Name: Crock Pot Brisket Recipe with BBQ Sauce
Prep time: 15 min
Cook time: PT-489171H51M6S
Total time: 8 h 15 min
Cuisine: American
Ingredients: 3–4 lb beef brisket; 1 tbsp olive oil (for searing); 1 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 2 tsp salt; 1 tsp black pepper; 2 tbsp brown sugar; 1 1/2 cups BBQ sauce (store-bought or homemade); 1 tbsp Worcestershire sauce; 2 tbsp apple cider vinegar; 1/2 tsp liquid smoke (optional)

This Crock Pot Brisket recipe delivers fall-apart tender beef infused with smoky, sweet, and tangy BBQ flavors, all made effortlessly in a slow cooker. The brisket soaks up the sauce as it cooks low and slow, creating a deeply flavorful dish that tastes like it came from a Southern smokehouse — no grill or smoker required.

Why You’ll Love This Recipe

I love how incredibly easy this brisket is to prepare. I just rub the brisket with a simple seasoning blend, sear it for extra flavor (optional but worth it), then let the Crock Pot work its magic. It’s perfect for holidays, weeknight dinners, or feeding a crowd. The BBQ sauce turns irresistibly rich as it cooks, and every bite of brisket is juicy, tender, and packed with flavor. Plus, the leftovers are just as delicious.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef brisket
Olive oil (for searing)
Smoked paprika
Garlic powder
Onion powder
Salt
Black pepper
Brown sugar
BBQ sauce (use your favorite brand or homemade)
Worcestershire sauce
Apple cider vinegar
Liquid smoke (optional for extra smoky flavor)

directions

I start by patting the brisket dry with paper towels. Then I mix together the paprika, garlic powder, onion powder, salt, pepper, and brown sugar to make a dry rub.
I rub the seasoning mix all over the brisket, pressing it in to make sure it sticks well.
In a large skillet, I heat olive oil over medium-high heat and sear the brisket on all sides until browned (this step is optional but adds great flavor).
I place the brisket into the Crock Pot.
In a bowl, I mix together BBQ sauce, Worcestershire sauce, apple cider vinegar, and liquid smoke (if using), then pour the mixture over the brisket.
I cover and cook on low for 8–10 hours, or on high for 4–6 hours, until the brisket is fork-tender.
Once done, I remove the brisket and let it rest for about 10–15 minutes before slicing against the grain.
I serve the brisket with the sauce spooned over the top, or I return it to the sauce to soak up even more flavor.

Servings and timing

This recipe makes about 8 servings. It takes approximately 15 minutes to prep and 8–10 hours to cook on low (or 4–6 hours on high). Resting time is an additional 10–15 minutes before slicing.

Variations

Spicy Kick: I sometimes add a teaspoon of cayenne pepper or chipotle chili powder to the dry rub for a spicy version.
Honey BBQ Flavor: When I want a sweeter profile, I stir in 2 tablespoons of honey into the BBQ sauce mixture.
No-Sear Shortcut: If I’m short on time, I skip the searing step, and it still turns out tender and flavorful.
Oven Method: I’ve also baked the brisket covered in a roasting pan at 300°F for 3–4 hours when I didn’t want to use the slow cooker.

storage/reheating

I store leftover brisket in an airtight container in the fridge for up to 4 days. For longer storage, I freeze slices in a freezer-safe container for up to 3 months.
To reheat, I place the brisket in a baking dish, cover with foil, and warm it in a 300°F oven until heated through. Sometimes I reheat it in a saucepan with a splash of water or broth to keep it moist.

FAQs

How do I know when the brisket is done in the Crock Pot?

I check if the brisket is fork-tender — it should easily pull apart. If it still feels tough, I let it cook longer.

Can I use frozen brisket in this recipe?

I always thaw the brisket fully before cooking. Cooking from frozen won’t let the spices and sauce absorb properly, and the texture may be off.

Do I need to trim the fat from the brisket?

I trim excess fat but leave a thin layer for flavor. Too much fat can make the sauce greasy, but a little helps keep the meat moist.

Can I use a different cut of beef?

Yes, I’ve used chuck roast or tri-tip in a pinch. While brisket has a unique texture, these cuts still turn out tender in the slow cooker.

What BBQ sauce works best for this?

I prefer a smoky, slightly sweet BBQ sauce, but any style works. I adjust the vinegar or sugar depending on how tangy or sweet the sauce is.

Conclusion

This Crock Pot Brisket with BBQ Sauce is my go-to when I want something hearty, flavorful, and practically effortless. The long slow cooking makes the brisket melt-in-your-mouth tender, while the BBQ sauce soaks into every bite. Whether I serve it sliced on a plate, piled into sandwiches, or shredded for tacos, it’s always a hit.