Easy Crock Pot Brisket (Print Version)
Juicy brisket slow-cooked with spices and barbecue sauce for tender, flavorful bites perfect for any meal.
# Ingredients You'll Need:
→ Brisket
01 -
4.5 pounds beef brisket (flat cut)
→ Liquid
02 -
1 cup beef broth
03 -
1 teaspoon liquid smoke (optional)
→ Dry Rub
04 -
2 tablespoons granulated sugar
05 -
2 tablespoons brown sugar
06 -
1 tablespoon chili powder
07 -
1 tablespoon kosher salt
08 -
1/2 tablespoon ground black pepper
09 -
1/2 tablespoon smoked paprika
10 -
1/2 teaspoon ground cumin
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon onion powder
13 -
1/2 teaspoon crushed black peppercorns
14 -
1/2 teaspoon chipotle powder
15 -
1/4 teaspoon cayenne pepper
→ Barbecue Sauce
16 -
1 cup barbecue sauce, divided
# Step-by-Step Instructions:
01 -
Pour 1 cup beef broth and optional 1 teaspoon liquid smoke into the base of a 6-quart slow cooker.
02 -
Mix all dry rub ingredients thoroughly until fully integrated.
03 -
Generously coat the entire brisket with approximately 1/3 cup of the dry rub mixture.
04 -
Place brisket into the slow cooker fat side up. Brush with half of the barbecue sauce evenly over the top.
05 -
Cover and cook on low heat for 8 to 10 hours, checking tenderness after 7 hours by testing if the meat pulls apart easily with a fork.
06 -
Preheat broiler to high. Remove brisket and brush with remaining barbecue sauce. Broil for 4 to 5 minutes until a golden crust forms.
07 -
Allow the brisket to rest for 5 minutes. Slice against the grain with a sharp knife for maximum tenderness.
# Extra Tips & Details:
01 -
For enhanced smokiness, add 1 teaspoon liquid smoke to the broth. To prep ahead, season brisket and refrigerate overnight covered in the slow cooker insert.
02 -
Broiling post-cooking adds a desirable crust and deeper flavor not achieved by slow cooking alone.
03 -
Leftover brisket can be refrigerated for up to 4 days or frozen for 2 to 3 months. Reheat slowly in the oven at 350°F with juices to prevent drying.