Slow Cooker Barbecue Brisket
Tender slow cooker barbecue brisket loaded with smoky flavor, shredded to perfection, and served on buns or tacos—an easy, crowd-pleasing comfort meal.
Ingredients
For the Brisket:
- 3 (up to 4 lbs) beef brisket
- 1 tbsp oil
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1½ tsp salt, or to taste
- ½ tsp black pepper
- ½ tsp cayenne pepper optional, for some spicy kick
For the Sauce:
- 1 cup BBQ sauce your favorite brand or homemade
- ½ cup beef broth
- 2 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 1 tbsp mustard
For Assembling:
- Coleslaw
- Cheddar cheese shredded
- Shredded brisket
- Brioche buns or tortillas optional
Instructions
Prepare the Brisket:
- Pat the brisket dry with paper towels. In a small bowl, mix together the paprika, chili powder, garlic powder, onion powder, cumin, salt, black pepper, and cayenne (if using). Rub the spice mixture all over the brisket, ensuring it's evenly coated. If you have time, let it sit for 30-60 minutes (or overnight in the fridge) for better adhesion and flavor penetration.
- Heat a large skillet (cast iron works well) over medium heat with a little oil. Sear the brisket for 2-3 minutes per side until nicely browned.
- Place the seared brisket into the slow cooker.
Make the Sauce:
- In a bowl, whisk together the BBQ sauce, beef broth, apple cider vinegar, Worcestershire sauce, brown sugar, and mustard.
Slow Cook:
- Pour the sauce over the brisket in the slow cooker.
- Cover and cook on LOW for 8–10 hours or on HIGH for 5–6 hours, until the brisket is very tender and falls apart easily.
Shred the Brisket:
- Remove the brisket from the slow cooker and place it on a cutting board or a large dish.
- Use two forks to shred the brisket into bite-sized pieces.
- Alternatively, you can simply cut the brisket into slices across the grain, then serve it with the reserved sauce or additional barbecue sauce.
Mix & Serve:
- Return the shredded brisket to the slow cooker and mix it with the sauce.
- Let it sit for 10–15 minutes on the "Keep Warm" setting to absorb the flavors.
Assemble:
- Toast brioche buns (optional), then layer shredded brisket, cheddar cheese, and coleslaw. Serve warm.
Notes
Tips and Tricks:
Searing Option: For extra flavor, sear the brisket in a hot pan with oil for 2–3 minutes per side before placing it in the slow cooker.
Storage: Store leftover shredded brisket in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheating: Warm in a skillet over medium heat or microwave with a bit of beef broth to keep it moist.
For Tacos/Burritos: Warm tortillas, fill them with shredded brisket, coleslaw, and cheese. Add extra BBQ sauce if desired.
For a Bowl: Serve the brisket over mashed potatoes, rice, or cauliflower rice, topped with coleslaw and cheese.
Searing Option: For extra flavor, sear the brisket in a hot pan with oil for 2–3 minutes per side before placing it in the slow cooker.
Storage: Store leftover shredded brisket in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheating: Warm in a skillet over medium heat or microwave with a bit of beef broth to keep it moist.
For Tacos/Burritos: Warm tortillas, fill them with shredded brisket, coleslaw, and cheese. Add extra BBQ sauce if desired.
For a Bowl: Serve the brisket over mashed potatoes, rice, or cauliflower rice, topped with coleslaw and cheese.
Tried this recipe?Let us know how it was!