Beef and Cabbage

Corned beef and cabbage is one of those meals people have opinions about. Everyone remembers a version they loved… or one they absolutely didn’t.

This Instant Pot corned beef and cabbage recipe lands in the good category. The beef is tender, the vegetables are cooked just right, and nothing tastes rushed or waterlogged. 

I love that the Instant Pot makes it predictable, but I also love that you don’t have to use it. Slow cooker? Stovetop? We’ve got you covered.

That’s always been important to us. Not every kitchen looks the same, and not every cook wants the same tools. What matters is that dinner turns out the way you hoped it would… and this one does.

If you do love the Instant Pot, though, we have almost two dozen Instant Pot recipes on TSRI, all tested and weeknight-friendly. Use the method that works for you. The dinner part stays the same!

Or, if you love this instant pot corned beef and cabbage, our Corned Beef with Cabbage and Potatoes is the classic stovetop version!

INGREDIENT NOTES

• Corned Beef Brisket: Flat-cut slices more evenly than point-cut (which is better for shredding), is less fatty, and fits better in most pots.
  
• Spice Packet: Use it! It’s balanced specifically for this cut of meat. If yours is missing, use about 1 tablespoon of pickling spice blend.
  
• Beef Broth: Adds more depth than just plain water. Vegetable broth (especially with a shake or two of Worcestershire) works in a pinch.
  
• Potatoes & Carrots: Cut into large pieces so they hold their shape.
  
• Green Cabbage: Added last so it stays tender and slightly crisp, not limp.

VARIATIONS 

Extra Garlic: Add a few more smashed garlic cloves.

Spicier: Include a pinch of crushed red pepper with the cooking liquid.

Veggie Boost: Toss in some celery sticks with the carrots and potatoes.

Guinness Style: Replace the beef broth with a bottle of stout.

Slow Cooker: Cook low and slow for all-day ease.

Stovetop: Traditional and familiar. A great method if you’re cooking in stages.

SERVING SUGGESTIONS 

• Add thick slices of soda bread or rye.
  
• Serve with mustard or horseradish on the side.
  
• Instant Pot corned beef and cabbage tastes great with green beer or Irish mules.
  
• Perfect centerpiece for a St. Patrick’s Day meal.
  
• Use leftovers for sandwiches or breakfast hash.
  

CORNED BEEF AND CABBAGE RECIPE INSTANT POT FAQ

Corned beef becomes tender through time and moisture, not high heat.

Instant Pot corned beef and cabbage recipes speed this process up by raising the boiling point of the liquid, which breaks down connective tissue efficiently without drying out the meat. 

Letting the pressure release naturally gives the muscle fibers time to relax, keeping slices juicy. Cooking the vegetables separately afterward prevents overcooking and keeps their textures distinct. 

Whether you’re making this corned beef and cabbage recipe in an Instant Pot, slow cooker, or on the stovetop, the goal is the same: gentle, moist heat over enough time for collagen to convert into gelatin. 

Once that happens, the beef becomes sliceable and tender instead of stringy.

TOOLS NEEDED 

• Instant Pot (6- or 8-quart): For the pressure cooker method.
  
• Slow Cooker: A great hands-off alternative.
  
• Large Stockpot or Dutch Oven: For classic stovetop cooking.
  
• Sharp Knife: Slicing against the grain matters here.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Instant Pot Recipes

Instant Pot Frozen Chicken Breast Recipe + Video

Easy Instant Pot Chicken and Dumplings Recipe

Instant Pot Zuppa Toscana Soup (Sausage & Potato Soup)

Easy Homemade Instant Pot Lasagna Soup Recipe

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Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage is a one-pot version of the classic meal, including tender potatoes and carrots. Simple and flavorful.

Course Main

Cuisine American

Method Instant Pot

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 4 -6

Calories 1152cal

Author Donna Elick

Ingredients

• 1 medium onion, sliced
• 4 garlic cloves, peeled and smashed
• 2 to 4 pounds flat-cut corned beef brisket with spice packet
• 2 cups unsalted beef broth
• 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks
• 1 pound carrots, peeled and cut into 2-inch chunks
• 1 head green cabbage, cored and cut into 3-inch pieces

Instructions

• ADD BASE: Add 1 medium onion, sliced and 4 garlic cloves, peeled and smashed to the bottom of the Instant Pot.
• ADD BEEF: Place 2 to 4 pounds flat-cut corned beef brisket on top of the onions, fat side up. Pour in the 2 cups unsalted beef broth and sprinkle the included spice packet over the meat.
• PRESSURE COOK: Secure the lid and set the Instant Pot to High Pressure for 90 minutes. Once the cooking time is complete, allow the pressure to naturally release for 15 to 20 minutes.
• REMOVE BEEF: Carefully transfer the corned beef to a cutting board and tent loosely with aluminum foil.
• COOK VEGETABLES: Add 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks, 1 pound carrots, peeled and cut into 2-inch chunks, and 1 head green cabbage, cored and cut into 3-inch pieces to the liquid in the Instant Pot. Secure the lid and cook on High Pressure for 5 minutes. Perform a quick release to vent the pressure.
• SLICE AND SERVE: Slice the corned beef against the grain and serve with the cooked vegetables.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for 4 to 5 days.

Freezing: Freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat covered in a 350°F oven for 15 to 20 minutes, or until heated through.

Pot Size: A 2 to 4-pound corned beef fits comfortably in a 6-quart Instant Pot. Use an 8-quart pot if doubling the recipe.

Fat Cap Tip: Trim only very hard pieces of fat. Leaving most of the fat helps keep the meat tender and flavorful.

No Browning Needed: Do not brown the corned beef before pressure cooking. Skipping this step saves time and keeps the recipe simple.

Slow Cooker Method: Add the onion, garlic, corned beef, broth, and spice packet to a slow cooker. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the beef is fork-tender. Add the potatoes, carrots, and cabbage during the last 2 hours on low or last 1 hour on high, and cook until vegetables are tender.

Stovetop Method: Place the onion, garlic, corned beef, broth, and spice packet in a large stockpot or Dutch oven. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 ½ to 3 hours, until the beef is tender. Add the potatoes and carrots during the last 45 minutes of cooking, and add the cabbage during the last 20 minutes.

Nutrition

Serving: 1 | Calories: 1152cal | Carbohydrates: 59g | Protein: 76g | Fat: 68g | Saturated Fat: 21g | Cholesterol: 243mg | Sodium: 5826mg | Sugar: 15g | Fiber: 12g | Calcium: 194mg | Iron: 11mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Instant Pot Corned Beef and Cabbage appeared first on The Slow Roasted Italian.

If you have never made beef brisket in a slow cooker, prepare for your mind to be blown with this easy method for crazy tender, juicy beef every single time. 

This is one of my favorite ways to make an easy meal where I don’t have to stress or worry.

Due to the longer cook time, it makes the perfect brisket texture and taste. 

The long cooking time helps any cut of meat like this become tender, making it versatile in how it can be used. 

I love to make brisket sandwiches for game day, or to pair this slow-cooked brisket with a simple side dish for a wonderful Sunday dinner. 

Cooking beef brisket in the slow cooker means that you’ll have quite a large batch, which means that you’ll be able to enjoy the flavorful brisket for a few days as well.

The good thing about leftover brisket is that you can store it in an airtight container in the fridge and heat up the slow cooker brisket recipe at various times throughout the week. 

Hours of slow cooking create a fork tender meat that you can enjoy for many days! 

Don’t miss our Corned Beef with Cabbage and Potatoes for another weeknight beef dinner!

Slow Cooker Beef Brisket

I love using my slow cooker during the holidays. 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!

Our Beer Braised Short Ribs is another dinner you should try if you love this one! Ribs braised in beer until tender, with a rich & tasty sauce!

Or our make simpler Braised Beef Short Ribs recipe! Still delicious and tender, just without the beer!

Don’t let those fat trimmings go to waste! Our Beef Tallow guide shows you how to render them into an incredible cooking fat for frying, roasting, and more!

Serve slow cooker beef brisket with all of your favorite holiday sides, or keep things simple for a mouthwatering weekend meal.

You can’t go wrong with roasted red potatoes and green beans, but a potato salad would be just as tasty.

Then, gobble up leftover slices and shreds on sliders with coleslaw or these appetizers made with brisket!

Ingredient Notes and Substitutions

• Beef brisket – This crock pot brisket recipe is based on a 4-5 pound cut of beef. 
  
  Choose a brisket that has an even thickness throughout (or as close as you can get), and trim off any thick sections of fat cap before cooking.
  
  For the best results, start by learning how to trim a brisket before it goes in the slow cooker.
  
• Worcestershire and soy sauce – Both of these amp up the savory flavor in this slow roasted brisket with just a small amount! 
  
  Opt for low-sodium soy sauce as there is plenty of salt in other ingredients.
  
• Beef bullion – You can also use a concentrated form of beef base like Better Than Bullion, as opposed to the granulated form.
  
• Spice rub – A homemade blend of intoxicating flavors from 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!
  
• Barbecue sauce – You’ll find a homemade BBQ sauce version in the recipe card below. 
  
  While you can certainly use your favorite bottled version, this one is sweet, tangy, and just right for this crockpot brisket recipe.
  
  You can also pick whatever you want for the most amazing flavor for this tender brisket. 
  
  If you’re a fan of fall-apart beef, you’ll be obsessed with these poor man’s burnt ends — smoky, saucy, and made with chuck roast!

Beef Brisket Slow Cooker Recipe Tips

• Pat brisket dry. Give the meat a good rinse in cold water, then pat all sides dry with paper towels or a clean dish rag. 
  
  This helps keep the meat from steaming and allows it to sear, so you get an amazing flavor and crisp coating on the outside before placing the beef brisket in the slow cooker.
  
• Let it rest! Don’t let all that hard work go to waste. 
  
  After slow cooking and broiling the beef, let it rest for 10-15 minutes before slicing to lock in all of those delicious juices.
  
• Get perfect slices. Once cooled, slice slow cooker beef brisket across the grain. 
  
  This breaks up the fibers that run through the meat, ensuring each slice is extra tender.
  
• Thicken the sauce. You can simmer the sauce right in the slow cooker or transfer it to a saucepan on the stove. 
  
  To thicken, whisk in a slurry of equal parts cornstarch and water.

Slow Roasted Brisket Make Ahead Instructions

Making and serving slow cooker beef brisket on the same day can be difficult — unless you plan ahead — because the meat requires a good 8-10 hours of cooking time.  

That is why I like to start this brisket recipe in the slow cooker the day before! 

After the meat is cooked, 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 beef becomes even more tender and makes prep the next day a snap. 

When ready to serve, simply skim off the hardened fat and cook on low for 1-2 hours until warmed through.

Take your brisket game to the smoker with our Brisket Burnt Ends! They’re the showstopper for our summer dinners!

Kitchen Tools You Will Need

• Slow Cooker – This is almost my most used kitchen gadget, especially during fall/winter! 
  
  It’s just so convenient — and let’s 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!

Slow Cooker Beef Brisket Recipe Slow Cooker FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Slow Cooker Beef Recipes

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Slow Cooker Beef Brisket Recipe + Video (Homemade BBQ Sauce)

Slow Cooker Beef Brisket is wonderfully juicy and melt-in-your-mouth-tender. Try this crockpot brisket recipe for a make-ahead holiday meal!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 8 hours hours 40 minutes minutes

Servings 8 – 10

Calories 617cal

Author Donna Elick

Ingredients

• 5 pounds beef brisket 4 – 5 pounds, 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

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 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper optional for more heat

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

Instructions

• Preheat oven to 425°F. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy cleanup. 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 a 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 halfway 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.

Video

Notes

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

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.

Nutrition

Serving: 1 | Calories: 617cal | Carbohydrates: 45g | Protein: 60g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 176mg | Sodium: 1387mg | Sugar: 38g | Fiber: 1g | Calcium: 82mg | Iron: 7mg

Originally published December 2019, updated and republished April 2025

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