This slow cooker brisket is an effortless way to prepare a tender and juicy beef dinner for any dinner or gathering! Lightly seasoned with my homemade brisket dry rub, each bite has incredible flavor! Let your slow cooker do the hard work for you, and enjoy this delicious and hearty meal with your family on your busy weeknights!
Easy Slow Cooker Brisket Recipe
A slow-cooked brisket is an amazingly flavorful beef dinner to make when you don't have extra time to spend in the kitchen! With just 15 minutes of light prep work, before your slow cooker takes over, it can't get any easier than this recipe.
All you have to do is season your brisket with my brisket dry rub (or your favorite brand) and go about your day while it cooks low and slow. Then baste it with BBQ sauce and let the outside caramelize in the oven before serving!
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🥘 Slow Cooker Brisket Ingredients
Grab a nice brisket and your favorite BBQ sauce to get this easy family meal underway! All it takes is a few ingredients to make a hearty main dish.
- Brisket - 5-6 pound beef brisket, untrimmed.
- Brisket Dry Rub - ½ batch of my brisket dry rub; you can use either my recipe or your favorite brand.
- BBQ Sauce - 1 cup of your favorite BBQ sauce.
- Liquid Smoke (optional) - 2 teaspoons of liquid smoke.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make A Slow Cooker Brisket
All it takes is 15 minutes of light prep work before your slow cooker takes over! To begin, you will need a crock pot (slow cooker), a baking sheet, a basting brush, and measuring cups.
A 5-6 pound brisket will make approximately 8 servings! There's plenty for your family to enjoy and to even have seconds.
- Season. Sprinkle the brisket dry rub (a half batch of my tasty brisket dry rub recipe) all over a 5-6 pound brisket, spreading the seasoning evenly over the entire surface of the meat. Place the seasoned brisket into the slow cooker with the fat cap facing upward.
- Cook. Replace the slow cooker lid, then cook on low for 10 or more hours.
- Sauce. Preheat your oven to 390°F (200°C) and combine the 1 cup BBQ sauce and 2 teaspoons liquid smoke. Remove the brisket from the slow cooker with tongs and place it on a baking tray. Slather the brisket with your BBQ sauce on all sides.
- Sear. Bake the brisket in the oven for 15 minutes or until the outside is nicely browned and caramelized.
- Serve. Rest for 10 minutes, then use a sharp knife to slice the meat against the grain and serve with any remaining BBQ sauce.
Pair your slow cooker brisket with your favorite BBQ side dishes like potato salad and macaroni! For more easy and tasty side ideas, check out my full collection of what to serve with brisket. Enjoy!
💭 Angela's Tips & Recipe Notes
- 3-4 pound brisket on low for 8-10 hours or on high for 5-6 hours.
- 5-6 pound brisket on low for 10-12 hours or on high for 7-8 hours.
- Your brisket is done when it is no longer pink, is easily pulled apart, but is not falling apart.
- Let your brisket rest for 10 minutes under a loosely tented piece of aluminum foil. This will allow the brisket to absorb most of the juices resulting in extra moist slices of meat!
🥡 Storing & Reheating
Let the brisket cool completely, then store your leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing Slow Cooker Brisket
Place your cooled brisket in a heavy-duty storage bag and squeeze out the excess air. Enjoy your brisket within 3 months. Thaw in your refrigerator overnight before following the reheating instructions.
Reheating Slow Cooker Brisket
Wrap your brisket with foil and bake it in an oven-safe dish at 300°F (150°C) for 20 minutes or until it is heated enough to your liking. For more ways to reheat your brisket, check out this article on how to reheat brisket!
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❓ Recipe FAQs
The brisket is done cooking when it is tender, no longer pink, and can easily be pulled apart with a fork. The internal temperature of the brisket should be between 185°F (85°C)-205°F (95°C).
For this recipe, no, even though normally you would want to trim the fat on a brisket before cooking! In this case, the fat helps keep the meat extra juicy and moist. It also prevents the brisket from drying out while cooked low and slow. You can always cut the fat off before serving if preferred!
Great question! I would pair the brisket with a few of your family's favorite BBQ side dishes for a complete meal. Try my Hawaiian macaroni salad, baked beans, or deviled eggs. Or you can top some slices of brisket with coleslaw for some tasty sliders!
😋 More Tasty Beef Recipes
- Ground Beef Taquitos - An easy and flavorful Mexican dish that's filled with seasoned beef, onion, green chilies, and garlic!
- Roast Beef Sandwich - A hearty sandwich with tender slices of roast beef and a horseradish mayonnaise spread!
- Zucchini Boats with Ground Beef - These zucchini boats are a hearty and filling vegetable dish that can be served as an appetizer or main course!
- Corned Beef Hash - A hearty and savory breakfast food that's perfect for a cozy morning!
- Beef Top Round Roast - An easy-to-prepare beef dinner that has juicy meat and a perfectly caramelized crust!
- Beef Chuck Roast - This one-pot beef dinner is seared until golden and completed with carrots and potatoes!
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📖 Recipe Card
Slow Cooker Brisket
Ingredients
- 5-6 lb beef brisket
- ½ batch brisket dry rub (see recipe, or use your favorite brand)
- 1 cup BBQ sauce (use your favorite brand)
- 2 teaspoon liquid smoke (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Sprinkle the brisket dry rub all over the brisket and spread it evenly over the entire surface of the meat. Place the seasoned brisket into the slow cooker with the fat cap facing upward.
- Replace the slow cooker lid, then cook on low for 10 or more hours.
- Preheat your oven to 390°F (200°C) and combine the BBQ sauce and liquid smoke. Remove the brisket from the slow cooker with tongs and place it on a baking tray. Slather the brisket with your BBQ sauce on all sides.
- Bake the brisket in the oven for 15 minutes, or until the outside is nicely browned and caramelized.
- Rest for 10 minutes with a piece of aluminum foil over the brisket. Then use a sharp knife to slice the meat against the grain and serve with any remaining BBQ sauce.
Notes
- 3-4 pound brisket on low for 8-10 hours or on high for 5-6 hours.
- 5-6 pound brisket on low for 10-12 hours or on high for 7-8 hours.
- Your brisket is done when it is no longer pink, is easily pulled apart, but is not falling apart.
- Let your brisket rest for 10 minutes under a loosely tented piece of aluminum foil. This will allow the brisket to absorb most of the juices resulting in extra moist slices of meat!
- To store: Let the brisket cool completely, then store your leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze: Place your cooled brisket in a heavy-duty storage bag and squeeze out the excess air. Enjoy your brisket within 3 months. Thaw in your refrigerator overnight before following the reheating instructions.
- To reheat: Wrap your brisket with foil and bake it in an oven-safe dish at 300°F (150°C) for 20 minutes or until it is heated enough to your liking. For more ways to reheat your brisket, check out this article on how to reheat brisket!
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