Slow Cooker Beef Brisket with BBQ Sauce
A hearty and flavorful beef brisket slow-cooked to perfection in a rich, homemade BBQ sauce.
Ingredients
For the Brisket
- 1.5 - 2 kg beef brisket Note: 3 - 4 lb
- 1 tbsp olive oil Or a neutral oil like vegetable or canola
For the Rub
- 1 tbsp brown sugar
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cumin powder
- ¾ tsp mustard powder
- 1 tsp salt
- ½ tsp black pepper
- 2 cloves garlic, minced
For the BBQ Sauce
- ½ cup apple cider vinegar
- 1 ½ cups ketchup
- ½ cup brown sugar, packed
- 2 tsp black pepper
- 2 tsp onion powder
- 2 tsp mustard powder
- 1 tsp cayenne pepper Adjust to taste regarding spiciness
- 1 tbsp Worcestershire sauce
Instructions
Preparation
- Combine the rub ingredients in a bowl. Rub this mixture all over the brisket. If you have time, let it sit in the fridge for 30 minutes to 24 hours.
- In your slow cooker, mix the BBQ sauce ingredients together. Place the seasoned brisket into the cooker.
Cooking
- Slow cook the brisket for 8 hours for 1.5 kg / 3 lb or 10 hours for 2 kg / 4 lb.
- Once cooked, transfer the brisket to a tray and pour the cooking liquid into a saucepan. Bring it to a simmer over medium-high heat until it thickens to syrup consistency.
- Preheat your oven to 200°C (390°F). Drizzle the brisket with oil and roast it in the oven for 15 minutes until it has some brown spots.
- Remove it from the oven and baste generously with the thickened sauce, then return to the oven for 5 minutes.
- Baste again, then put it back in for an additional 5-10 minutes until it caramelizes.
Serving
- Slice the brisket thinly across the grain and serve with any remaining BBQ sauce.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days. To extend the life, freeze the brisket for up to 3 months.