Slow Cooker Beef Brisket

Slow Cooker Beef Brisket gives you all the wonder of a backyard barbecue without a fancy smoker or grill! It’s simple to make with the crockpot doing the work for you and full of all the best bbq flavors!

Hold on to your britches! You’re gonna LOVE this tender, succulent, flavorful Slow Cooker Beef Brisket! This slow-cooked masterpiece is perfect for those days when you want a hearty meal without spending hours in the kitchen or in the backyard grilling. Just set it and forget it, and by the end of the day, you’ll have a mouthwatering brisket that’s perfect for any occasion. It has the most amazing flavor!

I hope you enjoy making and devouring this brisket in the crockpot as much as I do. It’s incredibly simple, delicious, and sure to become a family favorite in your home. You’ve gotta give my Crockpot Shredded Barbecue Beef and Slow Cooker Barbecue Chicken Legs a try too!

Which Part of the Brisket Do I Cook?

A beef brisket is a tough cut of meat, but the long cooking time in the crockpot breaks down the connective tissues but when prepared properly and yields an incredibly tender and flavorful result! It is divided into two main sections:

1. The Flat (First Cut or Lean Cut): This is the larger, thinner, and leaner part of the brisket. It has a more uniform shape, making it easier to slice. It contains less fat compared to the point, making it a bit drier if not cooked properly. It’s typically used for making brisket slices. It’s ideal for slicing and serving.
2. The Point (Second Cut or Deckle): This is the smaller, thicker, and more marbled part of the brisket. It has a more irregular shape and more fat content. The extra layer of fat makes it more flavorful and juicier. It’s usually more tender than the flat. It’s often used for making burnt ends, chopped brisket, and other dishes where you want the richness of the fat.

Now that you know the 2 areas, this should help determine the cut of beef you prefer for the end result you want. Our family prefers the point as the added fat content yields a more tender result. We also prefer chopping the brisket. If you prefer slices, choose the flat, but ensure it’s not overcooked.

Check out my Perfect Brisket recipe for the ultimate smoked brisket version!

Why You’ll Like This Recipe

• Effortless Cooking: Beef brisket in a slow cooker requires just a few minutes of prep, and the crockpot does the rest of the work.
• Tender and Juicy: A longer cook time ensures a juicy, tender, flavorful brisket.
• Flavorful: A combination of barbecue seasoning, liquid smoke, and Worcestershire sauce infuses the brisket with rich, smoky flavors.
• Versatile: This crockpot beef brisket recipe is perfect for sandwiches, tacos, or served with your favorite sides.
• Crowd-Pleaser: This delicious brisket is ideal for family dinners, gatherings, and potlucks.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Beef Brisket: The star of the dish, providing a rich and hearty base.
• Barbecue Seasoning: Dry rub adds a robust, smoky flavor to the brisket.
• Beef Broth or Beef Stock: Keeps the brisket moist and adds depth to the flavor.
• Worcestershire Sauce: Enhances the umami and adds a tangy, savory note.
• Soy Sauce: Contributes a salty, savory flavor that complements the beef.
• Mesquite Liquid Smoke: Adds a smoky flavor, mimicking the effect of traditional smoking.
• Barbecue Sauce: Provides a sweet, tangy finish that ties all the flavors together.

Tools You’ll Need

• 15″x10″ Sheet Pan
• Crockpot
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Chef’s Knife 
• Cutting Board
• Basting Brush 

How to Make Slow Cooker Beef Brisket

1. Preheat oven to 425°F. Line a baking sheet with aluminum foil. Trim brisket of excess fat. Evenly sprinkle barbecue seasoning, salt, and black pepper over the entire surface, pressing firmly. Place on the prepared baking sheet, and bake in the preheated oven, uncovered 30 minutes.

2. To a Crockpot, whisk together broth, 1/2 cup of the barbecue sauce, Worcestershire sauce, soy sauce, and liquid smoke. 

3. Transfer the brisket to the Crockpot, cover, and cook on low for 7-8 hours.

4. Pierce with a fork, and if the brisket doesn’t have a tender pull, cook an additional 1-2 hours. 
5. Preheat the oven to broil. Line a baking sheet with aluminum foil, and transfer the cooked brisket to the pan. Brush with 1/4 cup of the barbecue sauce on top, and broil 3-5 minutes or to when the edges start to darken and become crispy. Gently flip the brisket, brush with remaining 1/4 cup barbecue sauce, and broil 3-5 additional minutes. Watch it carefully as some barbecue sauces can burn quickly.

6. Transfer brisket to a cutting board, rest 5 minutes, then slice against the grain or chop. Serve with additional barbecue sauce and your favorite sides.

Expert Tips and Substitutions

• How to Serve: Depending on the cut you choose, you’ll either chop or slice your bbq beef brisket. You can serve it as a sandwich on toasted brioche buns, on top of a salad, as tacos, in quesadillas, on macaroni and cheese, in chili or soups, on pizza, stuffed in peppers or on top of potatoes, or as breakfast on fried or scrambled eggs.
• Broth: Substitute beef broth with chicken broth or vegetable broth if preferred.
• Liquid Smoke: If mesquite liquid smoke isn’t available, you can use hickory or another flavor of liquid smoke. You can also omit it if you prefer.
• Barbecue Sauce: Use your favorite store-bought barbecue sauce or make your own homemade bbq sauce.

What to Serve with Crockpot Beef Brisket

This crockpot beef brisket recipe can go with SO MANY delicious side dishes! Some of our favorites are Baked Macaroni and Cheese, Apple Pie Baked Beans, Old Fashioned Easy Squash Casserole, Crispy Green Beans, Potato Salad, and Crispy Parmesan Potatoes!

Make this brisket as a sandwich and take it to the next level on these soft and fluffy Homemade Hamburger Buns!

A few of our favorite salads to pair with it are Best Macaroni Salad, Seven Layer Salad, a Loaded House Salad, and Mediterranean Tomato and Cucumber Salad!

Storage and Freezing

Store leftover brisket in an airtight container in the refrigerator for up to 5 days. Freeze the brisket in a freezer bag or container for up to 3 months.

Thaw in the refrigerator before reheating. Reheat in the oven at 300°F (150°C) until warmed through, or use a microwave for quicker reheating.

Frequently Asked Questions

More Delicious Crockpot Recipes

• Mississippi French Dip Sandwiches
• Crockpot Pork Roast and Gravy
• Slow Cooker Pepper Steak
• Slow Cooker Cube Steak