BBQ Beef Brisket Slow Cooker (Printer-Friendly)

Slow-cooked beef brisket with rich smoky flavor and tender texture, perfect for easy, flavorful meals.

# What You’ll Need:

→ Brisket

01 - 1 beef brisket, point cut (approx. 3.5 to 4 pounds)
02 - 2 tablespoons olive oil

→ Aromatics

03 - 1 large yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 1 green bell pepper, chopped
06 - 1 red bell pepper, chopped

→ Liquids and Canned Goods

07 - 1 (14.5-ounce) can diced tomatoes, undrained
08 - 1 cup beef broth
09 - ½ cup apple cider vinegar
10 - ¼ cup Worcestershire sauce

→ Dry Seasonings

11 - 2 tablespoons packed brown sugar
12 - 1 tablespoon smoked paprika
13 - 1 tablespoon chili powder
14 - 1 teaspoon garlic powder
15 - 1 teaspoon onion powder
16 - 1 teaspoon dried oregano
17 - ½ teaspoon cayenne pepper (optional)
18 - Salt and freshly ground black pepper, to taste

→ BBQ Sauce (Optional)

19 - 1 cup ketchup
20 - ½ cup apple cider vinegar
21 - ¼ cup Worcestershire sauce
22 - ¼ cup packed brown sugar
23 - 2 tablespoons molasses
24 - 1 tablespoon Dijon mustard
25 - 1 tablespoon smoked paprika
26 - 1 teaspoon chili powder
27 - ½ teaspoon garlic powder
28 - ½ teaspoon onion powder
29 - ¼ teaspoon cayenne pepper (optional)
30 - Salt and freshly ground black pepper, to taste

# Steps to Make This:

01 - Remove the brisket from the refrigerator 30 minutes before cooking to reach room temperature. Pat dry with paper towels. Combine smoked paprika, chili powder, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and pepper. Rub the spice mixture thoroughly over the brisket.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the brisket for 3 to 4 minutes on each side until a rich brown crust forms. Avoid overcrowding; sear in batches if necessary. Remove and set aside.
03 - In the same skillet, add chopped onion and bell peppers. Cook over medium heat for 5 to 7 minutes until onions are translucent. Stir in minced garlic and cook for an additional minute without burning.
04 - Pour beef broth and apple cider vinegar into the skillet, scraping the bottom to release browned bits. Add undrained diced tomatoes, Worcestershire sauce, and brown sugar. Stir until brown sugar dissolves.
05 - Pour the sauce mixture into the slow cooker. Place the seared brisket on top, ensuring it is mostly submerged. Add extra beef broth if necessary to cover.
06 - Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours. The brisket is done when fork-tender and easy to shred, with cooking time depending on brisket size and slow cooker model.
07 - While the brisket cooks, whisk together ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, molasses, Dijon mustard, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper in a saucepan. Simmer over medium heat, then reduce heat and cook for 15 to 20 minutes until slightly thickened.
08 - Remove cooked brisket from slow cooker and let rest on a cutting board for 10 to 15 minutes to redistribute juices. Shred using two forks, discarding any large fat pieces.
09 - Return shredded brisket to the slow cooker and mix into cooking sauce. Optionally, stir in half of the prepared BBQ sauce, serving the rest on the side. Serve on buns, over mashed potatoes, or with preferred sides.

# Additional Notes:

01 - Patting the brisket dry before searing is essential to form a proper crust. Letting the meat rest post-cooking improves tenderness and juiciness.
02 - Adjust the cayenne pepper to control spiciness. Add liquid smoke for intensified smoky flavor, but use sparingly.
03 - Leftovers freeze well for up to two months. Thaw overnight in the refrigerator before reheating.

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