There is something truly magical about a Slow Cooker Brisket with Barbecue and Chili Sauce Recipe that fills your home with irresistible aromas and your plate with juicy, tender meat bursting with smoky, sweet, and spicy flavors. This dish transforms the humble brisket into a melt-in-your-mouth experience, perfectly complemented by a rich, tangy sauce that’s been slow-cooked to perfection. Whether you are cooking for a weekend gathering or a cozy family dinner, this recipe promises to deliver comfort, depth, and undeniable satisfaction with every bite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a pivotal role in building layers of flavor. From the richly seasoned brisket to the dynamic barbecue and chili sauces, every element contributes to the final masterpiece on your table.
- 1 medium yellow onion (sliced): Adds a sweet, aromatic base that softens during slow cooking.
- 4 cloves garlic (coarsely chopped): Infuses a deep, savory punch throughout the brisket.
- 1 tablespoon olive oil (or as needed): For searing the brisket to lock in juices and add a flavorful crust.
- 4 pounds brisket: The star of the show, chosen for its perfect fat content to ensure tenderness.
- 1 tablespoon chili powder: Provides a smoky heat that complements the barbecue sauce beautifully.
- 1 tablespoon brown sugar: Balances the heat with just the right amount of sweetness.
- 1 teaspoon salt (or to taste): Enhances all the other flavors without overpowering them.
- ¾ teaspoon onion powder: Adds depth and subtle sweetness that blends seamlessly with fresh onion.
- ½ teaspoon black pepper: Gives a mild kick for complexity.
- ¾ cup barbecue sauce: This rich, tangy sauce is essential for that classic smoky flavor.
- ¾ cup chili sauce (or additional barbecue sauce): Brings a vibrant, slightly spicy twist to the sauce base, elevating the dish.
How to Make Slow Cooker Brisket with Barbecue and Chili Sauce Recipe
Step 1: Prepare Your Spice Rub and Sauces
Start by combining chili powder, brown sugar, salt, onion powder, and black pepper in a small bowl. This blend will coat your brisket in a perfect balance of smoky, sweet, and savory flavors. In a separate bowl, mix the barbecue sauce and chili sauce together to create a tangy, zesty sauce that will soak into the meat as it cooks.
Step 2: Layer the Aromatics
Place the sliced onions and coarsely chopped garlic at the bottom of your slow cooker. This creates an aromatic bed that the brisket will rest on, infusing it with a gentle oniony sweetness during the long cooking time.
Step 3: Season and Prepare the Brisket
Pat the brisket dry with paper towels — this step is crucial for getting a nice sear on the meat. Massage your prepared spice rub all over the brisket, making sure every inch is coated evenly so the flavors penetrate deeply during the slow cooking.
Step 4: Sear the Brisket
Heat olive oil in a large skillet over medium-high heat. Sear the brisket for about one minute on each side until it develops a rich brown crust. This caramelization locks in the juices and adds a layer of flavor you just can’t get from slow cooking alone.
Step 5: Assemble in the Slow Cooker
Transfer the seared brisket to sit on top of the onions and garlic in the slow cooker. Pour the combined barbecue and chili sauce evenly over the brisket, ensuring it’s well coated and ready to soak in that luscious, tangy sauce as it cooks low and slow.
Step 6: Slow Cook Low and Slow
Set your slow cooker to low and cook the brisket for 7 to 9 hours until it reaches an internal temperature of 205°F and is tender enough to fall apart with a fork. This slow cooking method transforms the tough cut into an incredibly juicy and tender masterpiece.
Step 7: Optional Broil for Extra Char
For those who love a bit of char, preheat your broiler to high (500°F). Place the brisket on a foil-lined baking sheet and broil about 6 inches from the heat for 4 to 6 minutes until lightly charred, adding a smoky finish that contrasts wonderfully with the tender meat.
Step 8: Prepare the Sauce
While the brisket rests, skim off any excess fat from the sauce and simmer it in a saucepan for about 5 minutes if you want it thicker and more concentrated. This sauce is pure gold and will beautifully coat each slice.
Step 9: Rest and Slice
Let the brisket rest for 10 minutes to allow the juices to redistribute. Then slice thickly against the grain for maximum tenderness and serve it up with the sauce spooned generously on top or on the side.
How to Serve Slow Cooker Brisket with Barbecue and Chili Sauce Recipe
Garnishes
Fresh garnishes like chopped cilantro, thinly sliced green onions, or a sprinkle of smoked paprika add color, brightness, and a hint of freshness that contrast beautifully with the rich brisket.
Side Dishes
This dish pairs wonderfully with classic sides such as creamy mashed potatoes, roasted vegetables, or even a tangy coleslaw that adds crunch and acidity to balance the meal.
Creative Ways to Present
Serve the sliced brisket on toasted sandwich buns for a hearty brisket sandwich, drizzle with extra barbecue sauce and top with pickles for a delicious twist. Alternatively, use the brisket as a filling for tacos with fresh slaw and a squeeze of lime for a smokey, spicy variation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover brisket in an airtight container in the refrigerator for up to four days. Keep the sauce separate if possible to maintain the best texture and flavor when reheating.
Freezing
Slow Cooker Brisket with Barbecue and Chili Sauce Recipe freezes beautifully. Slice the brisket and freeze it along with some sauce in a freezer-safe container or bag for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat the brisket slices in a covered pan over low heat, adding a splash of sauce or broth to keep the meat moist. You can also reheat in the oven wrapped in foil at 325°F until warmed through without drying out the meat.
FAQs
Can I use a different cut of beef instead of brisket?
While brisket is ideal for its fat content and toughness that tenderizes beautifully over slow cooking, you can experiment with chuck roast. Just keep in mind the texture and cooking times may vary slightly.
Is it necessary to sear the brisket before slow cooking?
Searing is highly recommended because it develops a rich, caramelized crust that enhances flavor and helps lock in juices. However, if you’re short on time, you can skip this step.
What if I don’t have chili sauce? Can I substitute it?
Yes! If chili sauce is unavailable, you can replace it with additional barbecue sauce or even a mild hot sauce to keep the balance of sweet and spicy flavors intact.
How do I know when the brisket is done?
The brisket is perfectly cooked when it reaches an internal temperature of about 205°F and is fork-tender, meaning you can easily shred the meat without resistance.
Can I make this recipe in an Instant Pot?
Absolutely! You can adapt this recipe for an Instant Pot by searing the brisket using the sauté function first, then cooking on high pressure for about 70-80 minutes, followed by a natural pressure release. The results are delicious and much faster.
Final Thoughts
There is truly nothing quite like sinking your teeth into a tender slice of homemade slow-cooked brisket, glazed with that luscious barbecue and chili sauce. The Slow Cooker Brisket with Barbecue and Chili Sauce Recipe is a labor of love that rewards you with comfort, flavor, and memories worth savoring. So give it a try, and watch how quickly it becomes a beloved staple in your kitchen and your heart.
Print
Slow Cooker Brisket with Barbecue and Chili Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 8 to 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Brisket recipe delivers tender, flavorful beef cooked low and slow with a sweet and smoky spice rub and tangy barbecue sauce. The brisket is seared first for caramelized edges, then cooked in a slow cooker for up to 9 hours, resulting in melt-in-your-mouth meat perfect for gatherings or a comforting family meal. An optional broil step adds a delightful charred finish.
Ingredients
Main Ingredients
- 1 medium yellow onion, sliced
- 4 cloves garlic, coarsely chopped
- 1 tablespoon olive oil (or as needed)
- 4 pounds brisket
Spice Rub
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 teaspoon salt (or to taste)
- ¾ teaspoon onion powder
- ½ teaspoon black pepper
Sauces
- ¾ cup barbecue sauce
- ¾ cup chili sauce (or additional barbecue sauce as preferred)
Instructions
- Prepare Spice Rub and Sauce: In a small bowl, mix together chili powder, brown sugar, salt, onion powder, and black pepper to form the spice rub. In another bowl, combine barbecue sauce and chili sauce to create the sauce mixture.
- Layer Aromatics in Slow Cooker: Place the sliced onion and chopped garlic at the bottom of a 6-quart slow cooker to create a flavorful base for the brisket.
- Season the Brisket: Pat the brisket dry with paper towels. Massage the prepared spice rub evenly over the entire surface of the brisket to infuse flavor.
- Sear the Brisket: Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides for about 1 minute per side until caramelized and browned, enhancing the flavor and texture.
- Assemble for Slow Cooking: Place the seared brisket on top of the onion and garlic in the slow cooker. Pour the combined sauce over the brisket, ensuring it’s well coated.
- Slow Cook: Set the slow cooker to low and cook the brisket for 7 to 9 hours, or until the meat is tender and the internal temperature reaches 205°F, indicating it is perfectly cooked.
- Optional Broiling: For an added charred finish, preheat the broiler to high (500°F). Transfer the brisket to a foil-lined rimmed baking sheet and broil about 6 inches from the heat for 4 to 6 minutes until lightly charred.
- Prepare the Sauce: While broiling, skim excess fat from the cooking juices. To thicken, pour the sauce into a saucepan and simmer for approximately 5 minutes until slightly reduced.
- Rest and Serve: Let the brisket rest for 10 minutes after cooking to redistribute juices. Slice thickly against the grain and serve with the reserved sauce or extra barbecue sauce for dipping.
Notes
- Optionally, use additional barbecue sauce instead of chili sauce if preferred.
- Letting the brisket rest before slicing ensures juicy, tender slices.
- Broiling after slow cooking adds a nice crispy crust but can be skipped if preferred.
- Skimming fat from the sauce makes it less greasy and more flavorful.
- Cooking times can vary depending on slow cooker model and brisket thickness; check for tenderness and temperature.
