Slow Cooked Beef Brisket (Print)
Melt-in-your-mouth beef brisket cooked slow and tender with smoky BBQ sauce, bursting with savory spices.
# What You’ll Need:
→ Beef
01 - 3.3 lbs beef brisket, trimmed of excess fat
→ Spice Rub
02 - 2 tablespoons smoked paprika
03 - 1 tablespoon brown sugar
04 - 2 teaspoons garlic powder
05 - 2 teaspoons onion powder
06 - 1 teaspoon ground black pepper
07 - 1 teaspoon kosher salt
08 - 0.5 teaspoon cayenne pepper
09 - 1 teaspoon dried thyme
→ BBQ Sauce
10 - 1 cup tomato ketchup
11 - 0.33 cup apple cider vinegar
12 - 0.25 cup brown sugar
13 - 2 tablespoons Worcestershire sauce
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon smoked paprika
16 - 0.5 teaspoon garlic powder
17 - 0.5 teaspoon onion powder
18 - 0.5 teaspoon salt
19 - 0.5 teaspoon black pepper
→ Aromatics and Liquid
20 - 1 large yellow onion, thinly sliced
21 - 3 cloves garlic, minced
22 - 0.5 cup beef broth
# How To Make:
01 - Pat the brisket completely dry with paper towels. Combine all spice rub ingredients in a small bowl and massage the mixture evenly over all surfaces of the meat.
02 - Arrange the sliced onions and minced garlic in an even layer at the bottom of the slow cooker insert. Position the seasoned brisket on top with the fat cap facing upward.
03 - Whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, black pepper, and beef broth until smooth and fully incorporated.
04 - Pour half the barbecue sauce mixture over the brisket. Cover with the lid and cook on low setting for 8 hours until the meat offers no resistance when pierced with a fork.
05 - Using two large spatulas or meat forks, carefully transfer the cooked brisket to a cutting board. Allow the meat to rest for 10 minutes before slicing thinly across the grain for maximum tenderness.
06 - Remove excess fat from the remaining cooking juices. Warm the reserved barbecue sauce and serve alongside the sliced brisket for drizzling.
# Expert Tips:
01 -
- The spice rub creates this incredible crust that keeps all the moisture locked inside during those long hours of slow cooking
- You can literally set it in the morning and forget it until dinner time, yet it tastes like you spent all day tending to it
02 -
- Slicing against the grain is the difference between buttery tender bites and chewy disappointment, so take a moment to identify which direction those muscle fibers are running before you start cutting
- Letting the meat rest isn't optional, it's mandatory for keeping all those precious juices inside where they belong instead of all over your counter
03 -
- If your brisket finishes cooking earlier than expected, just switch to warm setting and it'll hold perfectly for several hours without drying out
- Resist the urge to keep checking on it during cooking, as every time you lift that lid you're adding 15-20 minutes to the total time