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No smoker needed, a slow cooker is the secret to a tender beef brisket. In this recipe, I add a zesty rub and cook it low and slow with onions, garlic, and a tangy sauce.
Holly’s Recipe Highlights For Brisket
While I love tender brisket from a smoker, this slow cooker version is so easy, it practically cooks itself.
- Flavor: Melt-in-your-mouth brisket is tangy and full of robust flavor.
- Skill Level: Prepping, cooking, and clean-up are so easy using a slow cooker.
- Technique: This brisket is cooked low and slow, making it very tender. I do not recommend cooking it on high.
- Checking the brisket: The Brisket will become more tender as it cooks. Check the brisket for tenderness with a fork; if it’s not tender, let it cook for a little longer. Open the slow cooker quickly as not to let out too much heat.
Ingredient Tips
- Brisket: Look for a whole brisket with lots of white marbling (it keeps the brisket moist during cooking and adds a ton of flavor). You can also use a pot roast or a chuck roast if the right brisket isn’t available.
- Onions: Onion elevates the roast from the bottom of the slow cooker and adds flavor.
- Spice Rub: I use a homemade rub for great flavor without being too salty.
- Sauce: Make crockpot brisket your signature recipe using homemade BBQ and chili sauce. Chili sauce is NOT spicy (I use this brand here), it is the same sauce I use in my famous meatloaf recipe.
How to Cook Brisket in a Slow Cooker
- Massage the rub into the brisket and sear.
- Add onions and garlic to the slow cooker, and place the seared brisket on top.
- Cover and cook until tender (full recipe below).
- Remove brisket and set aside. Skim fat from the sauce.
- Slice the brisket and serve with sauce.
Serving Suggestions
Serve it straight from the crockpot buffet-style, accompanied by some rolls, for all that savory sauce. It pairs well with coleslaw, mashed potatoes, corn on the cob, baked beans, and cornbread.
Brisket makes great sandwiches, tacos, and nachos, too!
Leftovers
Keep leftover brisket in an airtight container in the refrigerator for up to a week. Freeze portions in zippered bags for up to four months and thaw in the refrigerator before reheating.
Did you make this slow cooker brisket recipe? Leave a comment and a rating below.
Slow Cooker Brisket
Equipment
Ingredients
- 1 medium yellow onion sliced
- 4 cloves garlic coarsely chopped
- 1 tablespoon olive oil or as needed
- 4 pounds brisket
Spice Rub
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 teaspoon salt or to taste
- ¾ teaspoon onion powder
- ½ teaspoon black pepper
Sauce
- ¾ cup barbecue sauce
- ¾ cup chili sauce *see note or additional BBQ sauce
Instructions
- Combine chili powder, brown sugar, salt, onion powder, and black pepper in a small bowl. In a separate bowl, combine the barbecue sauce and chili sauce.
- Add the onion and garlic to the bottom of a 6-quart slow cooker.
- Dab the brisket dry with a paper towel and massage the spice rub over the surface of the brisket.
- Add olive oil to a large skillet, over medium-high heat. Sear all edges of the brisket for about 1 minute per side.
- Place the brisket on top of the onions and pour the sauce overtop.
- Cook on low for 7 to 9 hours or until tender and internal temperature reads 205°F.
- Optional broil: After the brisket is finished cooking, preheat the broiler to high (500°F). Line a rimmed baking sheet with foil and transfer the brisket to the baking sheet. Broil 6 inches from the heat for 4 to 6 minutes or until lightly charred.
- Meanwhile, skim fat from the sauce/drippings. If you'd like to thicken the sauce, simmer it in a saucepan for about 5 minutes.
- Let the brisket rest 10 minutes and then cut into thick slices across the grain. Serve with the reserved sauce or additional barbecue sauce.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Slow Cooker
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Best brisket I have ever made! Flavorful, juicy, and tender! Thanks for the recipe and tips
Kim, That’s amazing to hear—thank you! So glad the brisket turned out juicy and full of flavor.
looks delicious gonna need to try
can this be made in an instant pot?
I have never tried this recipe in the instant pot so I am not sure. I would love to hear how it turns out for you, Heather!
There isn’t any mention about removing the top fatty layer that is typically on the brisket I have seen in the past. Did I miss something or do you purchase a different type of brisket?
Hi Mary, we don’t remove the fat cap from the brisket for this recipe. We do skim the fat from the drippings before making the sauce. I hope that helps!