Slow Cooked Beef Brisket (Printable Version)

Succulent beef brisket slow-cooked till tender and glazed with smoky BBQ sauce for hearty meals.

# What You'll Need:

→ Beef

01 - 3.3 lbs beef brisket, trimmed

→ Spice Rub

02 - 2 tbsp brown sugar
03 - 1 tbsp paprika, smoked preferred
04 - 2 tsp kosher salt
05 - 1 tsp freshly ground black pepper
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1/2 tsp cayenne pepper, optional
09 - 1 tsp dried thyme

→ Cooking Base

10 - 1 large onion, sliced
11 - 4 garlic cloves, smashed
12 - 1 cup beef broth

→ BBQ Sauce

13 - 1 cup BBQ sauce, store-bought or homemade
14 - 2 tbsp apple cider vinegar
15 - 1 tbsp Worcestershire sauce

# Directions:

01 - Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, and dried thyme in a small bowl. Mix thoroughly until evenly incorporated.
02 - Pat the beef brisket completely dry with paper towels. Massage the spice rub mixture over the entire surface of the meat, ensuring even coverage on all sides.
03 - Arrange sliced onions and smashed garlic cloves evenly across the bottom of the slow cooker insert. Position the seasoned brisket on top with the fat cap facing upward.
04 - Pour beef broth around the sides of the brisket, avoiding direct pouring over the top to preserve the spice rub coating.
05 - Cover with lid and cook on low setting for 8 hours. The brisket is done when it shreds easily with a fork and offers no resistance.
06 - Using tongs, carefully transfer the cooked brisket to a cutting board. Allow it to rest for 10-15 minutes before slicing. Skim excess fat from the cooking liquid if preferred.
07 - Combine BBQ sauce, apple cider vinegar, Worcestershire sauce, and 1/2 cup of reserved cooking juices in a small saucepan. Simmer over medium heat for 5-10 minutes, stirring occasionally until slightly thickened.
08 - Slice the brisket against the grain into thin strips or shred using two forks. Drizzle warm BBQ glaze over the meat and serve immediately.

# Expert Advice:

01 -
  • The house smells incredible all day long, which is basically free aromatherapy
  • Most of the work happens in the first twenty minutes, then you can forget about it
  • Leftovers somehow taste even better, if that's possible
02 -
  • Searing the brisket in a hot skillet before slow cooking adds incredible depth and color
  • Letting the meat rest for at least 15 minutes before slicing keeps all those juices inside
  • Cutting against the grain is the difference between tender bites and chewy disappointment
03 -
  • The brisket is done when it jiggles like gelatin when you shake the slow cooker insert
  • Leftovers freeze beautifully and make the most incredible tacos

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