Crock Pot BBQ Beef Brisket (+Video)
This Crock Pot BBQ Beef Brisket will taste like it’s been smoked and tenderized all day long! It has an amazing flavor and homemade sauce!
A DELICIOUS SLOW COOKED BEEF BRISKET RECIPE
No Smoker? No problem! This Crock Pot BBQ Beef Brisket will taste like it’s been smoked all day long! It has an amazing flavor and a homemade sauce! I think the first time I ever ate beef brisket was when I was well into my adulthood and we had just moved to Texas. I was so used to my Eastern Carolina pork barbecue. We love some Crock Pot Pulled Pork!
NO SMOKER NEEDED!
Americans love their BBQ. And we are very devoted to the style of BBQ we grew up with. So when I moved to Texas (beef country), I had a whole new experience with barbecue. I dove right in and had to try the beloved beef brisket.
WHAT’S THE BEST WAY TO COOK BEEF BRISKET?
Beef brisket a pretty tough cut of meat, and most folks have to cook it for many hours in a smoker to make it tender and flavorful. I don’t have a smoker, but I do have a slow cooker. I can still get a tender and flavorful cut of meat with a hint of smokiness with very little effort. Thank you to Texas for tasty beef BBQ!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- beef brisket
- chili powder
- garlic powder
- celery seeds
- black pepper
- chili sauce
- brown sugar
- dry mustard
- apple cider or distilled vinegar
- Worcestershire sauce
- liquid smoke
HOW TO MAKE CROCK POT BBQ BEEF BRISKET:
Combine the rub ingredients in a small bowl; chili powder, garlic powder, celery seed & pepper.
Rub seasoning onto the meat. Make sure you rub it in good and all over the meat. That’s why it’s called a rub. At this point you can cover it in plastic wrap and pop it in the fridge overnight to really deepen the flavors. If you don’t have time to do that, don’t worry, this will still give your meat great flavor.
When ready, place brisket into bottom of the 6 quart crock pot. Combine all the sauce ingredients and stir together well. Cook’s Note: If you don’t have all the ingredients on hand for this BBQ sauce, just use a bottle of your favorite BBQ sauce.
Pour sauce all over the brisket, coating evenly. Cover and cook on low for about 8 hours.
When ready, remove meat and cut the brisket across the grain, making thin slices (don’t shred). When you cut across the grain, it gives you a tender cut of meat. This brisket is going to be so amazingly tender when it comes out.
Drizzle a bit of the bbq liquid that is left in the slow cooker on top of the cuts of meat (optional.)
Originally published: July 2011
Updated and republished: July 2020
Crock Pot BBQ Beef Brisket (+Video)
- 3 pound flat end trimmed beef brisket (this is the most common cut in grocery stores)
For the rub:
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon celery seeds
- 1/4 teaspoon black pepper
For the sauce:
- 1/2 cup ketchup
- 1/2 cup chili sauce
- 1/4 cup packed brown sugar
- 1/2 teaspoon dry mustard
- 2 Tablespoons apple cider or distilled vinegar
- 2 Tablespoons Worcestershire sauce
- 1 1/2 teaspoons liquid smoke
- Combine the rub ingredients in a small bowl; chili powder, garlic powder, celery seed & pepper.
- Rub onto the meat.
- OPTIONAL: Cover it in plastic wrap and pop it in the fridge overnight to really deepen the flavors.
- Place brisket into bottom of the crock pot. Combine all the sauce ingredients and stir together well.
- Pour sauce all over the brisket, coating evenly.
- Cover and cook on low for about 6-8 hours.
- Remove meat and cut the brisket across the grain, making thin slices.
- Most grocery stores label flat end trimmed beef brisket just as “brisket.” The only time you really see specific labeled cuts of meats are at higher end supermarkets or at butcher shops. In which case, you’ll want to specifically ask for this particular cut.
- For extra flavor: Drizzle a bit of the liquid that is left in the slow cooker on top of the cuts of meat. When you cut across the grain, it gives you a tender cut of meat.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I did a cheaper cut of brisket in the crockpot with this recipe. It was a home run. The brisket was super tender and the leftover juices/BQ sauce was outstanding.
Woo hoo! That is so great to hear Randy – thank you so much!
Can I make this in the oven instead? Directions?
The only beef brisket I could find in nearby stores was HUGE. Instead, I asked the meat cutter to recommend a substitute. I bought a 3 pound boneless beef rump roast. I cooked it for 7 hours on low in the crockpot. Next time, I might give it a little less time. It was tender and very tasty! I made recipe as written, but I used 1 1/4 teaspoons of liquid smoke. Next time, I might use one teaspoon, as I found it a little too “smoky” .
I’m 71 years old and have never cooked brisket, but thanks to you, Brandie, I’m on my way to a delicious meal tomorrow!!!!! You are phenomenal in my book…… every day I get your email and either print off or save one or more of your recipes. They are simple and so tasty! Thank you for putting so much time and energy into your wonderful Country Cook site! So happy I found you!! = )
Easy recipe to follow. Just delish !!!
My husband is in love with this brisket and now requests it once a week. Such great flavor and so tinder! This was my first brisket so if I can do it anyone can.
Yay!! Thank you so much Andrea! I can’t tell you how happy that makes me to hear!!
Hi. Do I just double the ingredients for 5-6lbs brisket? Thanks!
Do you use apple cider vinegar?
What cut of Brisket do you use? Flat end ?? Tip and do you trim it?
Hey Susie. Most of the briskets you find in a grocery store that are usually just labeled “brisket” are usually a flat end and are already trimmed. Those are best for slow cooking. If it isn’t trimmed – then I don’t do any additional trimming. More fat = more flavor. However, your fattier brisket (Texas brisket that is the flat and the tip (with the fat cap) is better for smoking.
Hello, what chili sauce do you use?
Hi Lisa, I just use the Heinz jarred chili sauce. 🙂
I want to try this recipe today but the brisket I have is only 1 1/2 lbs. Should I adjust the cooking time?
I made this for dinner last night and it was sensational. My wife, mother in law, 3 year old and 1 year old loved it.
Brandie, this recipe sounds delicious! I do have 1 question though – is there no salt in the rub?
Hi Sharon! I know, it seems weird but brisket can dry out very quickly. I find when I add salt in the rub, it pulls out the moisture and can end up with a slightly more tough meat (even when slow cooking). Hope that helps!
Love this recipe. We already cooked it once..and now today we cooking it again.
Yay!! Thanks so much for coming back to let me know Mercan! 🙂
Can I cook on high for 4 hours?
Hi there. It’s my first time making a brisket in a slow cooker. I just wanted to ask if this recipe ends up with the beef well done. I’m making this for my girlfriend and she isn’t partial to having pink in the middle. If it’s rare, how long should I cook to achieve well done?
Hi Caulin! I’m sure she will love it 🙂 This will cook it to well done. However, it won’t be dry as if it were cooked under a broiler on the grill. It will be fall-apart tender. Hope that helps! Good luck!
I am so happy to have found this recipe on Pinterest. I have been to America several times in the past. I love the flavours of American food as much as I love the country. I am going to make this recipe tonight . Thanks for sharing the recipe. I’m from Australia
I made this trepidation as I am a certified moron in the kitchen. Every piece of meat I touch seems to spontaneously turn into shoe leather. This was the exception! I volunteer providing meals to veterans at the Veterans Hospital and their families staying at Fisher House. I barely got any of the 6.5 lbs I cooked and there was a lot of foot traffic going back for seconds and thirds. Am now adding it to my repertoire!
Oh Cheryl, that just makes my heart smile. Bless you for being such a kind soul and I am so glad you love this recipe!
Has anyone tried searing the meat in a pan to get a crust that could mimic the bark you would get in a smoker?