Description
This Slow Cooker Beef Brisket with BBQ Sauce recipe offers a perfect balance of tender, juicy meat infused with a rich, flavorful homemade BBQ sauce. Ideal for a comforting meal or sliders, the brisket is slow-cooked to perfection then finished in the oven or on the BBQ for a caramelized glaze. It’s effortless to prepare and delivers impressive results with minimal hands-on time.
Ingredients
Scale
Beef Brisket
- 1.5 – 2 kg / 3 – 4 lb beef brisket
- 1 tbsp olive oil (or a neutral oil like vegetable or canola)
Rub
- 1 tbsp brown sugar
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
BBQ Sauce
- 2 garlic cloves, minced
- 1/2 cup / 125 ml apple cider vinegar
- 1 1/2 cups / 375 ml ketchup
- 1/2 cup / 110 g brown sugar, packed
- 2 tsp black pepper
- 2 tsp onion powder
- 2 tsp mustard powder
- 1 tsp cayenne pepper (adjust to taste)
- 1 tbsp Worcestershire sauce
Instructions
- Prepare the Rub: Combine all rub ingredients in a bowl. Rub the mixture evenly all over the beef brisket. For optimum flavor, refrigerate the rub-coated brisket for 30 minutes up to 24 hours, though this step is optional.
- Combine BBQ Sauce: In the slow cooker, mix together minced garlic, apple cider vinegar, ketchup, brown sugar, black pepper, onion powder, mustard powder, cayenne pepper, and Worcestershire sauce.
- Slow Cook Brisket: Place the rubbed brisket into the slow cooker, pressing it into the sauce if necessary. Cover and cook on low for 8 to 10 hours depending on brisket weight (8 hours for 1.5 kg / 3 lb, 10 hours for 2 kg / 4 lb) until tender but sliceable.
- Remove Brisket: Carefully transfer the cooked brisket onto a tray, setting aside the cooking liquid and sauce remaining in the slow cooker.
- Reduce Sauce: Pour the cooking liquid from the slow cooker into a saucepan. Bring to a simmer over medium-high heat and reduce until the sauce thickens to a syrupy consistency, which will continue to thicken slightly as it cools.
- Roast for Caramelization: Drizzle the brisket with olive oil. Roast in a preheated oven at 200°C (390°F) for about 15 minutes until brown spots appear. Remove, generously baste with the reduced BBQ sauce, then return to the oven for 5 minutes. Repeat basting and roasting for another 5 to 10 minutes until the surface is caramelized and glossy.
- Slice and Serve: Slice the brisket thinly across the grain. Serve with the remaining BBQ sauce. This dish pairs wonderfully with sides or can be served as sliders on soft rolls with coleslaw.
Notes
- Beef choice: Best with brisket as it retains shape while becoming tender. Chuck roast rolled and tied is a good substitute. For Australian cooks, a thick cut from a butcher is ideal.
- Cooking Times and Methods: Slow cook for 8-10 hours on low depending on size. You can cook on high for approximately half the time or use a pressure cooker (1 hr 15 mins to 1 hr 30 mins). Oven and BBQ finishing instructions are also provided for flavor enhancement.
- Serving Suggestions: Use brioche buns or soft rolls with coleslaw for delicious sliders. Also excellent served as a main with your choice of sides.
- Alternative Finish: For a smoky charred flavor, finish the brisket on a preheated BBQ, basting regularly until caramelized.
- Make Ahead: Slow cook ahead without roasting. Store brisket with cooking liquid in the refrigerator for up to 3 days. Reheat covered, then roast and baste as per instructions before serving.
- Portion Size: Budget about 250g raw meat per person, which yields about 200g cooked brisket.
