This Slow Cooker Beef Brisket is tender, juicy, and packed with sweet and smoky flavor from a homemade spice rub. It’s the easiest way to make fall-apart brisket right at home without a smoker or grill!
Want more hands-off easy dinners? Check out this Easy Slow Cooker BBQ Ribs, Crockpot Meatloaf Recipe, and Slow Cooker Pork Tenderloin!
This Brisket recipe with Brown Sugar Rub is all about rich flavor and zero stress!
The homemade brown sugar spice rub gives the meat a sweet-smoky crust, while slow cooking keeps it juicy and fall-apart tender.
You only need some pantry spices, brown sugar, your favorite BBQ sauce, and a beef brisket. Then, the slow cooker takes over!
Crockpot Beef Brisket Ingredients:
- Beef brisket: Look for a nicely marbled cut. The fat keeps it juicy and tender as it cooks!
- Spice rub: Brown sugar, chili powder, seasoning salt, garlic powder, onion powder, and black pepper make up my homemade dry rub. This spice blend is sweet, smoky, and just a little bit spicy, making the brisket deeply flavorful and perfectly caramelized as it slow cooks. If you have a favorite store-bought BBQ or all-purpose rub, feel free to swap it in and make prep even easier!
- Barbecue sauce: Use whatever BBQ sauce you love, whether it’s sweet, smoky, or spicy. You can use your favorite store-bought brand or make homemade bbq sauce!
How to make Crockpot BBQ Beef Brisket:
The slow cooker carries the heavy load in this recipe, so you can sit back and relax! Don’t forget to check the recipe card for all the details.
- Stir together the spice rub ingredients in a small bowl.
- Rub the seasoning mix all over the brisket, making sure it’s coated well on every side.
- Cover and cook on low until the brisket is melt-in-your-mouth tender and pulls apart easily.
- Carefully lift the brisket out of the slow cooker and brush it all over with barbecue sauce. Broil if desired for more of a crust!
Tips for the best Slow Cooker Brisket:
- Choose the right cut. If you’re buying a whole brisket, use the flatter “first cut” (the flat) for more even cooking in the slow cooker. The “point” cut has more fat and flavor, but can be better suited for smoking or shredding.
- Broil the brisket after (optional, but worth it). If you’ve got a few extra minutes, pop it under the broiler. That caramelized crust deepens the flavor and gives the rub a smoky, barbecue-style edge!
- Go low and slow. Since brisket is a tough cut of meat, cooking on the low setting is better for creating the most tender, pull-apart meat.
How to store leftover brisket:
Store leftover Slow Cooker Brisket in an airtight container with a bit of the cooking liquid to keep it moist.
It’ll keep in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheat gently in a covered pan over low heat or in the oven at 300°F until warmed through.
Serving suggestions:
Serve your Crock Pot Brisket with Garlic Mashed Potatoes, Roasted Veggies, or Mac and Cheese for the perfect comfort meal.
It’s also perfect on sandwiches or slider Rolls with Coleslaw and pickles for something casual and crowd-friendly.
Slow Cooker Brisket with Brown Sugar Rub
written by Ashley Fehr
Ingredients
- 1 (3-4 lb) beef brisket
- ¼ cup brown sugar
- 3 teaspoons chili powder
- 2 teaspoons seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ cup barbecue sauce
Instructions
- Remove brisket from the packaging and trim the fat cap somewhat — this is optional but I prefer to trim it down to just a thin layer.
- Stir together the brown sugar, chili powder, seasoning salt, garlic powder, onion powder and pepper. Rub all over the brisket and place in a 5-7 quart slow cooker.
- Cook on low for 7-8 hours, until it feels like it is tender enough that it could easily pull apart.
- Remove from the slow cooker, brush with barbecue sauce, slice against the grain and serve. Optional: you can remove to a baking dish, brush with barbecue sauce and broil for 4-5 minutes to crisp up the outer crust if desired.
Notes
- Brisket: if you buy a whole brisket and you’re not planning to use it to feed 10-20 people, I recommend cutting it into about 3 chunks and vacuum sealing each piece to freeze for later. I prefer to use the wider, flatter end of the brisket for this recipe.
- Seasoning: feel free to swap this homemade spice rub for a multi purpose rub you already have to cut down on prep time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebelVariations and Substitutions
- Add a smoky kick: Stir a little smoked paprika or chipotle powder into the rub.
- Make it spicier: Add cayenne or crushed red pepper flakes to the seasoning mix.
Leave A Reply