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Slow Cooker Beef Brisket

Slow Cooker Beef Brisket is the ideal set-it-and-forget-it meal for busy families craving BBQ flavors. This dump-and-go recipe transforms a large cut of beef into fall-apart meat that works perfectly for sandwiches or tacos. You will love the tender texture and savory, smoky sauce that develops after hours of slow cooking.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 SERVINGS

Ingredients
  

FOR THE BRISKET

  • 3 –5 pounds beef brisket flat or point
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons brown sugar optional

FOR THE SLOW COOKER

  • 2 large yellow onions sliced
  • 4 cloves garlic minced
  • 1 cup beef broth low-sodium
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar

FOR FINISHING (OPTIONAL)

  • 1 –1 ½ cups BBQ sauce for brushing or mixing into reduced juices

Instructions
 

  • Add the sliced onions to the bottom of a 6-quart slow cooker. Sprinkle the garlic over the onions.
  • Whisk together the beef broth, Worcestershire sauce, and apple cider vinegar. Pour it into the slow cooker around the onions.
  • Pat the brisket dry with paper towels. Mix the rub ingredients together and season the brisket on all sides, pressing the rub into the meat.
  • Optional: Sear the brisket in a hot skillet with a little oil for 2–3 minutes per side, until browned.
  • Place the brisket on top of the onions in the slow cooker. Cover and cook on LOW for 8–10 hours (3–4 lb) or LOW for 10–12 hours (4–5 lb), until fork-tender.
  • Transfer brisket to a cutting board and rest 20–30 minutes, loosely tented with foil.
  • Slice against the grain, or shred with forks.
  • Finish (optional): Brush brisket with BBQ sauce and broil 3–5 minutes, or reduce the cooking liquid on the stove and stir in BBQ sauce to make a pan-style sauce.

Notes

If brisket feels tough, it usually needs more time. Cook another 45–60 minutes on low and check again.
For best slices, find the grain before cooking and slice against it after resting.
Store leftovers with a little cooking liquid or sauce to keep it juicy.
Tried this recipe?Let us know how it was!