Slow Cooker Brisket

This slow cooker brisket is melt-in-your-mouth tender with a smoky, savory dry rub and a sticky BBQ glaze. It’s effortless comfort food: prep in minutes, set it to cook low and slow, then finish under the broiler for caramelized edges and big flavor.

Why You’ll Love This Recipe

• Hands-off slow cooker method for ultra-tender meat

• Smoky, sweet-savory rub plus a glossy BBQ finish

• Family-friendly and perfect for sandwiches or platters

• Scales well for gatherings and meal prep

• Simple pantry ingredients, no special equipment needed

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3–4 lb brisket

• 1 tablespoon brown sugar

• 1 teaspoon coarse kosher salt

• 2 teaspoons black pepper

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 2 teaspoons smoked paprika

• 1 teaspoon coriander

• 2 cups BBQ sauce (reserve 1/2 cup for later)

directions

1. In a small bowl, mix brown sugar, salt, black pepper, onion powder, garlic powder, smoked paprika, and coriander.

2. Trim excess white fat from the brisket. Rub the spice mixture evenly over all sides.

3. Place the brisket in a 6-quart slow cooker. Pour 1 1/2 cups BBQ sauce over the top.

4. Cover and cook on LOW for 7–8 hours, until the brisket is fork-tender.

5. Carefully transfer brisket to a baking sheet. Brush with the reserved 1/2 cup BBQ sauce.

6. Broil 3–5 minutes, until the sauce bubbles and caramelizes.

7. Rest briefly, then slice thinly across the grain. Serve as is or pile onto sandwiches.

Servings and timing

Servings: 8 servings
Prep Time: 10 minutes
Cooking Time: 8 hours
Total Time: 8 hours 10 minutes
Calories: Approximately 398 kcal per serving

Variations

• Spice blend twist: add a pinch of cayenne or chipotle powder for gentle heat.

• Saucy swap: use your favorite style of BBQ sauce (sweet and smoky, mustard-based, or vinegar-style).

• Onion lovers: layer thick onion slices under the brisket for extra sweetness and pan juices.

• Herb finish: sprinkle chopped parsley or chives over sliced brisket for freshness.

• Sandwich bar: serve with simple slaw and dill pickles on soft rolls.

storage/reheating

• Refrigerate: Cool, then store sliced brisket with its juices in an airtight container up to 4 days.

• Freeze: Portion with some cooking juices and freeze up to 2 months. Thaw in the refrigerator.

• Reheat: Warm gently in a covered skillet with a splash of broth or BBQ sauce over low heat until hot.

• Make-ahead: Cook a day in advance; chilling firms the meat for easier slicing. Reheat with juices before serving.

FAQs

What cut of brisket should I use?

Use a flat cut (first cut) for even slices. Point cut is fattier and very juicy—either works in the slow cooker.

Do I need to sear the brisket first?

Not required here, but you can sear 2–3 minutes per side in a hot skillet for deeper crust before slow cooking.

Can I cook on HIGH instead of LOW?

Yes, about 4–5 hours on HIGH. For best tenderness and moisture, LOW is preferred.

How do I know it’s done?

It should be fork-tender, and a probe inserted meets little resistance. Internal temp may read 195–205°F when very tender.

Why broil after slow cooking?

Broiling caramelizes the final layer of sauce, adding sticky edges and a barbecue finish.

My brisket is tough—what happened?

It likely needs more time. Cook longer on LOW and keep it covered so steam and moisture remain in the cooker.

Can I use homemade BBQ sauce?

Absolutely. Any thick, flavorful sauce you enjoy will work well.

How thin should I slice brisket?

Slice across the grain into 1/4-inch slices for tender bites.

Can I add vegetables to the slow cooker?

Yes—onions work especially well. Carrots or potatoes can be added, but keep them in larger chunks to avoid overcooking.

What should I serve with brisket?

Great sides include coleslaw, roasted vegetables, simple green salad, baked potatoes, or cornbread.

Conclusion

Slow cooker brisket delivers big barbecue flavor with minimal effort. The gentle heat renders it tender and juicy, while a quick broil locks in a glossy, caramelized finish. Slice it up for dinner, stack it into sandwiches, or meal-prep for the week—this crowd-pleaser is as versatile as it is delicious.

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