CROCK POT BBQ BEEF BRISKET
VIDEO INCLUDED BELOW:
NO SMOKER NEEDED!
WHAT’S THE BEST WAY TO COOK BEEF BRISKET?
WHAT YOU’LL NEED:
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.
Enjoy!
Originally published: August 2012
Updated & republished: April 2019
CROCK POT BBQ BEEF BRISKET
Ingredients
- 3 lb flat end trimmed beef brisket
For the rub:
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp celery seeds
- 1/8 tsp black pepper
For the sauce:
- 1/2 cup ketchup
- 1/2 cup chili sauce
- 1/4 cup packed brown sugar
- 1/2 tsp dry mustard
- 2 tbsp apple cider or distilled vinegar
- 2 tbsp Worcestershire sauce
- 1 1/2 tsp liquid smoke
Instructions
- Combine the rub ingredients in a small bowl; chili powder, garlic powder, celery seed & pepper.
- Rub onto the meat.
- Make sure you rub it in good and all over the meat.
- 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.
- 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
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Paul says
Has anyone tried searing the meat in a pan to get a crust that could mimic the bark you would get in a smoker?
Cheryl says
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 says
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!
Gail says
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
Caulin says
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 says
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!
Tom May says
Can I cook on high for 4 hours?
Mercan says
Love this recipe. We already cooked it once..and now today we cooking it again.
Brandie @ The Country Cook says
Yay!! Thanks so much for coming back to let me know Mercan! 🙂
Sharon Rasmussen says
Brandie, this recipe sounds delicious! I do have 1 question though – is there no salt in the rub?
Brandie @ The Country Cook says
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!
Jack says
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.
Candace says
I want to try this recipe today but the brisket I have is only 1 1/2 lbs. Should I adjust the cooking time?
Lisa Winslow says
Hello, what chili sauce do you use?
Brandie @ The Country Cook says
Hi Lisa, I just use the Heinz jarred chili sauce. 🙂
Susie says
What cut of Brisket do you use? Flat end ?? Tip and do you trim it?
Brandie @ The Country Cook says
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.
VW says
Do you use apple cider vinegar?