Slow Cooker Brisket is the delicious and easy. Get all of the delicious flavor of your favorite smoked beef brisket made in your slow cooker!
I love using my slow cooker on Mondays. We love a good beef brisket at our house and cooking it in the slow cooker is the perfect way to do it. Brisket likes to cook long and low so the slow cooker is the perfect tool.
Before putting it in the crockpot, cover your brisket with a rub of onion, garlic, chili powder, cumin and Worcestershire sauce. Then I add a sauce made with beef broth, chili sauce, and liquid smoke. I love the flavor that liquid smoke gives the meat. Tastes just like you smoked your brisket, but instead of the hassle of a smoker, you did it in the crockpot!
But the brisket in the slow cooker and let that baby cook away. You will know when the slow cooker brisket is done because the meat will be fork tender. No knife needed!
Serve the brisket as is and just spoon some of the pan juices over the top. Or you can serve it Texas style with your favorite BBQ sauce over the top. My favorite BBQ sauce is Sweet Baby Rays Original.
Just spoon on as much of that BBQ sauce as you want! The more the better as far as I’m concerned.
I like to serve BBQ brisket with some homemade corn bread. If you are a potato eater it is great served with mashed potatoes too. Or you can serve it on a bun with a little cole slaw for the perfect brisket sandwich. It’s good anyway you slice and serve it!
Brisket Recipe Slow Cooker
Delicious pull apart beef brisket made right at home in your slow cooker!
- 3 lb. beef brisket
- 1/2 onion chopped
- 4 cloves garlic chopped
- 1 Tbsp chili powder
- 1 Tbsp Worcestershire sauce
- 1 tsp cumin
- 1/2 tsp pepper
- 2 Tbsp brown sugar
- 1 1/2 tsp hickory liquid smoke
- 1/4 C beef broth
- 3 Tbsp chili sauce bottled
- Mix together chili powder, brown sugar, garlic, Worcestershire sauce, cumin, and pepper. Make a paste and rub over brisket.
- Place brisket into slow cooker.
- Mix together beef broth, liquid smoke, onions and chili sauce.
- Pour over brisket.
- Cover and cook on low for 7-8 hours or high 4-5 hours or until fork tender and meat easily pulls apart.
- Remove brisket from cooker and slice across the grain into thin slices.
- Top with favorite BBQ sauce if desired or spoon some of the leftover pan juices over meat.
Recipe Video
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what size brisket do you use?? Looks yummy!!!
What size brisket?
Looks delish! Love the rich-looking sauce – it’s so dark that you can’t tell if it’s BBQ sauce or gravy, but either way, this is a standout! Pinning…
Hi there- This looks so good. I definitely would love to try for my ladies Bible study this week. I am confused because I have never purchased a brisket before. I have seen corned beef brisket, would that be it? or is that traditional corned beef? Help! Not sure what I am specifically looking for in the store. I love your website, it is such a fun and engaging site with the great things you like to do. I have had many fun ideas spurred by yours.I am also GF (not by choice) and have liked a few of the recipes posted. Have a GREAT weekend!
Brisket is not the same as corned beef. Just ask the butcher at your favorite grocery store. I buy it at Winco.
I presume the onions go in before the beef?
Mix the onions in with the beef broth and pour that over the brisket. I updated the recipe.
The recipe does not say when to add the garlic…..I assume that you mix it with the broth?? Or does it go in with the paste?
Renee, Sorry about that. It’s in the directions in the blog post but I forgot to add it to the recipe – it goes in with the rub that you put on the meat before cooking. I’ve updated the recipe.
What kind of chili sauce do you use? Can you omit it? I am afraid it might be too spicy for my little one.
Amy, I believed I just used the Heinz Chili Sauce and it really isn’t spicy at all.
Amy did you end up omitting the chili sauce. I plan on making this tomorrow and realized I don’t have the chili sauce. Just wondering If it tasted ok. Thanks!
Jessica, If you don’t have chile sauce try a few tablespoons of tomato paste instead
Oh ok thank you!
Oh man can’t wait to try this recipe this week! I included this recipe in my Sunday Meal Plan post this week 🙂 http://wp.me/p4721V-ES
Hi Leigh, I have your brisket recipe in the crockpot as I am.writing this post. Out of all the recipes on Pinterest yours looked the most amazing. I used 3 tbl. chipotle adobo in the can because I didn’t have chili sauce per say in my refrigerator, and I blended it up with the smoke, onions, and frozen beef bone broth. I am wondering how hot n spicy it will come out! I used your recipe to cook a 4 pound grass fed beef brisket. Thank you for sharing! Wish I could send you pictures!
Sounds delicious! Hope you enjoyed it!
Do you know how many calories are in each serving size and what the serving size is?
Don’t know the calories but you usually plan on 1/2 lb. of meet per person which is a generous serving.
I plan on making this for my girlfriend. She loves her brisket. I was planning on getting a 3lb beef brisket because this recipe sounds so delicious. I will be gone from home for about 11 hours. Should I double up on the sauce part? Because of the amount of time.
Or should I just cook it overnight then put on the keep warm setting of slow cooker? I don’t have one that changes automatically.
Christopher. Eleven hours is a little long, you may end up with some tough meat. I would cook it overnight for 6-7 hours, shred or slice and then refrigerate and then just reheat when I got home. Last time I made it I made it I cooked it ahead of time, sliced it, put it in a baking dish, thickened the sauce and poured it over the top and then just reheated it in the oven and served leftover sauce on the side.. It was great!
I made this recipe this week, and it was a hit! My family really loved it. Because I have small children, I subbed ketchup for the chili sauce and paprika for half of the chili powder. It was really good. I also doubled everything because I had a 4 1/2 lb brisket. It turned out perfectly. Thanks for the great recipe!!
Thank you for having a real slow cooker recipe, adaptable for any method. I’m tired of finding recipes that are strictly for Instapots. Aargh.
Too cool. This is close to what we use for chopt brisket, and I look forward to using this recipe. I’ll report back.