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Slow Cooker Braised Beef Brisket with Barbecue Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 3 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 9 hours 15 minutes
  • Total Time: 9 hours 35 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Best Brisket Recipe is a flavorful, tender slow-cooked beef brisket enhanced with a homemade spice rub and rich barbecue sauce. The brisket is first seared in the oven for a caramelized crust, then slow-cooked low and slow until meltingly tender, and finished under the broiler with a barbecue glaze for a perfect balance of smoky, sweet, and savory flavors. Ideal for hearty family meals or delicious sandwiches.

Ingredients

Brisket and Spice Rub

  • 4-5 pounds beef brisket (trimmed of excess fat)
  • 2 tablespoons paprika
  • 2 tablespoons packed brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional for more heat)

Cooking Liquid for Slow Cooker

  • 1 cup water
  • 1 tablespoon beef bouillon
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon reduced sodium soy sauce
  • 1/2 cup homemade barbecue sauce (see recipe below)

Homemade Barbecue Sauce

  • 1 1/2 cups ketchup
  • 1/3 cup molasses
  • 1/3 cup packed brown sugar
  • 1/4 cup seedless blackberry preserves
  • 1/4 cup apple cider vinegar
  • 1 tablespoon reserved Spice Rub (from the above rub)
  • 1 tablespoon mesquite liquid smoke (optional but recommended)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 425°F (220°C). Line a large baking sheet with sides or a jelly roll pan with parchment paper or foil for easy cleanup and set aside.
  2. Prepare slow cooker: Spray a 6-quart or larger slow cooker with non-stick cooking spray to prevent sticking during cooking.
  3. Prepare brisket: Trim the brisket of any excess fat, rinse it lightly, and pat dry with paper towels. If the brisket is too long to fit in your slow cooker, slice it in half.
  4. Make and apply spice rub; sear brisket: In a medium bowl, whisk together all the spice rub ingredients. Remove 1 tablespoon of the spice rub and set it aside for the barbecue sauce. Rub the remaining spice rub evenly all over the brisket. Place the rubbed brisket on the prepared baking sheet. Optionally, let it sit at room temperature for 30 minutes or refrigerate for up to 24 hours for deeper flavor. Bake uncovered for 30 minutes at 425°F to sear the meat, developing a flavorful crust.
  5. Prepare barbecue sauce and cooking liquid: In a medium bowl, whisk together the reserved 1 tablespoon of spice rub with all the barbecue sauce ingredients. Remove 1/2 cup of this barbecue sauce and add it to the slow cooker along with the water, Worcestershire sauce, soy sauce, and beef bouillon. Whisk to combine—the bouillon will dissolve during cooking.
  6. Transfer brisket to slow cooker: Using tongs to avoid burns, carefully transfer the seared brisket to the slow cooker. It will likely need to be slightly squished in. Note that not all parts may be submerged in the cooking liquid.
  7. Slow cook brisket: Cover and cook on LOW for 8 to 10 hours until the brisket is very tender. Flip the brisket over halfway through the cooking time to ensure even tenderness. If the brisket is tough at 8 hours, continue cooking until it becomes tender.
  8. Broil with barbecue sauce: Remove the tender brisket to a foil-lined baking sheet. Brush it with barbecue sauce and broil it for 5 to 10 minutes until the sauce is slightly caramelized and bubbly. Meanwhile, warm the remaining barbecue sauce by microwaving or simmering on the stovetop.
  9. Slice and serve: Brush the brisket again with barbecue sauce, then slice across the grain or chop as preferred. Serve with the remaining barbecue sauce on the side. The brisket is excellent on its own or as a filling for sandwiches.
  10. Make ahead tips: You can cook the brisket until tender, then refrigerate it in the slow cooker insert with the cooking juices. The next day, skim off any hardened fat, then reheat on LOW for 1 to 2 hours before broiling and serving.

Notes

  • For best flavor, allow the rubbed brisket to rest refrigerated for up to 24 hours before searing and cooking.
  • Adjust cayenne pepper quantity based on desired heat level; omit it for mild brisket.
  • If your slow cooker is smaller, cutting the brisket to fit is recommended to ensure even cooking.
  • The mesquite liquid smoke adds a smoky depth but can be omitted if unavailable.
  • Keep the cooking liquid for moist brisket leftovers or to drizzle over slices.
  • Flipping the brisket halfway through slow cooking ensures even tenderness.

Find it online: https://suerecipe.com/slow-cooker-braised-beef-brisket-with-barbecue-sauce-recipe/