Fall-Apart Slow Cooker Brisket with Rich Tomato-Based BBQ Sauce
Make perfectly moist, tender beef brisket in your slow cooker. This easy recipe uses a simple seasoning rub and a flavorful braising liquid for fall-apart shredded beef brisket every time.
- Prep Time: 20 min
- Cook Time: 9 hours
- Total Time: 9 hours 20 min
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 4–5 lb beef brisket, flat cut
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 1 cup beef broth
- 1 cup water
- 1 (18 ounce) bottle of your favorite barbecue sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Mix the salt, pepper, smoked paprika, brown sugar, garlic powder, and onion powder together to create the simple seasoning rub.
- Pat the brisket dry with paper towels. Rub the seasoning mixture evenly over all sides of the brisket.
- Heat the olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until deeply browned, about 3-4 minutes per side. This step adds flavor.
- Place the sliced onions in the bottom of your slow cooker. Place the seared brisket on top of the onions.
- In a bowl, whisk together the beef broth, water, barbecue sauce, apple cider vinegar, and Worcestershire sauce to create the liquid base.
- Pour the liquid mixture over the brisket in the slow cooker.
- Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the brisket is fork-tender. This low and slow brisket crock pot method prevents dryness.
- Carefully remove the brisket from the slow cooker and place it on a cutting board. Tent loosely with foil and let it rest for 15 minutes.
- Shred the brisket using two forks or slice against the grain for pulled brisket sandwich recipe style.
- Skim any excess fat from the remaining liquid in the slow cooker. Serve the shredded brisket drizzled with the cooking liquid or extra barbecue sauce.
Notes
- For the best results and to achieve perfectly moist slow cooker brisket, cook it on the LOW setting for the full duration.
- If you prefer a thicker sauce, remove the liquid from the slow cooker after the brisket is done and simmer it on the stovetop until it reduces slightly.
- This recipe is excellent for make ahead slow cooker brisket; cool completely, then store the meat and sauce separately in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 410
- Sugar: 18
- Sodium: 780
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 22
- Fiber: 1
- Protein: 40
- Cholesterol: 135