Description
This Crock Pot Brisket recipe creates fall-apart tender beef infused with smoky, sweet, and tangy BBQ flavors, all cooked low and slow in a slow cooker for maximum flavor and ease.
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)
Instructions
- Pat the brisket dry with paper towels.
- Mix paprika, garlic powder, onion powder, salt, pepper, and brown sugar to make a dry rub.
- Rub the seasoning mix all over the brisket.
- Heat olive oil in a skillet over medium-high heat and sear the brisket on all sides until browned (optional).
- Place the brisket into the Crock Pot.
- In a bowl, mix BBQ sauce, Worcestershire sauce, apple cider vinegar, and liquid smoke (if using), then pour over the brisket.
- Cover and cook on low for 8–10 hours or on high for 4–6 hours until fork-tender.
- Remove the brisket and let it rest for 10–15 minutes before slicing against the grain.
- Serve with sauce spooned over the top or return it to the sauce before serving.
Notes
- Add cayenne or chipotle chili powder for a spicy version.
- Stir in honey for a sweeter BBQ flavor.
- Skip searing if short on time.
- Can also bake in a 300°F oven for 3–4 hours covered.
- Store leftovers in the fridge up to 4 days or freeze for up to 3 months.
- Reheat covered in the oven or in a saucepan with broth to keep moist.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 410
- Sugar: 14g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 105mg
