This Slow Cooker Beef Brisket is the ultimate comfort food—tender, juicy, and bursting with smoky-sweet flavor. A bold dry rub gives the meat a rich crust, while a tangy BBQ sauce and Worcestershire blend infuse it with deep, mouthwatering taste. After hours of slow cooking, the brisket falls apart effortlessly, making it perfect for BBQ sandwiches, tacos, or served as a hearty main course.
Who is this Recipe For?
This recipe is ideal for:
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Busy home cooks who want a hands-off, foolproof meal.
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BBQ lovers craving that smoky, saucy brisket taste without a smoker.
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Meal preppers, since brisket keeps well and reheats beautifully.
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Families and hosts who need a crowd-pleasing dish for gatherings, potlucks, or Sunday dinners.
Why It’s Great
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Set it and forget it: The slow cooker does the heavy lifting.
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Unbelievably tender: Long, low heat makes the brisket fall-apart juicy.
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Versatile serving options: Sandwiches, tacos, baked potatoes, or a classic dinner plate.
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Flavor-packed rub + sauce: Every bite is smoky, sweet, and savory.
Ingredients
Main Ingredients
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4–5 lbs beef brisket, fat trimmed
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1 beef bouillon cube
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1 cup water
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½ cup BBQ sauce (plus more for brushing)
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3 tablespoons Worcestershire sauce
For the Dry Rub
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1 teaspoon cumin
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2 tablespoons brown sugar
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1 teaspoon ground mustard
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2 tablespoons paprika
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1 teaspoon black pepper
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2 teaspoons onion powder
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2 teaspoons salt
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2 teaspoons garlic powder
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½ teaspoon cinnamon
Instructions
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Preheat & Prepare Rub
Preheat oven to 425°F (220°C). In a small bowl, mix together cumin, brown sugar, ground mustard, paprika, black pepper, onion powder, salt, garlic powder, and cinnamon. -
Season & Sear
Press the dry rub all over the brisket. Place on a parchment-lined baking sheet and bake for 30 minutes. This high-heat sear helps lock in juices and build flavor. -
Prepare Cooking Liquid
In a bowl, whisk together the bouillon cube (dissolved in hot water if preferred), water, BBQ sauce, and Worcestershire sauce. Pour into the slow cooker. -
Slow Cook
Transfer the seared brisket into the slow cooker. Cover and cook on low for 8–10 hours, turning halfway for even cooking, until the meat is tender and easily pulls apart. -
Shred & Sauce
Remove brisket from the slow cooker and shred with two forks. Brush with extra BBQ sauce for more flavor. -
Optional Broil
For caramelized edges, spread shredded brisket on a baking sheet, brush with sauce, and broil for 2–3 minutes, watching carefully.
Kitchen Equipment Needed
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Slow cooker (6-quart or larger)
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Baking sheet & parchment paper
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Mixing bowls
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Forks for shredding
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Whisk
Storage
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Refrigerator: Store leftover brisket in an airtight container with sauce for up to 4 days.
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Freezer: Freeze shredded brisket in freezer bags with sauce for up to 3 months. Thaw overnight in the fridge and reheat gently.
FAQ
1. Do I have to sear the brisket in the oven first?
Yes, the quick sear adds a flavorful crust and helps lock in juices. You can also pan-sear if preferred.
2. Can I cook this on high instead of low?
Yes, but low and slow is best. On high, cook for 5–6 hours until fork-tender.
3. What’s the best way to serve brisket?
Pulled brisket sandwiches, BBQ tacos, nachos, or as a main dish with mashed potatoes and roasted veggies.
4. Can I use a different cut of beef?
Chuck roast can be substituted, but brisket is best for that classic smoky BBQ taste.
Conclusion
This Slow Cooker Beef Brisket is proof that low effort can deliver big rewards. With a bold rub, tangy BBQ sauce, and the magic of slow cooking, you’ll get a melt-in-your-mouth brisket that’s perfect for family dinners, parties, or meal prep.
Serve it saucy, shredded, and caramelized for the ultimate BBQ-style comfort food!
