Slow Cooked Beef Brisket (Printer-Friendly)
Tender beef brisket slowly cooked and finished with smoky, tangy homemade BBQ sauce.
# What You'll Need:
→ Beef
01 - 3.3 lbs beef brisket, trimmed
→ Spice Rub
02 - 2 tbsp smoked paprika
03 - 1 tbsp brown sugar
04 - 2 tsp garlic powder
05 - 2 tsp onion powder
06 - 1 tsp ground black pepper
07 - 1 tsp salt
08 - 1/2 tsp cayenne pepper
09 - 1 tsp dried thyme
→ BBQ Sauce
10 - 1 cup tomato ketchup
11 - 1/3 cup apple cider vinegar
12 - 1/4 cup brown sugar
13 - 2 tbsp Worcestershire sauce
14 - 1 tbsp Dijon mustard
15 - 1 tsp smoked paprika
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - 1/2 tsp salt
19 - 1/2 tsp black pepper
→ Additional
20 - 1 large onion, sliced
21 - 3 cloves garlic, minced
22 - 1/2 cup beef broth
# How to Make It:
01 - Pat the brisket dry with paper towels. In a small bowl, mix all spice rub ingredients. Rub the mixture thoroughly over the brisket, ensuring even coverage on all sides.
02 - Place the sliced onion and minced garlic in the bottom of a slow cooker. Lay the seasoned brisket on top, fat side facing up.
03 - In a separate bowl, whisk together all BBQ sauce ingredients with the beef broth until smooth and well combined.
04 - Pour half of the sauce over the brisket; reserve the remaining sauce for serving. Cover and cook on low for 8 hours, or until the brisket is fork-tender and easily pulls apart.
05 - Carefully transfer the brisket to a cutting board. Let it rest for 10 minutes to allow juices to redistribute, then slice against the grain for maximum tenderness.
06 - Skim excess fat from the juices in the slow cooker. Serve the sliced brisket with the reserved BBQ sauce, warmed if desired.
# Expert Advice:
01 -
- The meat literally falls apart when you look at it
- That homemade BBQ sauce puts bottled stuff to shame
02 -
- Fat side up is non-negotiable, it self-bastes the meat while cooking
- Slicing against the grain is what makes it tender instead of chewy
03 -
- Trim the fat cap to about 1/4 inch thick, too much fat makes the sauce greasy
- Let the rub sit on the meat overnight if you have the time