Juicy Beef Brisket cooked low and slow until tender, basted in a mouthwatering barbecue sauce with a kick of garlic and optional heat! SLOW COOKER, OVEN, INSTANT POT OR PRESSURE COOKER METHODS INCLUDED!
Filled with amazing flavour, this beef brisket recipe is deliciously easy to prepare. Rubbed with the best dry rub and smothered in a mouthwatering barbecue sauce, this is the stuff food dreams are made of.
BEEF BRISKET
The best Brisket is full flavoured with spices to make the beef shine. A fool-proof recipe with a delicious homemade rub and barbecue sauce that will totally knock your socks off.
Brisket is a beef cut from the breast section of the animal and normally sold boneless. Because brisket is a tough cut of meat, it yields the best results when slow cooked or braised in a slow cooker.
A rare cut, Brisket is unlike other beef cuts like chuck or short ribs where the beef falls apart and shreds. For instance, when slow cooking for hours, it holds its shape and slices easily instead of shredding.
Therefore, it is the perfect cut to slice and pile into sandwiches, sliders or serve on its own with a good heaping of mashed potatoes.
HOW TO COOK BEEF BRISKET
Firstly, you’re going to start with an incredible spice mix to rub all over your beef brisket. Don’t let the semi-long list of spices deter you! This is where all of the flavour comes in without any need of marinating.
All you need is:
- Garlic and onion powders
- Paprika (mild or smoky)
- Salt and black cracked pepper
- Cumin
- Ground Chili or Cayenne powder (optional for a kick of heat).
In addition, you’re going to drizzle your brisket all over with olive oil to let that rub spread nice and evenly.
(FOR FULL RECIPE, SEE RECIPE BOX BELOW).
HOW DO YOU MAKE BEEF BRISKET TENDER?
The best place to get your brisket tender and juicy without drying it out is the slow cooker. It is absolutely fool-proof and perfect for first-timers OR for lovers of slow cooked beef.
Whip up your barbecue sauce and pour half of it all over your beef — you’re going to use the remaining half for later when basting! Let it cook low and slow for 8 to 10 hours.
Lastly, for crispy, charred edges, you’re going to broil or grill it in the oven to caramelize the edges and create a beautiful crust on the meat. I love mixing the pan juices leftover in the slow cooker bowl into the remaining barbecue sauce to baste the brisket in for the ultimate flavour!
WHAT SIZE BRISKET SHOULD I BUY?
For this recipe, use a 4 pound cut (or 2 kilo). If you have a larger or smaller cut, you won’t need to alter the measurements of spices or sauce because there is plenty to go around. The more the merrier!
Usually uncooked weight equal to 1/2 pound (or 1 kilo) per person is the suggested way to go. You can always ask for two pounds extra to allow for delicious leftovers.
WHAT CAN I USE INSTEAD OF BRISKET?
You can substitute other beef cuts for this recipe, like a boneless chuck roast, blade roast or even short ribs.
MORE BEEF RECIPES
Beef Bourguignon (Julia Child Recipe)
Slow Cooker Beef Stew
Beef And Guinness
Slow Cooker Beef Ragu
Beef Brisket
Ingredients
BEEF BRISKET SEASONING:
- 4 pounds (2 kg) beef brisket
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon cracked black pepper
- 1/2 teaspoon cumin
- 1 teaspoon chili or Cayenne powder (optional)
- 2 tablespoons olive oil
SAUCE:
- 2 cups (500ml) barbecue sauce
- 3 tablespoons minced garlic
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1/2 - 1 tablespoon cayenne pepper (optional for heat)
- 1 teaspoon salt
Instructions
SLOW COOKER:
- Spray inside of a 6-quart slow cooker with cooking spray. Place brisket in slow cooker bowl.
- Combine seasoning ingredients together and pour over the brisket. Drizzle with oil and rub the seasoning all over the brisket.
- Mix sauce ingredients together and completely cover brisket with half of the sauce. Refrigerate remaining sauce to use later.
- Cover brisket with lid and cook on low setting for 8-10 hours, or high setting for 4-5 hours.
- When brisket is tender, transfer onto an oven tray (or baking sheet), lined with parchment paper or foil.
- Pour 1/4 cup of juices from the slow cooker bowl into the remaining sauce. Baste brisket with sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges. Baste again and broil (grill) until sticky and charred on the edges.
- Rest for 10 minutes to allow the juices to recirculate back into the meat before serving.
- To serve, slice brisket thinly across the grain and serve with remaining barbecue sauce.
PRESSURE COOKER:
- Spray inside of a pressure cooker bowl with cooking spray. Place brisket, fat side up, into the pot and season brisket as above.
- Mix sauce ingredients together and completely cover brisket with half of the sauce. Refrigerate remaining sauce to use later. Cover and seal according to manufacturer’s instructions.
- Set to Manual at High Pressure and cook for 1:30 hours.
- Quick release to remove steam and pressure, then unlock and carefully remove the lid. Set brisket onto oven tray and continue the recipe as above (FROM STEP 6).
OVEN METHOD:
- Season brisket as above and place into a roasting tray.
- Add 1 cup beef broth and 1 cup water to the base of the pan. Cover tightly with foil and cook at 350°F (175°C) for the first hour.
- Reduce temp down to 300°F (150°C) and continue cooking for a further 3-4 hours, or until fork-tender.
- Pour 1/4 cup of juices from the roasting tray into the remaining bbq sauce. Baste with sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges. Baste again and broil (grill) until sticky and charred on the edges.
- Rest for 10 minutes to allow the juices to recirculate back into the meat before serving. To serve, slice brisket thinly across the grain and serve with remaining barbecue sauce.
Maryse says
Great recipe! My husband and I made this tonight in the crock pot (with a dash of botled smoke.) We will definitely make it again. Thank you for sharing your recipe.
Brandi says
Fat side down or up?? Which would give the best results?
Sam says
Sweet baby rays is the only way to go. A crockpot brisket? I’m from west Texas and would get slapped if I ever tried that. Even if you don’t have a smoker the oven is better. I marinate all night. Season however you want next day. I cook it really high, about 425 until really browned on both sides for about an hour. Then I cover with foil and turn down heat to about 225 and cook for about 2 hours until done. That’s for a big brisket. Less time if smaller that way you get a little char that’s what makes brisket good.
Karina says
Awesome! The best thing about cooking is that we can do what fits our own lifestyle and preferences. 🙂
Krista Hahn says
We’ve made this twice now and it’s been great both times! The only thing I changed the second time was not adding 1/4c of the cooking juices to the BBQ sauce. I added a 1/4c of water instead and mixed it well, The reason being is the cooking juices have a lot of fat in them so if you end up refrigerating the BBQ sauce later, it gets a layer of fat on the top…and then no one wants to eat it. 😉 Very good, thank you!
Liz W says
I am usually terrible at cooking brisket. This is the first time I got it right, and boy was it delicious! A winner for sure if you like flavor.
Jacinta Walters says
Absolutely beautiful. This recipe is a keeper. Cooked this in the slow cooker yesterday and everybody loved it. I will be making this again. Thanks for a great recipe.
Lori says
LOVE this recipe! I’d like to try it with short ribs.. which I have never made before. Any special instructions?
Tracy says
How would I do this in crockpot without bbq sauce?
A. Bennett says
Absolutely Delicious!! Made it as a special Easter dinner and it was 5 stars from everyone. Didn’t change a single thing about the recipe but made it with blade roast as it was the only cut available in my small town.
Susan CANTOR says
Outstanding!
DeeO says
I have been following you for awhile and enjoyed your recipes. Always 5 stars and I can’t wait to eat my brisket tonight!
Larry says
Magnificent! We live in the wilds of southern Germany, but I have the slow cooker I packed when I moved here from the States and, with this, it definitely earned its keep. I have several other beef brisket recipes, but yours blows the others away. Great spice mix, and it complemented the barbecue sauce (a mix of three – 2 Bullseye varieties and a Kraft – because the bottles in Germany are small) mixture perfectly. Thanks for the recipe – this is a keeper.
David says
Head Country (available online) is also an excellent BBQ sauce, and is very popular here in Oklahoma.
Kira says
Can you do this in a pressure cooker? I’m fine waiting, especially if it needs time to get that great taste. I’m just curious because I love my new pressure cooker/InstaPot.
Karina says
ABSOLUTELY KIRA! Recipe has now been updated.
Jo says
Can this recipe be used with a tri tip?
Karina says
Hi Jo! YES! Just as good.
Peggy Belcher says
Could I substitute a large London Broil for the brisket?
Karina says
Absolutely.
Nancy Luttrell says
My favorite BBQ sauce for brisket is Woody’s. Great flavor!
Karina says
Thank you for the suggestion Nancy!
Tarre Smith says
would an instant pot make this just as tender and flavorful? If so, how long should I cook?
Karina says
Recipe has been updated Tarre!
David says
Hi would this taste good if eaten cold and thinly sliced like cold cuts ?
Traveler says
Re BBQ Sauce. I love, love Sweet Baby Ray’s.
Karina says
Yes that is a good one also, thanks Traveler.
Marie says
Could you make this in the oven?
Karina says
Hi Marie! Recipe has been updated to include oven method.
kasey says
do you have a barbecue sauce recipe that you like? can’t wait to try this!
amy says
what brand of bbq sauce do you use for this? seems like i cant find one that i really like lately so im open to suggestions. thanks!
Brenda Caldwell says
KC Masterpiece is great. Stubbs is also very good.
Karina says
Thanks Brenda!