I love a good beef brisket recipe, and this Crock Pot Brisket is one of my favorites. I love how easy it is to prepare and how much flavor it has. I cover it in a homemade spice rub and then slow cook it in a sweet and smoky sauce mixture. If you want a tender Crock Pot beef recipe, this one is a must-try.
I make this recipe often because it's quick and easy. I set it up in the morning, let it cook all day, and it's ready by dinnertime. Plus, it pairs well with any side, from mashed potatoes to rice! It's a bonus that it makes your kitchen and most of your house smell so good. The only downside is waiting to eat!
You should try these beef ribs and this Guinness beef stew if you love easy and delicious beef recipes.
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Why You'll Love This Recipe
- Prep is quick and easy: It takes around 15 minutes to prepare the brisket and get it into the slow cooker. It's fairly quick, as that's the only hands-on work required.
- It's versatile: You can serve this slow cooker brisket with any side dish that you like. It pairs well with potatoes, rice, vegetables, salads, and more. Create a new meal each time you serve it!
- It can be customized: I use some basic spices and BBQ sauce to get a savory flavor into the meat. You may use whatever spice blend and flavors that you enjoy, to make this recipe your own.
Ingredients
Below are all the essential ingredients to prepare this slow cooker brisket recipe. Many of the items are staples that you might already have on hand.
- Spices: I use the basics like salt, pepper, garlic powder, etc., along with cumin and smoked paprika for depth and cayenne for a hint of spice. Feel free to omit any of the seasonings and add your own, like chili powder or Italian seasoning, as examples.
- Brisket: This recipe calls for a 3-4 lb brisket. If you go smaller, you'll need to adjust the other ingredients and cooking time, depending on the difference in size. I leave the fat cap on but trim any additional fat.
- Broth: Just basic beef broth is fine here. Low sodium works as well if you prefer. It helps keep the brisket moist as it cooks.
- BBQ sauce: I love a good original, smoky BBQ sauce. Try this recipe with a spicy or sweet version instead.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add some heat: Get creative and incorporate some spice with this homemade hot BBQ sauce.
- Asian inspired: Swap the BBQ sauce for some soy and hoisin sauce. Use some minced ginger as well for an Asian zing.
- Tex Mex: Use a taco seasoning packet and some chipotles in adobo for a Tex Mex version.
How to Make Brisket in the Crock Pot
Here are the steps needed to prepare this brisket Crock Pot recipe. Ensure that your ingredients are measured, and your onions are sliced before you get started.
Step 1: Season the brisket. Combine all of your spices and then generously rub the mix on all sides of the brisket.
Step 2: Sear it. Heat a large skillet over medium-high heat with some oil. Sear each side for just a couple of minutes to get color, and then take it out of the pan.
Step 3: Add other ingredients. Pour in the broth and other ingredients to the bottom of the Crock Pot and whisk them. Then, scatter the sliced onions on top.
Step 4: Place the meat on top. Finally, place the brisket in the crock pot with the fat side up.
Step 5: Cook it. Pop the lid on and slow cook the brisket for 6-8 hours on low heat, or until it's falling apart and tender.
Step 6: Shred and serve. Then, shred your meat and serve it with a delicious side dish of simple hasselback potatoes.
Recipe Tips
- Don't overfill the slow cooker: Ensure that your slow cooker is big enough. If you find that you're squishing the ingredients to fit, you risk uneven cooking.
- Cook it low and slow: I like to keep the brisket on low heat. I find that high heat rushes the process a bit, and the meat isn't as soft and tender.
- Slice it against the grain: Always slice beef against the grain. This ensures that each slice is tender, as it makes the muscle fibers shorter and easier to chew. I shred it for this recipe, but this is an important trick if you decide to slice it instead.
Another tender and flavorful brisket recipe to try is Grandma's brisket.
Storage Directions
- Storing: Store leftover brisket in an airtight container in the refrigerator for up to 4 days. You may freeze it for up to 3 months.
- Reheating: Heat it in the microwave for 1-2 minutes, or in a saucepan/skillet over medium heat for 6-8 minutes.
- Make Ahead: Season up your brisket and leave it in the refrigerator for a few hours or overnight before you sear it. This helps to infuse more flavor as well.
Serving Suggestions
- I love classic buttery mashed potatoes with this slow cooker beef brisket. If you want something a little different, I recommend this loaded mashed potato casserole to add some cheese and bacon to the mix.
- You can make any vegetable side dish you want, but I love asparagus wrapped in bacon and honey maple carrots with this slow-cooked brisket.
- Crusty bread to soak up the juices is a must! You can even try this French onion bread. It's soft, but I love the flavors with the brisket.
Recipe FAQs
You can, but I'm against it! This step locks in the juices, adds texture, and depth of flavor to the Crock Pot brisket. Make it both ways and you'll notice the difference in flavor!
As the fat cooks down, it melts over the beef and almost bastes it in that fat. This adds even more flavor and moisture to the brisket.
Sure! Sear it first on the sauté setting, add the rest of the ingredients, then cook it on high pressure for about 90 minutes. I like to naturally release the pressure for about 15 minutes and then quickly release the rest.
More Delicious Crock Pot Recipes
Do you like Crock Pot recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Crock Pot Brisket
Ingredients
Brisket Rub
- 1 ½ tablespoons smoked paprika
- 1 tablespoon sea salt
- 1 ½ teaspoon ground pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne
- 3-4- pound brisket
- 3 tablespoons vegetable oil
Slow Cooker
- 1 cup beef broth low sodium
- 1 cup BBQ sauce
- ¼ cup honey
- 2 tablespoons Worcestershire sauce
- 1 ½ tablespoons minced garlic
- 2 small yellow onion sliced thin
Instructions
- Mix your rub by adding all the ingredients into a small bowl, then rub all over the brisket, covering all sides.
- In a skillet over medium-high heat, add oil, then sear the brisket for a few minutes on each side.
- Meanwhile, lightly spray non-stick spray on the base of a slow cooker. Pour beef broth, BBQ sauce, honey, Worcestershire and garlic, and whisk it together.
- Scatter in the sliced onion on the bottom of the slow cooker and carefully transfer the seared brisket on top.
- Set the slow cooker on LOW for 6-8 hours. Carefully flipping it around the 4-hour mark if you can; you can baste it with some of the juices as well but not necessary.
- Once cooked, leave the slow cooker on warm or leave the lid on and rest for 15 minutes, pull with 2 forks.
Notes
- Store leftover Crock Pot brisket in an airtight container in the fridge for up to 4 days.
- Slice the meat against the grain if you choose not to shred it. This will shorten the muscle fibers and make each bite more tender.
- Place the brisket in the Crock Pot, fat side up, so it bastes the meat and makes it soft and tender as it cooks.
- Try making this beef brisket in the Instant Pot!
ian says
you werent kidding this is the best brisket i have ever made for myself. family loved it and will definitely make again. thanks for all of your directions. great site love your recipes.
Karin and Ken says
Glad to hear you enjoyed it. This recipe is a personal favorite too. Hopefully you enjoy the other recipes on our site just as much as this one! All the best. Karin
ally says
I loved this brisket. We all loved this brisket. Yes it took 2 days but boy was it worth it. Loved by all. I will make this a few times a week too for the rest of my life too. Thank you Karin. Another great recipe.
Karin and Ken says
As always you are most welcome. I am so happy to hear you loved the recipe as much as we do. You truly made my day! All the best. Karin