Slow Cooker Brisket is incredibly tender, super flavorful, and is worth the wait of the cook time! Marinated to perfection and slow cooked until it’s melting in your mouth, this brisket can’t be beat.
Slow Cooker Brisket
I’m warning you right now, when I say slow cooker brisket, I mean slow. Like super slow. Like 16-24 hours slow. Now half of that is the time it takes for the brisket to marinate, but it does cook in the crockpot for a good 8-12 hours. But if you want it done right, you have to be patient. And I can tell you, this brisket is done right. The smoky, savory flavors of the marinade melt into the beef. The bright taste of mustard along with liquid smoke and savory onions in beef broth create an incredibly in depth flavor pallet that makes all the waiting worth it. By the time you take it out it will practically fall apart. Serve it over rice, mashed potatoes with gravy or with some extra BBQ sauce and make a sandwich. Either way you slice it, this recipe is divine!
Need some more main dish inspiration? Sink your teeth into this Maple Cherry Slow Cooker Ham or a family staple, Slow Cooker Chicken Legs!
Why did my brisket turn out tough?
The most common issue: Not letting it cook long enough. I’m telling you, you don’t want to skimp on the marinating time or the cooking time. Brisket is a pretty tough cut of meat. It needs that super slow cook time to break down all the fat and tissue in order to make it tender. If you don’t cook it long enough, you end up with meat that’s tough and chewy and that’s just not what we want. If you see a recipe that tells you to cook the beef on high, run far away. Low and slow all day for the best results!
How To Make Slow Cooker Brisket
- Mix. In a small mixing bowl, combine the brown sugar, smoked paprika,garlic powder, onion powder, steak and burger seasoning, Cajun seasoning, salt, and pepper. Mix to thoroughly combine.
- Prep. Prep the brisket by patting it dry to remove excess moisture.
- Coat. Brush the brisket with the yellow mustard and coat with the seasoning mix on all sides.
- Refrigerate. Place the coated brisket on a tray, cover with foil or plastic wrap, and refrigerate overnight to allow for proper marinating.
- Add. When ready to cook, add the sliced onions, beef broth, beer, and liquid smoke to the slow cooker. Place the marinated brisket on top.
- Cook. Place the lid on the slow cooker and cook on low for 8-12 hours. Turn the brisket every 2-3 hours for even cooking. You want the meat to be fork tender but still be able to slice it.
- Slice. Transfer the brisket from the slow cooker to a cutting board. Let it rest for 15 minutes. Slice against the grain when cutting.
- Optional. A couple additional steps before slicing and serving can take this brisket to the next level. Place it on a baking tray with aluminum foil. Brush it with your favorite BBQ sauce and broil it for 5-6 minutes until caramelized. You can also broil it without the BBQ sauce for 6-8 minutes until charred to your liking.
- Serve. Serve with more BBQ sauce or with gravy and some fresh parsley as a garnish and enjoy!
Storing Slow Cooker Brisket
Store any leftover brisket in an airtight container in the fridge for 5 days. Reheat in the microwave or oven until warmed through. Or eat cold on sandwiches! A great leftover option!
Ingredients Notes for Slow Cooker Brisket
- Marinade Seasonings – Brown sugar, smoked paprika (a must), garlic and onion powder, steak and burger seasoning, Cajun seasoning, salt, and pepper.
- Brisket – Flat cut, about 4-5 pounds. It does shrink down as it cooks.
- Mustard – I used plain yellow mustard. I find it pairs the best with all the flavors in the marinade blend.
- Onions – White or yellow. Two large, 3 if they’re small.
- Beef Broth – Low sodium to cut down on the salt content. I don’t recommend substituting this for a lighter vegetable broth as we need that rich beef flavor to sink into the brisket.
- Beer – I used a stout, darker beers blend well with the smoky flavors in this recipe. However, it is mainly used for tenderizing so use what you have on hand or what you don’t mind drinking the rest of!
- Liquid Smoke – This stuff is potent! Be careful when measuring!
Enjoy!
~Nichole
Slow Cooker Brisket
Ingredients
- 2 Tbsp Brown sugar
- 1 Tbsp Smoked paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 Tbsp Steak and burger seasoning
- 1 tsp Cajun seasoning
- 1 tsp Salt
- 1 tsp Black pepper
- 1 Flat cut beef brisket 4-5 pounds
- ¼ Cup Yellow mustard
- 2 Large onions sliced
- 1 Cup Low sodium beef broth
- 1 Cup Beer I used a stout beer but use whatever you prefer
- 1 tsp Liquid smoke
Instructions
- Mix the brown sugar, paprika, garlic powder, onion powder, steak and burger seasoning, Cajun seasoning, salt, and pepper in a small bowl.
- Pat the brisket dry, brush with the yellow mustard, and coat with the seasoning mixture.
- Turn the brisket over and repeat to coat all sides.
- Place the seasoned brisket on a tray, cover, and refrigerate overnight.
- Add the onions, beef broth, beer, and liquid smoke to the slow cooker, then place the brisket on top.
- Cover and cook on low, turning every 2-3 hours, for 8-12 hours until the brisket is fork-tender but still sliceable.
- Remove the brisket from the slow cooker, let it rest for 15 minutes, then slice against the grain.
- Or, place it on a baking pan with aluminum foil, brush with bbq sauce and put it under the broiler on high for 5-6 minutes or until caramelized and dark.
- Or simply broil the brisket without bbq sauce, under the broiler for 6-8 minutes, until crispy on the edges and charred to your liking.
- Serve with more bbq sauce or mashed potatoes and gravy with minced parsley for garnish if desired.
Notes
This slow cooker brisket can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
