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A beautifully sliced Slow Cooker Brisket, glazed with sauce and garnished with crispy onions and fresh thyme, served on a white platter with pickles.
Daniel

Ultimate Slow Cooker Beef Brisket

This slow cooker brisket recipe yields incredibly tender, juicy, and flavorful beef that falls apart with a fork. It's the ultimate set-it-and-forget-it meal for a crowd-pleasing dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the Brisket Rub
  • 1/4 cup packed brown sugar
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 1 tsp chili powder
For the Brisket & Braising Liquid
  • 3-4 lbs beef brisket flat cut, fat cap trimmed to 1/4 inch
  • 2 tbsp olive oil
  • 1 large yellow onion sliced
  • 4 cloves garlic smashed
  • 1 cup beef broth low-sodium
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tsp liquid smoke optional, but recommended

Equipment

  • Slow Cooker (6-quart or larger)
  • Large skillet
  • Small mixing bowl

Method
 

Prepare the Rub and Sear the Brisket
  1. In a small bowl, combine all the rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder.
  2. Pat the brisket dry with paper towels. Rub the spice mixture evenly over the entire surface of the brisket, pressing it firmly into the meat.
  3. Heat the olive oil in a large skillet over medium-high heat. Carefully place the brisket in the hot skillet and sear for 3-4 minutes per side, until a deep brown crust forms. Transfer the seared brisket to the slow cooker, fat-side up.
Slow Cook the Brisket
  1. Add the sliced onion and smashed garlic to the bottom of the slow cooker, arranging them around the brisket.
  2. In the same skillet (no need to wipe it clean), whisk together the beef broth, ketchup, apple cider vinegar, and Worcestershire sauce. If using, add the liquid smoke. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
  3. Pour the sauce mixture around the brisket in the slow cooker. Avoid pouring it directly over the top to keep the spice rub intact.
  4. Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-5 hours. The brisket is done when it is fork-tender and shreds easily.
Rest, Slice, and Serve
  1. Carefully transfer the cooked brisket to a large cutting board. Tent it loosely with foil and let it rest for at least 15 minutes before slicing. This is a crucial step for a juicy result.
  2. While the brisket rests, you can prepare the sauce. Skim any excess fat from the surface of the liquid in the slow cooker. For a thicker sauce, pour the liquid into a small saucepan, bring to a simmer, and whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) until thickened.
  3. Find the direction of the muscle grain on the rested brisket and slice thinly against the grain. Serve immediately, drizzled with the warm sauce.

Notes

Choosing Brisket: Look for a 'flat cut' brisket, as it's leaner and has a more uniform thickness, making it ideal for slow cooking.
Slicing is Key: Always slice brisket against the grain. Look for the lines of the muscle fibers and cut perpendicular to them. This ensures maximum tenderness.
Storage: Leftover brisket can be stored in an airtight container in the refrigerator for up to 4 days. Store it with some of the cooking juices to keep it moist.