This slow cooker BBQ brisket is a smoky, melt-in-your-mouth beef dish that practically cooks itself. With minimal prep and a long, gentle cook, the brisket turns irresistibly tender and soaks up every bit of rich, tangy barbecue flavor. It’s the kind of comforting, crowd-pleasing meal that feels special without requiring hours in the kitchen.
Why You’ll Love This Recipe
This recipe delivers incredible flavor with very little effort. The slow cooker transforms a tough cut of beef into juicy, fall-apart brisket, while the BBQ sauce creates a bold, smoky finish. It’s perfect for family dinners, gatherings, or meal prep, and it pairs beautifully with a wide variety of sides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Heat the olive oil in a large skillet over medium-high heat. Season the brisket on all sides with salt and black pepper.
Sear the brisket for 3–4 minutes per side until well browned. Transfer the brisket to the slow cooker.
Add the sliced onion to the same skillet and cook for 3–4 minutes until softened. Add the garlic and cook for 30 seconds.
Stir in the beef broth, barbecue sauce, tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, cumin, and chili powder. Bring to a gentle simmer.
Pour the sauce over the brisket in the slow cooker, ensuring it is fully coated.
Cover and cook on low for 8–10 hours, or until the brisket is extremely tender and easily pulls apart.
Rest the brisket for 10 minutes before slicing or shredding. Serve with extra sauce spooned over the top.
Servings and timing
This recipe serves 6 to 8 people.
Preparation time: 15 minutes
Cooking time: 8–10 hours on low
Total time: approximately 8 hours and 15 minutes to 10 hours and 15 minutes
Variations
For a spicier brisket, add ½ teaspoon cayenne pepper or extra chili powder.
For a sweeter version, increase the brown sugar to 3 tablespoons or add 2 tablespoons honey.
For deeper smoky flavor, add ½ teaspoon liquid smoke to the sauce.
For shredded BBQ beef, fully shred the brisket and mix it back into the sauce before serving.
Storage/Reheating
Store leftover brisket in an airtight container in the refrigerator for up to 4 days. Freeze with sauce for up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of beef broth to maintain moisture.
FAQs
Can I cook this brisket on high?
Yes, cook on high for 4–5 hours, but low heat produces more tender results.
Do I need to trim the fat?
Trim only excess thick fat. Leaving some fat keeps the brisket moist.
Can I use store-bought BBQ sauce?
Yes, any quality barbecue sauce works well in this recipe.
What type of brisket should I use?
Flat-cut brisket is best for slicing, while point-cut is ideal for shredding.
Is searing the brisket necessary?
It’s optional, but searing adds deeper flavor to the final dish.
How do I know the brisket is done?
It should be fork-tender and pull apart easily.
Can I add vegetables to the slow cooker?
Yes, carrots or potatoes can be added, though they will absorb sauce flavor.
Is this recipe good for meal prep?
Yes, it stores and reheats very well.
Can I make this brisket ahead of time?
Yes, cook it a day ahead and reheat gently before serving.
What should I serve with BBQ brisket?
It pairs well with rice, mashed potatoes, roasted vegetables, or salad.
Conclusion
Slow cooker BBQ brisket is a dependable, flavorful recipe that delivers tender beef with minimal effort. Its rich, smoky sauce and soft texture make it perfect for both everyday meals and special occasions.
This slow cooker BBQ brisket is a rich, tender beef dish slow-cooked in a smoky, tangy barbecue sauce until it falls apart with ease. Perfect for gatherings or family meals, it delivers big flavor with minimal prep.
Ingredients
1.5 kg (about 3.3 lb) beef brisket
2 tablespoons olive oil
1 large yellow onion, thinly sliced
4 garlic cloves, minced
1 cup beef broth
1½ cups barbecue sauce
2 tablespoons tomato paste
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons salt
1 teaspoon black pepper
Instructions
Heat olive oil in a large skillet over medium-high heat. Season brisket with salt and pepper.
Sear brisket 3–4 minutes per side until browned. Transfer to slow cooker.
In the same skillet, cook sliced onion for 3–4 minutes. Add garlic and cook for 30 seconds.
Stir in beef broth, barbecue sauce, tomato paste, brown sugar, vinegar, Worcestershire, paprika, cumin, and chili powder. Simmer gently.
Pour sauce over brisket in the slow cooker, coating it fully.
Cover and cook on low for 8–10 hours, or until fork-tender.
Let brisket rest for 10 minutes, then slice or shred. Spoon extra sauce on top and serve.
Notes
Searing adds flavor but can be skipped to save time.
Add ½ tsp liquid smoke for extra smokiness.
Shred brisket and mix with sauce for sandwiches or sliders.
Use flat-cut for slicing or point-cut for shredding.
Add carrots or potatoes to cook alongside brisket if desired.
