It’s easy to make, and it’s so enjoyable.
This recipe will change your mind if you believe that brisket can only be cooked in a smoker. The secret to great brisket is slow cooking. And there’s no better way to do that than the slow cooker. This method produces mouthwatering, tender and juicy brisket every single time. Although you may need to use the oven to caramelize the ends, your crockpot can do it all.
Serves 8
15m prep time
8h inactive
INGREDIENTS
4-5 lbs beef brisket, trimmed of fat
1 cup water
1 beef bouillon cube
3 tablespoons Worcestershire sauce
1/2 cup barbecue sauce, plus more for serving
FOR THE RUB:
2 tablespoons brown sugar
2 tablespoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon ground mustard
1 teaspoon black pepper
2 teaspoons salt
1/2 teaspoon cinnamon
PREPARATION
Pre-heat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper.
Spray the slow cooker inserts with nonstick spray.
Pat brisket dry. You can reduce the length if it is too long for a slow cooker.
Mix together the following ingredients in a small bowl: brown sugar, paprika and onion powder.
Rub the brisket evenly, then place it on a baking sheet.
Bake for 30 minutes in the oven
Add barbecue sauce, 1 cup water and Worcestershire sauce to the slow cooker. Mix well.
Transfer the brisket into a slow cooker. Cover the meat and let it cook for 8-10 hours. Turn the meat halfway through.
Once the meat is cooked, place the brisket on a foil-lined baking sheet. After brushing with barbecue sauce, broil the brisket for 5-10 minutes.
Cut the grain thinly and chop it. Serve with barbecue sauce. Enjoy!
