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

Scale

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)

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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.