Slow Cooker Brisket

This slow cooker brisket is one of those recipes that practically cooks itself. You season it, set it, and come back to incredibly tender, flavorful meat that falls apart with a fork.

Brisket can be intimidating if you’ve never made it before. But using a slow cooker takes all the guesswork out of it. No smoker, no oven babysitting – just low and slow in the crockpot.

The spice rub on this gives it a slightly sweet, smoky flavor that goes perfectly with the rich onion gravy that forms while it cooks.

It pairs great with roasted vegetables, coleslaw, or even just piled onto a sandwich. Honestly, it’s hard to go wrong here.

If you’ve been looking for a simple way to make brisket at home without any special equipment, this is the recipe for you.

What Makes This Recipe So Good

Truly Hands-Off Cooking – You season the brisket and walk away for 10 hours while the slow cooker does all the hard work for you.

Fork-Tender Every Single Time – The low and slow method makes even a tough cut of brisket fall apart like butter.

The Spice Rub Is Incredible – Brown sugar and smoked paprika create a sweet and smoky bark that tastes like real barbecue without a smoker.

Built-In Onion Gravy – The onions and braising liquid cook down into a rich savory gravy you will want to pour over everything.

Ingredients

• 4 lb Beef Brisket, trimmed
• 2 tbsp Brown Sugar
• 1 tbsp Smoked Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Chili Powder
• 1 1/2 tsp Salt
• 1 tsp Black Pepper
• 1 large Onion, sliced into rings
• 3 cloves Garlic, smashed
• 1 cup Beef Broth
• 1/4 cup Worcestershire Sauce
• 2 tbsp Tomato Paste

Directions

Step 1

In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Rub this spice mixture generously all over the brisket on both sides.

Step 2

Spread the sliced onion rings and smashed garlic cloves in an even layer on the bottom of the slow cooker. This creates a flavorful bed for the brisket to sit on.

Step 3

In a small bowl, whisk together the beef broth, worcestershire sauce, and tomato paste. Pour this liquid into the slow cooker over the onions.

Step 4

Place the seasoned brisket fat-side up on top of the onions. If necessary, cut the brisket in half to fit your slow cooker.

Step 5

Cover and cook on low for 9 to 10 hours. Do not open the lid during cooking. The brisket is done when it is fork-tender and pulls apart with almost no resistance.

Step 6

Carefully remove the brisket from the slow cooker and let it rest on a cutting board for 10 minutes. Slice against the grain into thin slices.

Step 7

Strain the cooking liquid and skim off excess fat. Spoon the onion gravy over the sliced brisket and serve. This pairs wonderfully with roasted vegetables or creamy coleslaw.

Pro Tips

Rub the Brisket the Night Before

If you can, apply the spice rub the night before and keep the brisket in the fridge uncovered on a sheet pan. This gives the salt and spices time to really penetrate the meat instead of just sitting on the surface.

You’ll notice a huge difference in flavor compared to rubbing it right before cooking. The meat will be seasoned all the way through, not just on the outside layer.

If you forgot to do it the night before, even 1-2 hours before cooking makes a noticeable difference.

Sear the Brisket Before It Goes In

This step isn’t in the instructions, but it makes a big difference. Heat a large skillet with a little oil on high heat and sear the brisket for about 2-3 minutes per side until you get a dark brown crust.

Slow cookers don’t get hot enough to create that caramelized, flavorful crust on their own. Without searing, the outside of the brisket will look pale and taste a little flat.

It only takes a few extra minutes but the depth of flavor it adds is completely worth it.

Keep the Fat Side Up

The recipe says fat-side up and this matters a lot. As the brisket cooks for 9-10 hours, the fat cap slowly melts and bastes the meat underneath, keeping it moist the entire time.

If you put it fat-side down, the meat on top dries out because it’s exposed to the heat with nothing protecting it. The difference between a juicy brisket and a dry one often comes down to this one detail.

Related Recipes

• Slow Cooker Classic Pot Roast
• Slow Cooker Barbacoa Beef
• Slow Cooker French Dip Sandwiches
• Instant Pot Short Ribs

Frequently Asked Questions

Can I cook this brisket on high instead of low?

You can, but the results won’t be as good. On high, it will take about 5 to 6 hours, but low and slow is really the secret to getting that melt-in-your-mouth texture. Cooking on high can make the meat tougher and drier since it doesn’t have as much time to break down all those connective tissues.

If you’re short on time, high will work in a pinch, but if you can plan ahead and let it go on low for the full 9 to 10 hours, you’ll be rewarded with a much more tender brisket.