Slow Cooker Brisket

Square side shot of a Crock Pot brisket sandwich on a plate.

Tender, juicy Crock Pot brisket slow-cooked with a zesty BBQ rub, sweet onions, and a rich sauce. Serve it sliced for an easy supper or piled onto rolls for game day.

Course Dinner

Cuisine American, Southern

Keyword brisket crock pot, crock pot brisket, crock pot brisket recipe, slow cooker brisket

Prep Time 30

Cook Time 4

Resting Time 15

Total Time 4 45

Servings people

Calories 522kcal

Author Blair Lonergan

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 cayenne pepper
1 cup beer (or sub with beef broth, Coke, or root beer)
½ cup bbq sauce
2 tablespoons Worcestershire sauce (or sub with soy sauce)
1 medium yellow onion, cut into ½-inch thick slices
For serving: extra bbq sauce, coleslaw, sliced pickles, sandwich rolls

Instructions

Spray a 6-quart slow cooker with nonstick cooking spray. Trim the excess fat from the brisket, leaving a ¼-inch to ½-inch layer. Pat the meat dry with a paper towel, then rub salt and black pepper on both sides.
Coat a 12 to 14-inch cast iron skillet with oil and heat over medium-high, then reduce to medium. Add the brisket and cook until browned, about 3 to 5 minutes per side, adjusting the heat as needed. Place the brisket in the slow cooker and do not clean out the skillet.
In a small bowl, combine the brown sugar, chili powder, paprika, garlic powder, and cayenne. Sprinkle the rub over the brisket, turning to coat, then arrange it fat-side up. Pour the BBQ sauce and Worcestershire around the sides of the brisket.
In the same skillet, cook the onion over medium-high heat just until browned, about 1 to 2 minutes per side. Transfer the onion to the slow cooker. Add the beer to the skillet and cook over low heat for 1 to 2 minutes, scraping up the browned bits. Pour the beer and drippings into the slow cooker.
Cover and cook until tender, about 3 to 4 hours on HIGH or 6 to 8 hours on LOW. The meat should reach about 185-190°F when you pull it, since the temperature keeps rising as it rests.
Place the brisket on a cutting board and let it stand for 15 minutes. Slice against the grain, then taste and season with additional salt and pepper if needed. Serve on rolls with extra BBQ sauce, the onions from the pot, coleslaw, and sliced pickles if desired.

Notes

Season generously. This is a big piece of meat, so do not be shy with the salt, pepper, and rub.
Use a thermometer. Every slow cooker runs a little differently, so it is the most reliable way to know when the brisket is done.
Don't submerge the meat. About a cup of liquid plus the brisket's own juices is all it needs; too much waters down the flavor.
Slice against the grain. Cutting across the fibers shortens them and keeps every bite tender.
Store: Refrigerate leftovers in an airtight container for 3 to 4 days.
Freeze: Freeze cooked brisket with its juices for up to 3 months; thaw overnight in the fridge.
Reheat: Warm gently with a splash of broth or sauce so it stays moist.

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