Slow Cooked Beef Brisket (Printable)

Flavorful slow-cooked beef brisket finished with a rich smoky barbecue sauce for hearty meals.

# What You'll Need:

→ Beef

01 - 4 lb beef brisket, trimmed

→ Dry Rub

02 - 2 tbsp smoked paprika
03 - 1 tbsp brown sugar
04 - 2 tsp kosher salt
05 - 1 tsp freshly ground black pepper
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1/2 tsp cayenne pepper

→ Smoky BBQ Sauce

09 - 1 1/2 cups tomato ketchup
10 - 1/2 cup apple cider vinegar
11 - 1/3 cup brown sugar
12 - 2 tbsp Worcestershire sauce
13 - 1 tbsp Dijon mustard
14 - 1 tbsp smoked paprika
15 - 1 tsp liquid smoke
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - Salt and pepper to taste

# How To Make It:

01 - Mix smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl until well combined.
02 - Pat the brisket thoroughly dry with paper towels. Coat the entire surface with the dry rub mixture, pressing firmly to ensure it adheres to the meat.
03 - Place the seasoned brisket in the slow cooker with the fat side facing up.
04 - Whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, liquid smoke, garlic powder, and onion powder until smooth.
05 - Pour half the BBQ sauce over the brisket, reserving the remaining portion for serving. Cover and cook on low setting for 8 hours.
06 - Carefully transfer the cooked brisket to a cutting board and allow it to rest for 10 minutes before slicing.
07 - Slice the brisket against the grain into thin strips. Skim excess fat from the cooking juices and serve with the reserved BBQ sauce.

# Expert Tips:

01 -
  • The meat becomes so tender that it literally falls apart when you look at it wrong, making every bite feel like a reward
  • That smoky homemade BBQ sauce develops a depth of flavor that store bought versions only dream about achieving
  • Your slow cooker does all the heavy lifting while you go about your day, which feels like cheating
02 -
  • Slicing against the grain is non negotiable unless you want tough, chewy meat instead of that buttery texture
  • The internal temperature should reach about 205 degrees for that perfect fork tender consistency
03 -
  • Let your brisket come to room temperature for about thirty minutes before putting it in the slow cooker for more even cooking
  • Do not skip the resting period since those ten minutes are what separate good brisket from great brisket

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