Slow Cooked Beef Brisket (Printable)

Tender beef brisket slow-cooked and finished with rich smoky barbecue sauce, ideal for family meals.

# What You Need:

→ Beef

01 - 4 lbs 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 Steps:

01 - Combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl. Mix thoroughly to distribute spices evenly.
02 - Pat the beef brisket completely dry with paper towels. Press the spice rub mixture firmly onto all surfaces of the meat, ensuring even coverage. Allow seasoning to adhere for 5 minutes.
03 - Position the seasoned brisket in the slow cooker with the fat cap facing upward. This allows fat to render down and baste the meat during cooking.
04 - Whisk together tomato ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, liquid smoke, garlic powder, and onion powder in a separate bowl until completely smooth and incorporated.
05 - Pour half of the BBQ sauce mixture over the brisket in the slow cooker. Cover with lid and cook on low setting for 8 hours until fork-tender. Reserve remaining sauce for serving.
06 - Remove cooked brisket to a cutting board. Let rest uncovered for 10 minutes to allow juices to redistribute. Slice against the grain into thin strips for maximum tenderness.
07 - Remove and discard any excess fat from the liquid remaining in the slow cooker. This rendered liquid can be used as an additional serving sauce.
08 - Arrange sliced brisket on a serving platter. Serve alongside reserved BBQ sauce for guests to add as desired.

# Expert Tips:

01 -
  • The low and slow method turns a tough cut into something that literally falls apart under your fork
  • You get to customize the smokiness level with just a few drops of liquid smoke
  • Makes enough for a crowd with leftovers that transform into the best sandwiches youve ever had
02 -
  • Slicing against the grain is the difference between tough and melt in your mouth
  • Letting it rest before cutting keeps all those juices inside where they belong
  • The cooking liquid makes incredible gravy or can be reduced down for extra sauce
03 -
  • Trim the fat cap to about a quarter inch—too much and you will be skimming forever, too little and the meat dries out
  • If your brisket is larger than 4 pounds you may need to extend the cooking time by 1 to 2 hours

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