Crockpot brisket gives you tender, sliceable beef without a smoker. A brisket flat is rubbed with brown sugar and smoked paprika, set on a bed of onions and slow cooked in a tangy BBQ broth until it is tender enough to cut with a fork.
Slice it against the grain for dinner, or shred it for sandwiches.
Why You Will Love This Crockpot Brisket
- No smoker needed. Smoked paprika gives a smoky flavor.
- Tender and juicy. 8 to 10 hours of gentle heat.
- Make-ahead friendly. Brisket slices best when chilled.
- Feeds a crowd. Great for holidays and game day.
Ingredients for Crockpot Brisket
- Brisket: 3 to 4 lb (1.4 to 1.8 kg) beef brisket flat. Trim it to fit your slow cooker if needed.
- Rub: Brown sugar, smoked paprika, chili powder, garlic and onion powder, salt and pepper.
- Sauce: Beef broth, BBQ sauce and Worcestershire sauce.
How to Make Crockpot Brisket
Step 1: Rub the brisket
Mix the brown sugar and spices and rub all over the brisket.
Step 2: Layer
Spread the onions in a 6-quart slow cooker and lay the brisket on top, fat side up.
Step 3: Add the sauce
Whisk the broth, BBQ sauce and Worcestershire and pour around the brisket.
Step 4: Slow cook
Cover and cook on LOW for 8 to 10 hours, until very tender.
Step 5: Rest and slice
Rest 15 minutes, then slice thinly against the grain. Spoon the juices and onions over the top.
Tips for the Best Crockpot Brisket
- Fat side up. The fat melts down and bastes the meat.
- Slice against the grain. Look for the lines in the meat and cut across them for tender slices.
- Chill for clean slices. Refrigerate overnight, slice cold, then reheat in the juices.
- Finish in the oven. Brush with BBQ sauce and broil 3 to 4 minutes for a sticky crust.
What to Serve with Crockpot Brisket
Serve with crockpot mashed potatoes or coleslaw and cornbread, or pile onto buns with pickles.
Easy Variations
- Onion soup brisket. Replace the rub with 1 packet onion soup mix.
- Holiday brisket. Use 1 cup crushed tomatoes and 2 tbsp brown sugar instead of BBQ sauce.
- Spicy. Add 1 chipotle pepper in adobo.
How to Store and Reheat
Refrigerate in the juices up to 4 days, or freeze slices in their juices up to 3 months.
Equipment I Used
- 6-quart oval slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Wooden cutting board with handle: for slicing and serving right at the table.
- 3-piece ceramic serving bowl set: takes food straight from the crock to the table.
- 360-degree rotating spice rack: keeps every spice within reach.
Want even more tender meat? The Braised to Perfection guide explains the low-and-slow method step by step.
Crockpot Brisket
Ingredients
Method
- Mix the brown sugar and spices and rub all over the brisket.
- Spread the onions in a 6-quart slow cooker and lay the brisket on top, fat side up.
- Whisk the broth, BBQ sauce and Worcestershire and pour around the brisket.
- Cover and cook on LOW for 8 to 10 hours, until very tender.
- Rest 15 minutes, then slice thinly against the grain. Spoon the juices and onions over the top.
Notes
Crockpot Brisket FAQ
How long does brisket take in the crockpot?
A 3 to 4 lb brisket flat takes about 8 to 10 hours on LOW.
Should brisket be fat side up or down in a slow cooker?
Fat side up, so the fat bastes the meat as it melts.
Do I need to sear brisket first?
No. It is optional and adds some flavor, but the rub and slow cooking give plenty.
Why is my brisket tough?
It needs more time, or it was sliced with the grain. Cook until fork-tender and slice across the grain.
