Description
Crock Pot Brisket is a delicious and tender beef dish slow-cooked to perfection with a flavorful homemade rub and a savory sauce. This easy recipe is made entirely in a slow cooker, combining aromatic spices, BBQ sauce, and honey for a comforting meal perfect for gatherings or family dinners.
Ingredients
Brisket Rub
- 1 ½ tablespoons smoked paprika
- 1 tablespoon sea salt
- 1 ½ teaspoon ground pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
Main Ingredients
- 3 to 4-pound beef brisket
- 3 tablespoons vegetable oil
Slow Cooker Sauce
- 1 cup low sodium beef broth
- 1 cup BBQ sauce
- ¼ cup honey
- 2 tablespoons Worcestershire sauce
- 1 ½ tablespoons minced garlic
- 2 small yellow onions, thinly sliced
Instructions
- Prepare the Rub: In a small bowl, mix together smoked paprika, sea salt, ground pepper, onion powder, garlic powder, ground cumin, and cayenne pepper to create the brisket rub.
- Rub the Brisket: Generously coat the entire surface of the brisket with the prepared rub, ensuring all sides are covered for maximum flavor.
- Sear the Brisket: Heat vegetable oil in a skillet over medium-high heat. Sear the brisket for a few minutes on each side until browned to lock in flavors and create a crust.
- Prepare the Slow Cooker: Lightly spray the bottom of the slow cooker with non-stick spray. In a bowl, whisk together beef broth, BBQ sauce, honey, Worcestershire sauce, and minced garlic to make the cooking sauce.
- Layer Ingredients: Scatter the thinly sliced onions on the bottom of the slow cooker. Carefully place the seared brisket on top of the onions.
- Add Sauce and Cook: Pour the prepared sauce over the brisket. Cover and set the slow cooker to LOW and cook for 6 to 8 hours. Optionally, at the 4-hour mark, flip the brisket and baste with juices to keep it moist.
- Rest the Brisket: Once cooking is complete, leave the slow cooker on warm or keep the lid closed and let the brisket rest for 15 minutes to allow juices to redistribute.
- Serve: Shred the brisket with two forks or slice against the grain for tender pieces. Serve with your favorite sides.
Notes
- Store leftover Crock Pot brisket in an airtight container in the refrigerator for up to 4 days.
- For tender slices, cut the meat against the grain instead of shredding.
- Place the brisket fat side up in the slow cooker so that the fat bastes the meat throughout cooking, keeping it soft and moist.
- You can also adapt this recipe to an Instant Pot for faster cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
