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Tender and juicy, this Crock Pot brisket is full of zesty barbecue flavor! Serve the thinly sliced beef and sweet onions on rolls with pickles and extra bbq sauce for an easy, family-friendly dinner.
Table of Contents
Smoked brisket is a classic bbq favorite — but we don’t always have time to babysit meat on the grill or in the smoker. Instead, this Crock Pot brisket is one of those great hands-off dinners that allows you to “set it and forget it!”
Prep the beef in advance, and let it simmer all day while you go about your business. You’ll come home to the best slow cooker brisket recipe, which is delicious served alongside coleslaw, mashed potatoes, baked beans, cornbread, or biscuits!
What’s so special about brisket?
Brisket is a relatively inexpensive cut of beef that comes from the lower breast or pectoral muscles of a cow. This well-exercised area has a lot of tough connective tissue, so it does best when cooked low and slow. Brisket is one of the most popular meats for barbecuing, because the slow cooking or smoking process melts the connective tissue, turning this otherwise tough cut of meat into a tender, melt-in-your-mouth meal.
The “flat cut” brisket, which we use in this recipe, is the most common cut of brisket. It’s a thin, rectangular piece of meat containing the brisket muscle. This typically weighs about 3 – 4 lbs.
The Best Cooking Method for Brisket
When cooking brisket, the ultimate goal is a tender piece of beef. Brisket is naturally tough, due to the collagen fibers that make up a lot of connective tissue in this portion of the animal. Cooking the brisket at a low temperature over a long period gives the fibers time to break down, and eventually results in a very tender piece of meat.
There are a variety of ways to cook brisket — including smoking, braising, and boiling. In my opinion, the slow cooker is the best option for a busy home cook, since it allows you to achieve a tender, juicy piece of meat without the hands-on attention that other methods necessitate.
Can you overcook brisket in a slow cooker?
Yes, it’s possible to overcook brisket in a Crock Pot, which results in dry, chewy meat. Since every slow cooker runs at a slightly different temperature, a meat thermometer is the best way to know when your brisket is done. Brisket will be tender and juicy when it reaches 195°F. Keep in mind that the temperature of the meat will continue to rise as it rests, so it’s best to remove the brisket from the slow cooker when it reaches about 185-190°F.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a delicious Crock Pot brisket recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Flat-cut beef brisket: about 1 ½ – 2 inches thick. You’ll want to trim off most (but not all) of the fat cap.
- Kosher salt, ground black pepper, brown sugar, chili powder, smoked paprika, garlic powder, and cayenne pepper: pantry staples that come together to make a flavor bbq dry rub for seasoning the meat.
- Canola oil: for browning the beef in a skillet.
- Beer: the braising liquid that adds moisture and flavor to the brisket. Try a stout (like Guinness) for a bold flavor, or go with a pilsner for a more mild flavor. Basically, any variety that you enjoy will work! If you don’t want to use alcohol, sub with Coca Cola, root beer, or beef broth.
- BBQ sauce: I used Sweet Baby Ray’s bbq sauce here, but any homemade bbq sauce or store-bought brand is fine.
- Worcestershire sauce: adds salty, savory umami flavor that pairs really nicely with the beef.
- Onion: aromatics that flavor the meat as it cooks. The soft, sweet onions are also delicious on top of the sliced meat for serving.
How to Cook Brisket in Crock Pot
For the best flavor, take the extra steps to sear the brisket, brown the onions, and deglaze the pan with beer. If you don’t have time, though, just put all of the ingredients in the Crock Pot and go on with your day. It will be delicious either way!
I’ve included the detailed directions in the recipe card below, but here’s the quick version:
- Trim the meat and pat it dry. Season with salt and pepper.
- Sear the beef in a large cast iron skillet.
- Season the meat with the dry rub.
- Add bbq sauce and Worcestershire sauce to the slow cooker.
- Brown the onions in the skillet, and then transfer them to the slow cooker.
- Deglaze the skillet with beer, and transfer the liquid and browned bits to the slow cooker.
- Cover and cook on LOW for about 6-8 hours, or on HIGH for about 3-4 hours.
- Let the meat rest for about 15 minutes, then slice and serve!
Serving Suggestions
We love to serve beef brisket sandwiches on toasted sandwich rolls with onions, pickles, and extra barbecue sauce. Of course, you can skip the sandwiches and just pair the sliced meat and onions with any of these easy sides:
- Hush Puppies
- Coleslaw or Vinegar Coleslaw
- Wedge Salad with Buttermilk Ranch Dressing, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
- Hoe Cakes
- Baked Potato Wedges, Twice Baked Potatoes, 3-Ingredient Buttermilk Mashed Potatoes, Mashed Potatoes with Sour Cream and Chives, Skin On Mashed Red Potatoes, Baked Potatoes, or Easy Potato Salad
- Cast Iron Cornbread, Southern Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Corn Sticks, Honey Cornbread, Broccoli Cornbread, or Cornbread Muffins
- Creamy Baked Mac and Cheese, Duke’s Homemade Mac and Cheese, Pumpkin Mac and Cheese, Crock Pot Mac and Cheese, No-Boil Overnight Mac and Cheese, Shells and Cheese, or Creamy Stovetop Mac and Cheese
- 3-Ingredient Buttermilk Biscuits, Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits, 7UP Biscuits, or Cheddar Biscuits with Chives and Bacon
- Pumpkin Bread or Pumpkin Muffins
- Corn Salad, Jiffy Corn Casserole, or Fried Corn
- 3-Ingredient Sour Cream Muffins
- Refrigerator Dill Pickles, Cucumber Salad with Vinegar, Tomato Cucumber Onion Salad, or Cucumber Dill Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens
- Fried Okra
- Broccoli and Cheese
- Easy Pasta Salad
- Homemade Baked Beans with Bacon
- Charleston Red Rice
- Okra and Tomatoes
- Southern Squash Casserole
- Cheese Grits
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
Storage Tips
Leftover bbq brisket will stay fresh in the fridge for 3-4 days. To keep it longer, store the cooked meat in an airtight container in the freezer for up to 3 months.
If you want to reheat your leftover brisket in the Crock Pot, place the cooked beef (and at least half of the sauce) in the slow cooker on the “WARM” setting for 2-4 hours. This is a great option if you need to prep a meal in advance! You can also reheat cooked meat in a saucepan or Dutch oven on the stovetop over low heat, or smaller portions in the microwave.
Slow Cooker Brisket Recipe Variations
- Make it spicy by adding extra cayenne or crushed red pepper flakes.
- Instead of making your own seasoning blend, use a store-bought bbq rub for a shortcut.
- Swap out the beer and use Coke, root beer, or beef broth instead.
- Don’t have an onion? Just add onion powder to the seasoning blend.
- While brisket works best when thinly sliced, you can shred the meat with two forks (like you might with a chuck roast) if you prefer.
Tips for the Best Crock Pot Brisket Recipe
- Searing the brisket before putting it in the slow cooker adds nice color, the caramelized surface of the beef gives the dish rich flavor, and the browning process helps lock in the juices. The browned bits from the bottom of the skillet also add extra flavor to the cooking liquid. That said, you can certainly skip the browning step if you’re in a hurry, or if you just don’t want to wash an extra dish! Simply season the meat on all sides with the rub, place the brisket directly in the slow cooker, add the onions and liquid, and cook according to the recipe directions.
- Don’t be shy with the salt, pepper, and other seasoning. This is a big piece of meat, so it needs big flavor!
- Every slow cooker runs at a slightly different temperature, so cooking times will vary. As a result, a meat thermometer is the best way to know when your brisket is done. Don’t let it cook too long, or you’ll end up with dry, chewy beef. Brisket will be tender and juicy when it reaches 195°F. Keep in mind that the temperature of the meat will continue to rise as it rests, so it’s best to remove the brisket from the slow cooker when it reaches about 185-190°F.
- Let the meat rest before slicing. This allows the juices to redistribute so that they don’t run out onto your cutting board.
- Slice the meat against the grain (perpendicular to the fiber lines that you see running through the meat). Cutting through the fibers shortens them, making the meat more tender and easier to chew.
More Crock Pot Beef Recipes
Crock Pot Pot Roast
8 hours hrs 55 minutes mins
Crock Pot Beef Barbacoa
8 hours hrs 10 minutes mins
Slow Cooker Chili
6 hours hrs 15 minutes mins
For even more ideas, check out this collection of more than 30 beef crock pot recipes!
Crock Pot Brisket
Ingredients
- 1 (3 ½ – 4 lb. ) flat-cut beef brisket (about 1 ½ – 2 inches thick)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ¾ teaspoon garlic powder
- ¼ teaspoon ground red pepper (cayenne)
- 1 cup beer (or sub with beef broth, Coke, or root beer)
- ½ cup bbq sauce
- 2 tablespoons Worcestershire sauce (or soy sauce)
- 1 medium yellow onion, cut into ½-inch thick slices
- For serving: extra bbq sauce, sliced pickles, sandwich rolls
Instructions
- Spray a 6-quart slow cooker with cooking spray.
- Trim excess fat from brisket, leaving a ¼-inch to ½-inch-thick layer. Pat dry with a paper towel; rub with salt and black pepper on both sides.
- Coat a 12-14-inch cast iron skillet with oil, and heat over medium-high heat. Reduce heat to medium. Add brisket; cook until browned, 3-5 minutes per side (adjust heat as needed). Place brisket in slow cooker (do not clean out the skillet).
- In a small bowl, combine brown sugar, chili powder, paprika, garlic powder, and red pepper; sprinkle on the brisket, turning to coat. Turn brisket fat side up. Pour bbq sauce and Worcestershire sauce around the sides of the brisket.
- In the same cast iron skillet, cook onion over medium-high heat, just until browned (about 1-2 minutes per side). Transfer onion to the slow cooker. Add beer to the skillet and cook over low heat for about 1-2 minutes, scraping the browned bits from the bottom of the pan. Pour the beer and other drippings from the skillet into the slow cooker.
- Cover and cook until tender, about 3-4 hours on HIGH or 6-8 hours on LOW. The meat should reach an internal temperature of about 195°F (just remember that the temperature will continue to rise as it rests, so you can pull it out of the slow cooker once it reaches about 185°F).
- Place the brisket on a cutting board; let stand for 15 minutes. Slice brisket against the grain. Taste and season with additional salt and pepper, if necessary. Serve on sandwich rolls with extra bbq sauce, the onions from the pot, and sliced pickles if desired.
Notes
- Searing the brisket before putting it in the slow cooker adds nice color, the caramelized surface of the beef gives the dish rich flavor, and the browning process helps lock in the juices. The browned bits from the bottom of the skillet also add extra flavor to the cooking liquid. That said, you can certainly skip the browning step if you’re in a hurry, or if you just don’t want to wash an extra dish! Simply season the meat on all sides with the rub, place the brisket directly in the slow cooker, add the onions and liquid, and cook according to the recipe directions.
- Don’t be shy with the salt, pepper, and other seasoning. This is a big piece of meat, so it needs big flavor!
- Every slow cooker runs at a slightly different temperature, so cooking times will vary. As a result, a meat thermometer is the best way to know when your brisket is done. Don’t let it cook too long, or you’ll end up with dry, chewy beef. Brisket will be tender and juicy when it reaches 195°F. Keep in mind that the temperature of the meat will continue to rise as it rests, so it’s best to remove the brisket from the slow cooker when it reaches about 185-190°F.
- Let the meat rest before slicing. This allows the juices to redistribute so that they don’t all run out onto your cutting board.
- Slice the meat against the grain (perpendicular to the fiber lines that you see running through the meat). Cutting through the fibers shortens them, making the meat more tender and easier to chew.
Wow, Blair! That is one glorious photograph! Come and have a bite… and I sure would! I’ll have to check the price of beef these days. Failing brisket, what other cuts might work? Chuck?
Thank you, Marion! Given that this is a brisket-specific recipe, we don’t recommend replacing the meat. However, we have lots of other beef crock pot recipes you might enjoy!