I finally made a Slow Cooker Brisket Easy that falls apart with every bite and makes leftovers vanish faster than I expected.

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I’m obsessed with this slow cooker beef brisket with BBQ sauce because it actually tastes like effort without the effort. I love the way a beef brisket, trimmed of excess fat, shreds into glossy strands that soak up smoke and sweet brown sugar notes.

It’s loud, messy, and totally worth the plate licking. I keep sneaking bites while it rests.

These are the Best Beef Brisket Recipes Crockpot vibes I want at every family weekend. But it’s also party-ready, nothing fussy, just pure, meaty reward.

I can’t stop telling people about it. No ceremony, just carnivore joy all the time.

Ingredients

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Brisket: the hefty protein that becomes fork-tender and comforting.
Kosher salt: brings out meatiness, don’t be shy with it.
Black pepper: adds a little bite and warmth to each bite.
Garlic powder: background garlic punch, easy and reliable.
Onion powder: mellow savory boost, not overpowering at all.
Smoked paprika: a touch of smokiness without firing up the grill.
Brown sugar: sweet counterpoint that caramelizes beautifully on the crust.
Olive oil: helps sear flavors and keeps things from sticking.
Onion: soft, sweet base that melts into the sauce.
Carrots: hearty sweetness and texture that feel homey.
Celery: weirdly underrated, adds depth and mild crunch.
Garlic cloves: real garlic aroma, more honest than powder.
Tomato paste: thickens sauce and gives subtle umami.
Worcestershire: tangy, savory kick that ties meat and veggies.
Beef broth: the liquid backbone, it’s warm and beefy.
Apple cider vinegar: brightens the richness, cuts through fat.
Bay leaves: earthy, herbal note you’ll smell in the sauce.
Fresh thyme: green, slightly lemony herb that feels homegrown.
Dried thyme: basically thyme in a pinch, still does the job.
Cornstarch slurry: optional thickener for a glossy, clingy gravy.

Ingredient Quantities

3 to 4 lb beef brisket, trimmed of excess fat

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

2 tbsp packed brown sugar

1 tbsp olive oil

1 large onion, sliced

3 medium carrots, cut into large chunks

2 celery stalks, cut into large pieces

4 garlic cloves, smashed

2 tbsp tomato paste

2 tbsp Worcestershire sauce

1 1/2 cups low sodium beef broth

1 tbsp apple cider vinegar

2 bay leaves

4 sprigs fresh thyme or 1 tsp dried thyme

1 tbsp cornstarch plus 1 tbsp cold water for optional thickening

How to Make this

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1. Trim excess fat from the 3 to 4 lb brisket and pat it dry, then mix 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 2 tbsp packed brown sugar and rub it all over the meat so it’s well coated.

2. Heat 1 tbsp olive oil in a large skillet over medium high heat until shimmering, then sear the brisket 2 to 3 minutes per side until browned all over; this step adds flavor, don’t skip it even if you’re impatient.

3. Place 1 large sliced onion, 3 medium carrots cut into large chunks, 2 celery stalks cut into large pieces and 4 smashed garlic cloves in the bottom of the slow cooker to form a bed for the brisket.

4. Smear 2 tbsp tomato paste onto the vegetables, add 2 tbsp Worcestershire sauce and pour in 1 1/2 cups low sodium beef broth and 1 tbsp apple cider vinegar; stir the veg a bit so the paste disperses.

5. Put the seared brisket on top of the vegetables, add 2 bay leaves and 4 sprigs fresh thyme or 1 tsp dried thyme tucked around the meat.

6. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the brisket is fork tender and pulls apart easily; resist the urge to lift the lid while it’s cooking.

7. When done, carefully remove the brisket to a cutting board and tent with foil to rest 15 minutes; remove bay leaves and thyme stems from the cooker.

8. If you want a thinner sauce just spoon off some fat and serve, or for a thicker gravy mix 1 tbsp cornstarch with 1 tbsp cold water until smooth, stir into the hot cooking liquid and simmer for 3 to 5 minutes until thickened.

9. Slice brisket against the grain or pull it apart with forks for a shredded style, then return to the sauce to soak up flavor before serving; taste and adjust salt or pepper if needed.

10. Serve with the braised vegetables and spoon extra sauce over the meat, and save leftovers in the sauce for even better flavor the next day.

Equipment Needed

1. Cutting board (large, sturdy)
2. Chef’s knife (sharp)
3. Measuring spoons and measuring cups
4. Small bowl for the rub and spoon
5. Large skillet for searing
6. Tongs or big spatula to flip the brisket
7. Slow cooker or Crock-Pot
8. Wooden spoon or spatula to stir the veg and sauce
9. Instant read meat thermometer and aluminum foil for tenting

FAQ

How long should I cook a 3 to 4 lb brisket in the slow cooker? Cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the meat is fork tender and pulls apart easily.

Do I need to sear the brisket first? No, you don't have to, but searing the brisket in the olive oil for 3 to 4 minutes per side adds a richer color and deeper flavor. It's a little extra step, but worth it if you have time.

How much fat should I trim off? Trim excess fat so there's a thin layer left for flavor and moisture. Removing big, hard chunks of fat helps the rub penetrate and keeps the dish from getting greasy.

Can I use regular beef broth instead of low sodium? Yes, you can. If you use regular broth, taste the sauce near the end and skip adding extra salt at first, since it may already be salty.

How do I thicken the cooking liquid into a gravy? Remove the brisket, skim excess fat, then mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the hot liquid. Cook on high for 10 to 15 minutes until it thickens. If it's still thin, repeat with another 1:1 slurry.

How should I store and reheat leftovers? Cool brisket to room temp, store in an airtight container with some cooking liquid in the fridge for up to 4 days. Reheat gently in a covered dish in a 325 F oven or in a skillet with a bit of liquid, so it doesn't dry out.

Slow Cooker Beef Brisket Recipe Substitutions and Variations

3 to 4 lb beef brisket: can swap for chuck roast or beef short ribs (both are fattier and get fork tender after slow cooking, but chops up different).
2 tbsp packed brown sugar: use 1 1/2 tbsp maple syrup or honey instead (adds different sweetness and a bit more liquid, so reduce broth a touch if you want).
2 tbsp Worcestershire sauce: substitute with 1 1/2 tbsp soy sauce plus 1 tsp apple cider or red wine vinegar for tang and umami.
1 tbsp cornstarch plus 1 tbsp cold water for thickening: use 2 tbsp all purpose flour mixed with a little cold water, or 1 tbsp arrowroot powder mixed with cold water for a clearer, glossy sauce.

Pro Tips

– Let the brisket come closer to room temp for 30 to 60 minutes before searing so it browns better; cold meat seizes up and steams instead, leaving you with less flavor.

– When searing, dont move the meat around. Let it form a deep crust before flipping, then tilt the pan and spoon some of the rendered fat over the top once or twice for extra richness.

– If your slow cooker runs hot, check doneness earlier and plan for the lower end of the time range; also tuck the herbs and bay leaves so they’re easy to pull out, and remove big hunks of fat after resting instead of before so you keep more flavor.

– For a better sauce, skim most fat, then reduce on the stove for a few minutes and finish with the cornstarch slurry only if you need it thicker; taste and add a splash more vinegar or Worcestershire at the end if it tastes flat.

Slow Cooker Beef Brisket Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I finally made a Slow Cooker Brisket Easy that falls apart with every bite and makes leftovers vanish faster than I expected.

Servings

servings

Calories

700

kcal

Equipment: 1. Cutting board (large, sturdy)
2. Chef’s knife (sharp)
3. Measuring spoons and measuring cups
4. Small bowl for the rub and spoon
5. Large skillet for searing
6. Tongs or big spatula to flip the brisket
7. Slow cooker or Crock-Pot
8. Wooden spoon or spatula to stir the veg and sauce
9. Instant read meat thermometer and aluminum foil for tenting

Ingredients

3 to 4 lb beef brisket, trimmed of excess fat
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
2 tbsp packed brown sugar
1 tbsp olive oil
1 large onion, sliced
3 medium carrots, cut into large chunks
2 celery stalks, cut into large pieces
4 garlic cloves, smashed
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 1/2 cups low sodium beef broth
1 tbsp apple cider vinegar
2 bay leaves
4 sprigs fresh thyme or 1 tsp dried thyme
1 tbsp cornstarch plus 1 tbsp cold water for optional thickening

Directions

Trim excess fat from the 3 to 4 lb brisket and pat it dry, then mix 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 2 tbsp packed brown sugar and rub it all over the meat so it’s well coated.
Heat 1 tbsp olive oil in a large skillet over medium high heat until shimmering, then sear the brisket 2 to 3 minutes per side until browned all over; this step adds flavor, don’t skip it even if you’re impatient.
Place 1 large sliced onion, 3 medium carrots cut into large chunks, 2 celery stalks cut into large pieces and 4 smashed garlic cloves in the bottom of the slow cooker to form a bed for the brisket.
Smear 2 tbsp tomato paste onto the vegetables, add 2 tbsp Worcestershire sauce and pour in 1 1/2 cups low sodium beef broth and 1 tbsp apple cider vinegar; stir the veg a bit so the paste disperses.
Put the seared brisket on top of the vegetables, add 2 bay leaves and 4 sprigs fresh thyme or 1 tsp dried thyme tucked around the meat.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the brisket is fork tender and pulls apart easily; resist the urge to lift the lid while it’s cooking.
When done, carefully remove the brisket to a cutting board and tent with foil to rest 15 minutes; remove bay leaves and thyme stems from the cooker.
If you want a thinner sauce just spoon off some fat and serve, or for a thicker gravy mix 1 tbsp cornstarch with 1 tbsp cold water until smooth, stir into the hot cooking liquid and simmer for 3 to 5 minutes until thickened.
Slice brisket against the grain or pull it apart with forks for a shredded style, then return to the sauce to soak up flavor before serving; taste and adjust salt or pepper if needed.
Serve with the braised vegetables and spoon extra sauce over the meat, and save leftovers in the sauce for even better flavor the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.