Slow Cooked Beef Brisket BBQ (Printable)

Tender beef brisket cooked slowly and served with a smoky, flavorful BBQ sauce for satisfying meals.

# What You'll Need:

→ Beef

01 - 3.3 pounds beef brisket, trimmed

→ Spice Rub

02 - 1 tablespoon smoked paprika
03 - 2 teaspoons garlic powder
04 - 2 teaspoons onion powder
05 - 1 teaspoon ground cumin
06 - 1 teaspoon dried thyme
07 - 1 teaspoon chili powder
08 - 1 1/2 teaspoons salt
09 - 1 teaspoon black pepper

→ BBQ Sauce

10 - 1 cup ketchup
11 - 1/4 cup apple cider vinegar
12 - 1/4 cup brown sugar
13 - 2 tablespoons Worcestershire sauce (gluten-free if needed)
14 - 1 tablespoon Dijon mustard
15 - 1 tablespoon smoked paprika
16 - 1 teaspoon garlic powder
17 - 1/2 teaspoon cayenne pepper (optional)
18 - 1/2 teaspoon salt

→ Cooking

19 - 1 large onion, sliced
20 - 3 cloves garlic, minced
21 - 1 cup beef stock

# How To Make It:

01 - Pat the brisket dry with paper towels. In a small bowl, combine all spice rub ingredients. Apply the rub evenly over the surface of the brisket.
02 - Place the sliced onion and minced garlic in the base of the slow cooker. Lay the seasoned brisket on top of the aromatics.
03 - Whisk all BBQ sauce ingredients in a medium bowl until smooth. Pour half of the sauce over the brisket, reserving the remainder for serving.
04 - Carefully pour the beef stock around but not over the brisket in the slow cooker.
05 - Cover and cook on low heat for 8 hours until the brisket is tender and shreds easily with a fork.
06 - Remove the brisket carefully from the cooker and let rest for 10 minutes. Slice or shred according to preference.
07 - Skim excess fat from the cooking liquid. Optionally, simmer the juices in a saucepan to reduce and thicken for serving.
08 - Serve the brisket accompanied by reserved BBQ sauce and reduced cooking juices if desired.

# Expert Tips:

01 -
  • The brisket becomes so tender it practically melts, and everyone assumes you've been cooking all day when really you just prepped it in your pajamas.
  • The spice rub creates a crust that tastes smoky and complex, while the slow cooking keeps everything impossibly moist.
  • You can make this for a crowd or stretch the leftovers into tacos, sandwiches, or salads throughout the week.
02 -
  • Never skip the resting step—it's the difference between a brisket that falls apart and one that slices beautifully.
  • If your sauce tastes too sweet, add another splash of apple cider vinegar; if it tastes flat, a pinch more Worcestershire sauce brings it alive.
  • Excess fat in the finished dish isn't something to feel bad about—just skim it off and your guests will taste pure, rich flavor.
03 -
  • Trim the brisket the night before and refrigerate uncovered so the surface dries out slightly, helping the spice rub adhere better and develop more crust.
  • If your slow cooker runs hot, start checking for doneness around the 7-hour mark; some cookers finish everything 30 minutes to an hour earlier than expected.

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