Slow Cooked Beef Brisket BBQ (Printable)

Tender beef brisket slow-cooked with a smoky BBQ sauce, ideal for gatherings and comforting dinners.

# What You'll Need:

→ Beef

01 - 3.3 lbs trimmed beef brisket

→ Spice Rub

02 - 1 tbsp smoked paprika
03 - 2 tsp garlic powder
04 - 2 tsp onion powder
05 - 1 tsp ground cumin
06 - 1 tsp dried thyme
07 - 1 tsp chili powder
08 - 1 ½ tsp salt
09 - 1 tsp black pepper

→ BBQ Sauce

10 - 1 cup ketchup
11 - ¼ cup apple cider vinegar
12 - ¼ cup brown sugar
13 - 2 tbsp Worcestershire sauce (gluten-free if needed)
14 - 1 tbsp Dijon mustard
15 - 1 tbsp smoked paprika
16 - 1 tsp garlic powder
17 - ½ tsp cayenne pepper (optional)
18 - ½ tsp salt

→ Cooking

19 - 1 large onion, sliced
20 - 3 cloves garlic, minced
21 - 1 cup beef stock

# How to Make It:

01 - Pat the brisket dry with paper towels. Combine all spice rub ingredients in a small bowl and rub evenly over the brisket.
02 - Layer the sliced onion and minced garlic in the base of the slow cooker. Place the brisket on top.
03 - Whisk all BBQ sauce ingredients in a medium bowl. Pour half over the brisket; reserve the remainder for serving.
04 - Pour beef stock around the brisket within the slow cooker without pouring it directly over the meat.
05 - Cover and cook on low for 8 hours until the brisket is tender and can be shredded easily with a fork.
06 - Remove the brisket carefully and let it rest for 10 minutes before slicing or shredding as preferred.
07 - Skim off excess fat from the cooking liquid. Optionally, reduce the cooking juices in a saucepan to thicken.
08 - Serve the sliced brisket with reserved BBQ sauce and reduced cooking juices if desired.

# Expert Suggestions:

01 -
  • The brisket becomes impossibly tender without any fussing or babying while you go about your day.
  • That homemade BBQ sauce is tangy and rich in a way that makes store-bought versions feel unnecessary.
  • One dish does all the work, leaving you free to set the table and catch up with whoever's coming over.
  • Leftovers transform into sandwiches, tacos, or salads that taste even better the next day.
02 -
  • Never skip the resting step—those ten minutes let the meat relax and hold onto its moisture instead of weeping all over your cutting board.
  • The size of your brisket matters more than you'd think; too small and it dries out, too large and it won't cook evenly even on low for eight hours.
  • That reserved sauce added at the end tastes fresher and brighter than sauce that's cooked down for hours—keep it separate for contrast.
03 -
  • If your slow cooker runs hot, check the brisket around the six-hour mark—tenderness varies based on the meat's thickness and your specific cooker's personality.
  • Make the BBQ sauce the night before and let it sit in the fridge; the flavors meld and deepen, making the final dish taste even more intentional.

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