Slow Cooked Beef Brisket (Printable)

Tender beef brisket slow cooked with smoky barbecue sauce for rich, comforting flavors.

# What You'll Need:

→ Beef

01 - 4 lb beef brisket, trimmed of excess fat

→ Dry Rub

02 - 2 tbsp smoked paprika
03 - 1 tbsp brown sugar
04 - 2 tsp kosher salt
05 - 1 tsp freshly ground black pepper
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1/2 tsp cayenne pepper

→ Smoky BBQ Sauce

09 - 1 1/2 cups tomato ketchup
10 - 1/2 cup apple cider vinegar
11 - 1/3 cup brown sugar
12 - 2 tbsp Worcestershire sauce
13 - 1 tbsp Dijon mustard
14 - 1 tbsp smoked paprika
15 - 1 tsp liquid smoke
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - Salt and pepper to taste

# Directions:

01 - Combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl. Mix thoroughly until evenly distributed.
02 - Pat the brisket completely dry with paper towels. Apply the dry rub mixture generously over all surfaces, pressing firmly to ensure the spices adhere to the meat.
03 - Place the seasoned brisket in the slow cooker with the fat side facing up. This allows the fat to render down and baste the meat during cooking.
04 - Whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, liquid smoke, garlic powder, and onion powder in a separate bowl until completely smooth.
05 - Pour half of the BBQ sauce evenly over the brisket. Cover and cook on low setting for 8 hours until the meat is fork-tender and easily pulls apart.
06 - Carefully transfer the cooked brisket to a cutting board. Allow it to rest for 10 minutes before slicing against the grain to ensure tenderness.
07 - Skim and discard excess fat from the cooking liquid remaining in the slow cooker.
08 - Arrange the sliced brisket on a serving platter. Serve with the reserved BBQ sauce on the side for guests to add as desired.

# Expert Advice:

01 -
  • The meat pulls apart with just a fork after eight hours of doing absolutely nothing
  • That homemade BBQ sauce puts store-bought bottles to shame and takes five minutes
  • Leftovers somehow taste even better the next day if they last that long
02 -
  • Letting the meat rest before slicing is the difference between juicy and dry
  • Always slice against the grain or youll end up with tough chewy pieces
  • The first time I skipped resting the meat and learned this lesson the hard way
03 -
  • If your sauce seems too thick after resting thin it with a splash of water or apple cider vinegar
  • The liquid from the slow cooker makes an incredible base for beef chili the next day

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