Description
Tender and flavorful Slow Cooker BBQ Beef Brisket recipe that is perfect for a comforting meal. The brisket is coated with a delicious rub and slow-cooked until it’s juicy and fall-apart tender, then finished under the broiler for a caramelized crust.
Ingredients
Units
Scale
Rub:
- 4 teaspoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon oil
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons apple cider vinegar
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper (optional)
Slow Cooker:
- 1 cup bbq sauce
- 1/4 cup low sodium beef stock (or water)
- 1 tablespoon low sodium soy sauce
- 1 large onion, cut in half
- 2–3 pounds brisket, trimmed
Instructions
- PREP: Mix the ingredients for the rub paste in a small bowl and massage all over the brisket. Marinate the brisket with the rub for 1-24 hours for more flavor.
- SLOW COOKER: Combine bbq sauce, stock, and soy sauce in a bowl. Place onion halves in the slow cooker, add the brisket fat side up, pour the sauce over the brisket. Cook on low heat for 6-8 hours until internal temperature reaches 175°F.
- BROIL: Preheat oven to 450°F. Transfer brisket to a baking sheet, baste with sauce, broil until a ‘bark’ forms.
- REST: Cover brisket with foil, let rest for 15-20 minutes. Slice against the grain and serve.
Notes
- For extra flavor, marinate the brisket with the rub overnight.
- Use a meat thermometer to ensure the brisket reaches the desired internal temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 15g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
