Good Beef For Slow Cooking

Slow Cooker Barbecue Beef Brisket

Total Time

Prep: 10 min. Cook: 4 hours

Makes

8 servings

I enjoy fixing a sit-down meal for my husband and myself every evening, so this slow cooker barbecue beef brisket is often on the menu. It is fairly inexpensive and takes little effort to prepare. Let's not forget the wonderful flavor, too! —Anita Keppinger, Philomath, Oregon

Slow Cooker Barbecue Beef Brisket

Slow Cooker Barbecue Beef Brisket Recipe photo by Taste of Home

Ingredients

1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
1 fresh beef brisket (2-1/2 pounds), trimmed
SAUCE:
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 1-1/2 teaspoons liquid smoke, optional
1/2 teaspoon ground mustard

Directions

In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker.
In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside.
Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.

Slow Cooker BBQ Beef Brisket Tips

How do you slice slow cooker barbecue beef brisket?

Use a good sharp knife (or a serrated one) to slice the beef brisket. Also, be sure you're cutting the meat across the grain—this makes it more tender and easier to chew. Discover how to cut each type of steak.

How else can you cook barbecue beef brisket?

Brisket is best cooked low and slow. Covering and baking the brisket in a 325° oven until tender is a popular technique. Many folks also like to grill their brisket over indirect heat (Psst! Slather it near the end of cooking with a signature barbecue sauce.) Alternately, use the pressure cooker to sit down to a tender brisket fast—but with that cooked-all-day taste you crave!

Do you cook brisket fat side up or down in the slow cooker?

Let gravity work for you! Cook the meat fat side up, and the delicious juices will naturally baste the roast as it cooks. You'll love all of our lip-smacking brisket recipes.

—Christine Rukavena, Taste of Home Book Editor

Editor's Note

Place sliced brisket in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add water if necessary.

Nutrition Facts

1 each: 242 calories, 6g fat (2g saturated fat), 60mg cholesterol, 810mg sodium, 16g carbohydrate (14g sugars, 0 fiber), 29g protein.