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!
CROCK POT BBQ BEEF BRISKET
NO SMOKER NEEDED!
WHAT'S THE BEST WAY TO COOK BEEF BRISKET?
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
flat end trimmed beef brisket (this is what most grocery stores carry)
For the rub:
chili powder
garlic powder
celery seeds
black pepper
For the BBQ sauce:
ketchup
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, remove meat and cut the brisket across the grain, making thin slices. See diagram below. 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. Reminder: You always want to cut against the grain of any cut of meat. It keeps it tender. You don't want to shred it.
WANT MORE DELICIOUS RECIPES LIKE THIS ONE? TRY THESE!
CROCK POT BEEF DIPS
CROCK POT MISSISSIPPI POT ROAST
THE BEST CROCK POT BBQ RIBS
SMOKED BEEF RIBS
CROCK POT BBQ PORK CHOPS
SLOW COOKER MEATBALL SANDWICHES
CROCK POT PORK CHOPS & GRAVY
INSTANT POT CORNED BEEF (WITH IRISH SLAW)
CROCK POT UNSTUFFED CABBAGE ROLLS
CROCK POT BBQ BEEF BRISKET
Ingredients
- 3 lb flat end trimmed beef brisket
For the rub:
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon celery seeds
- ¼ teaspoon black pepper
For the sauce:
- ½ cup ketchup
- ½ cup chili sauce
- ¼ cup packed brown sugar
- ½ teaspoon dry mustard
- 2 tablespoon apple cider or distilled vinegar
- 2 tablespoon Worcestershire sauce
- 1 ½ teaspoon liquid smoke
Instructions
- 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.
Video
Notes
Nutrition
Nutritional Disclaimer
“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.
Randy Aldrich
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.
Brandie @ The Country Cook
Woo hoo! That is so great to hear Randy - thank you so much!
Maryann
Can I make this in the oven instead? Directions?
Kathy
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" .
Susan
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!! = )
Jackie Hill
Easy recipe to follow. Just delish !!!
Andrea
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.
Brandie @ The Country Cook
Yay!! Thank you so much Andrea! I can't tell you how happy that makes me to hear!!
Aileen
Hi. Do I just double the ingredients for 5-6lbs brisket? Thanks!
VW
Do you use apple cider vinegar?
Susie
What cut of Brisket do you use? Flat end ?? Tip and do you trim it?
Brandie @ The Country Cook
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.
Lisa Winslow
Hello, what chili sauce do you use?
Brandie @ The Country Cook
Hi Lisa, I just use the Heinz jarred chili sauce. 🙂
Candace
I want to try this recipe today but the brisket I have is only 1 1/2 lbs. Should I adjust the cooking time?
Jack
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.
Sharon Rasmussen
Brandie, this recipe sounds delicious! I do have 1 question though - is there no salt in the rub?
Brandie @ The Country Cook
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!
Mercan
Love this recipe. We already cooked it once..and now today we cooking it again.
Brandie @ The Country Cook
Yay!! Thanks so much for coming back to let me know Mercan! 🙂
Tom May
Can I cook on high for 4 hours?
Caulin
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?
Brandie @ The Country Cook
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!
Gail
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
Cheryl
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!
Brandie
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!
Paul
Has anyone tried searing the meat in a pan to get a crust that could mimic the bark you would get in a smoker?