Description
A simple and delicious Slow Cooker BBQ Beef Brisket recipe that is fork-tender and bursting with flavor. Perfect for weeknights or gatherings!
Ingredients
Scale
- 3–4 pound beef brisket (flat cut or point cut)
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup your favorite BBQ sauce (plus more for serving)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Optional: A pinch of cayenne pepper for a touch of heat
Instructions
- 1. Pat the beef brisket dry with paper towels. In a small bowl, mix together the smoked paprika, onion powder, garlic powder, black pepper, salt, and cayenne pepper (if using). Generously rub this spice mixture all over the brisket, ensuring all sides are coated.
- 2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the brisket for about 2-3 minutes per side, until browned.
- 3. Remove the brisket from the skillet and set aside. Add the sliced onion to the skillet and sauté for about 3-5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant. Pour in about 1/4 cup of the beef broth and scrape up any browned bits from the bottom of the pan.
- 4. Place the sliced onions and garlic mixture into the bottom of your slow cooker. Place the seared brisket on top of the onions.
- 5. In a medium bowl, whisk together the remaining beef broth, your favorite BBQ sauce, Worcestershire sauce, and brown sugar. Pour this mixture evenly over the brisket.
- 6. Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours, until fork-tender.
- 7. Carefully remove the brisket from the slow cooker and place it on a cutting board. Using two forks, shred the brisket or slice it against the grain.
- 8. Serve the shredded or sliced brisket with the cooking liquid spooned over the top. Offer extra BBQ sauce on the side.
Notes
Store leftover brisket in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a slow cooker on low, in the oven at 300°F (150°C) with a splash of liquid, or in a skillet. Avoid over O microwaving.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g