Slow Cooker Beef Brisket With BBQ Sauce
This comforting slow cooker beef brisket is infused with spices and smothered in rich BBQ sauce, making it perfect for gatherings and family dinners.
Ingredients
Main Ingredients
- 3.5 pounds beef brisket (preferably flat cut) Fresh cut for best results
- 1 tablespoon olive oil For rubbing and searing
Rub Ingredients
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika Plus an extra 1/2 teaspoon for BBQ sauce
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper Optional for heat
BBQ Sauce Ingredients
- 1.5 cups ketchup
- 0.5 cup beef broth
- 0.33 cup apple cider vinegar
- 0.33 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 3 cloves minced garlic
- 1 teaspoon mustard powder
Instructions
Preparation
- Pat the brisket dry and mix the rub ingredients in a bowl.
- Coat the brisket evenly on all sides with the rub.
Searing
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Sear the brisket for 3-4 minutes per side until browned.
- Transfer the brisket into your slow cooker.
BBQ Sauce
- In the slow cooker, whisk together the ketchup, beef broth, apple cider vinegar, and packed brown sugar.
- Add Worcestershire sauce, tomato paste, minced garlic, mustard powder, and an extra sprinkle of smoked paprika.
- Pour the sauce mixture around the brisket, ensuring it's fat side up.
Cooking
- Cover and cook on low for 8-10 hours until fork-tender.
Finishing Touches
- Once cooked, transfer the brisket to a foil-lined baking tray.
- Pour the cooking liquid into a saucepan and skim off excess fat.
- Simmer the sauce for 10-15 minutes until thickened.
- Preheat the oven to 425°F (220°C).
- Brush the brisket with the reduced sauce and roast for 10-15 minutes until sticky and browned.
Serving
- Allow the brisket to rest for 15 minutes, then slice thinly against the grain.
- Serve with the remaining warm BBQ sauce on the side.
Notes
Use a meat thermometer to check for doneness—brisket should reach approximately 195°F (90°C). Consider personalizing the rub or swapping out beef broth for chicken stock.