If you’re of the opinion that the only way to cook brisket is in a smoker, this recipe is sure to change your mind. See, the secret to good brisket is cooking it low and slow and there’s nothing the slow cooker does better, so what better place to cook it? This method turns out mouthwatering, tender, juicy brisket every time and though you need a little help from the oven to get those lovely caramelized ends, your crockpot makes incredibly easy work of it.
The slow cooker takes all of the guesswork out of making great brisket. You set it to cook and walk away and hours later, you have reliably fork-tender, flavorful brisket without having to futz over it or worry about temperatures. While this is simple and the slow cooker does most of the work for you, there are a few steps you have to take to get perfect brisket.
First, you need a great rub. Our mixture is brown sugar, paprika, onion powder, garlic powder, cumin, ground mustard, black pepper, salt, and a touch of cinnamon. It’s delicious and smoky and just sweet enough, but if you have a favorite you can certainly swap it out. Once you’ve rubbed that into your meat, you’ll give the brisket 30 minutes in a 425 degree oven. This gives the meat some color and flavor that the low heat of the slow cooker can’t manage, so don’t skip this step. Once that’s done, your slow cooker takes it the rest of the way!
Pop some barbecue sauce and liquid into the crockpot and tuck the meat in there with it. If your brisket is too large, you can cut it in half to make it fit. You’ll want to cook it on low for eight to ten hours, turning the meat halfway through. It will be incredibly tender when the time is up, but the final flourish is to brush it with barbecue sauce and pop it back in the oven for just a few minutes to caramelize that sauce. It’s as good as if it had come out of a smoker but it’s a whole lot simpler!
INGREDIENTS
4-5 lbs beef brisket, trimmed of fat
1 cup water
1 beef bouillon cube
3 tablespoons Worcestershire sauce
1/2 cup barbecue sauce, plus more for serving
FOR THE RUB:
2 tablespoons brown sugar
2 tablespoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon ground mustard
1 teaspoon black pepper
2 teaspoons salt
1/2 teaspoon cinnamon
PREPARATION
Preheat oven to 425°F and line a rimmed baking sheet with parchment paper or aluminum foil.
Spray slow cooker insert with nonstick spray.
Pat brisket dry. If it’s too long to fit into slow cooker, you can cut in half.
In a small bowl, whisk together the ingredients for the rub: brown sugar, paprika, onion powder, garlic powder, cumin, ground mustard, black pepper, salt, and cinnamon.
Rub evenly all over brisket, then place meat on prepared baking sheet.
Place in oven and bake 30 minutes.
To the slow cooker, add barbecue sauce, 1 cup water, Worcestershire sauce, and bouillon cube. Stir to combine.
Transfer brisket to slow cooker. Cover and cook on low 8-10 hours, turning meat over halfway through the cooking time.
When meat is done, transfer brisket to a baking sheet lined with foil. Brush with barbecue sauce, then broil until caramelized, 5-10 minutes.
Slice thinly across the grain or chop and serve with barbecue sauce. Enjoy!
Recipe adapted from Carlsbad Cravings.