Slow Cooker BBQ Brisket

There are some dinners that are worth cooking low and slow, and brisket is one of them. This Slow Cooker BBQ Brisket starts on the stovetop with a simple smoky brown sugar rub and a good sear before cooking for hours in BBQ sauce until the meat is fall-apart tender.

The finished brisket is shredded and tossed right back into all of those BBQ cooking juices, giving you tender, saucy pieces of beef that are perfect for an easy family dinner, Sunday supper or feeding a crowd.

One of my favorite things about making this recipe is using my 360 Cookware Slow Cooker. The stainless steel pot can go directly onto my stovetop, so I can sear the brisket and build all of that flavor without dirtying another pan. Once it's browned, the same pot moves onto the slow cooker base and takes it from there.

It's simple, mostly hands-off and exactly the kind of cozy dinner I want waiting for us at the end of the day.

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Why You'll Love This Slow Cooker BBQ Brisket

This recipe has been in my kitchen for years, but giving the original a few little updates made it even better. Smoked paprika adds more depth to the dry rub, Worcestershire gives the BBQ cooking sauce another savory layer, and beef broth makes the whole thing richer.

The method is still incredibly simple.

You get a beautiful sear on the brisket, pour over the BBQ sauce and let the slow cooker do the rest. Several hours later, the brisket practically falls apart under your forks.

• Mostly hands-off after the initial sear

• Made with simple, easy-to-find ingredients

• Fall-apart tender and perfect for shredding

• Great for feeding family or a larger gathering

• Leftovers reheat beautifully

• Everything can be seared and slow cooked in the same 360 Cookware pot

Ingredients You'll Need

For the Brisket

• 4–5 lb beef brisket

• 1 tablespoon olive oil, for searing

For the Dry Rub

• 2 1/2 teaspoons kosher salt

• 2 teaspoons garlic powder

• 2 teaspoons chili powder

• 1 1/2 teaspoons onion powder

• 1 1/2 teaspoons smoked paprika

• 1 teaspoon black pepper

• 1 1/2 tablespoons dark brown sugar

For the BBQ Cooking Sauce

• 1 1/2 cups BBQ sauce

• 3/4 cup beef broth

• 1 tablespoon Worcestershire sauce

A Few Ingredient Notes

Beef Brisket

Look for a brisket around 4–5 pounds with some visible marbling. If it has a particularly thick fat cap, you can trim it down to approximately 1/4 inch, but don't remove all of the fat. That fat helps add flavor and moisture during the long cooking time.

BBQ Sauce

BBQ sauce is one of the biggest flavors in this recipe, so use one you already know you love. A smoky or slightly sweet BBQ sauce works especially well with the brown sugar and smoked paprika in the dry rub.

Beef Broth

I prefer beef broth here instead of vegetable broth because it adds another layer of rich, savory flavor to the cooking liquid.

Smoked Paprika

The smoked paprika gives us some of that deep, smoky flavor you associate with brisket without needing an outdoor smoker.

Worcestershire Sauce

Just a tablespoon adds savory depth and a little tang to the BBQ sauce without overpowering it.

How to Make Slow Cooker BBQ Brisket

1. Prepare the Brisket

Remove the brisket from the refrigerator and trim any excessively thick or hard pieces of fat, leaving approximately a 1/4-inch fat cap.

Pat the entire brisket very dry with paper towels.

This might seem like a small step, but a dry surface is important for getting that beautiful browned crust once the brisket hits the hot pan.

2. Make the Brisket Rub

In a small bowl, combine the kosher salt, garlic powder, chili powder, onion powder, smoked paprika, black pepper and dark brown sugar.

Generously coat all sides of the brisket with the seasoning mixture, using your hands to press the rub into the meat.

Don't forget the edges. You want seasoning over the entire brisket.

3. Sear the Brisket

Heat the 360 Cookware Slow Cooker pot on the stovetop over medium to medium-high heat.

Add the olive oil.

Once the pot is hot, carefully add the brisket. Sear the first side without moving it for approximately 4–5 minutes, or until it develops a deep golden-brown crust.

Flip and sear the other side for another 4–5 minutes. If possible, quickly sear the edges as well.

You're not trying to cook the brisket through at this point. We're simply building color and flavor before it cooks low and slow.

This is one of my favorite reasons for using the 360 Cookware Slow Cooker for this recipe. I can sear the brisket right in the stainless steel pot and then move that exact same pot onto the slow cooker base. All of those flavorful browned bits stay right there with the brisket—and I don't have another pan to wash.

4. Make the BBQ Cooking Sauce

While the brisket is searing, add the BBQ sauce, beef broth and Worcestershire sauce to a bowl and whisk until combined.

Once the brisket is browned and the pot has been transferred to the slow cooker base, slowly pour the BBQ mixture around and over the brisket.

The brisket does not need to be submerged. It will release additional juices and fat as it cooks.

Position the brisket fat-side up before adding the lid.

5. Cook the Brisket Low and Slow

Cover and cook on low for approximately 7–8 hours, beginning to check the brisket around 6 1/2 hours.

Brisket is one of those recipes where tenderness matters more than watching the clock.

When it's ready, a fork or temperature probe should slide into the thickest part with very little resistance and the meat should easily begin to pull apart.

The internal temperature will often be around 200–205°F by the time brisket reaches this fall-apart stage, but don't use temperature as your only indicator.

If you try to pull the brisket apart and it still feels firm or resistant, put the lid back on and give it more time.

6. Rest and Shred the Brisket

Carefully transfer the cooked brisket to a large cutting board or serving dish.

Let it rest for approximately 15–20 minutes.

Using two forks, gently pull the brisket apart into large, tender pieces. Discard any large pieces of unrendered fat as you go.

I like to leave some larger pieces rather than finely shredding everything. You get a much better texture and all of those tender pieces hold onto the BBQ sauce beautifully.

7. Toss the Brisket With the BBQ Juices

Skim any excessive fat from the cooking liquid if needed.

Return the shredded brisket to the slow cooker and gently toss everything together until the meat is coated in the warm BBQ cooking juices.

Let the brisket sit in the sauce for a few minutes before serving. The shredded pieces will soak up even more of that flavor while staying incredibly tender.

Serve warm directly from the slow cooker with additional BBQ sauce if desired.

Amanda's Tips for the Best Shredded Brisket

Don't Skip the Sear

Could you put a seasoned brisket directly into your slow cooker? Yes. But taking those extra few minutes to sear it first builds so much more flavor.

You also get all of those browned bits at the bottom of the pot, which become part of the BBQ cooking sauce.

Let Tenderness Tell You When It's Done

This is probably my biggest brisket tip.

If you've reached the end of your cooking time and the brisket doesn't easily pull apart, it isn't done yet.

It doesn't necessarily mean you've overcooked it or done something wrong. Tough brisket often simply needs more time for the connective tissue to break down.

Don't Over-Shred It

I prefer pulling the brisket into larger pieces rather than creating very fine shreds. The texture is better and those bigger pieces stay incredibly juicy once they're tossed back into the sauce.

Keep Some of the Fat

Trim away excessively thick or hard fat before cooking, but don't try to make the brisket completely lean. Leaving approximately 1/4 inch of the fat cap helps add moisture and flavor while it cooks.

Put It Back in the Juices

Don't throw away that cooking liquid!

Once shredded, return the brisket to the slow cooker and toss it through those BBQ juices. This is what gives the finished brisket that juicy, saucy texture.

What to Serve With Slow Cooker BBQ Brisket

This is one of those main dishes that works with so many classic comfort-food sides.

I love serving shredded BBQ brisket with creamy mashed potatoes, mac and cheese, cornbread, roasted potatoes, broccolini, roasted vegetables or a simple salad.

For something a little more casual, pile the brisket onto toasted buns for BBQ brisket sandwiches.

And don't overlook the leftovers. The shredded brisket is so good in tacos, quesadillas, sandwiches, baked potatoes or even over nachos the next day.

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How to Store Leftover Brisket

Store leftover brisket in an airtight container in the refrigerator for up to 3–4 days.

Most importantly, store some of the BBQ cooking liquid with the meat. The sauce helps keep the shredded brisket moist and flavorful as it sits.

How to Reheat Brisket Without Drying It Out

Reheat leftover brisket gently along with some of its reserved BBQ juices.

You can warm it covered over low heat until heated through or reheat individual portions as needed.

Adding a spoonful of the cooking liquid before reheating is one of the easiest ways to keep leftover brisket tender.

Frequently Asked Questions

How long does a 4–5 pound brisket take in a slow cooker?

Plan on approximately 7–8 hours on low for a 4–5 pound brisket. Begin checking around 6 1/2 hours, but use the texture of the meat rather than time alone to determine when it's ready.

How do I know when brisket is ready to shred?

Your brisket is ready when a fork or temperature probe slides into the meat with very little resistance and you can easily pull it apart with two forks. If it's still difficult to shred, continue cooking it.

What temperature should brisket be for shredding?

Brisket will often be around 200–205°F when it becomes fall-apart tender enough to shred. However, every brisket is a little different, so tenderness is a better final test than temperature alone.

Does brisket need to be covered in liquid in a slow cooker?

No. The brisket does not need to be completely submerged. It will release additional fat and juices during the long cooking process.

Should brisket cook fat-side up or fat-side down?

For this recipe, place the brisket fat-side up during the slow-cooking portion. The fat will render as the brisket cooks.

Why is my brisket still tough after hours in the slow cooker?

It most likely needs more time. Brisket contains a lot of connective tissue that needs a long cooking time to break down. If the meat is still resistant when you try to pull it apart, continue cooking and check it again later.

Can I make slow cooker brisket ahead of time?

Yes. This is a great make-ahead recipe because the shredded brisket reheats beautifully in its cooking juices. Store the meat together with some of the sauce and gently reheat before serving.

Slow Cooker BBQ Brisket Recipe

Prep Time: 20 minutes
Cook Time: 7–8 hours
Rest Time: 15–20 minutes
Total Time: Approximately 7 hours 35 minutes–8 hours 40 minutes
Servings: Approximately 8

Ingredients

For the Brisket

• 4–5 lb beef brisket

• 1 tablespoon olive oil, for searing

For the Dry Rub

• 2 ½ teaspoons kosher salt

• 2 teaspoons garlic powder

• 2 teaspoons chili powder

• 1 ½ teaspoons onion powder

• 1 ½ teaspoons smoked paprika

• 1 teaspoon black pepper

• 1 ½ tablespoons dark brown sugar

For the BBQ Cooking Sauce

• ¾ cup BBQ sauce

• ½ cup beef broth

• 2 teaspoons Worcestershire sauce

For Serving

• Additional BBQ sauce, optional

Instructions

1. Trim any excessively thick or hard fat from the brisket, leaving approximately a ¼-inch fat cap. Pat the brisket very dry with paper towels.

2. In a small bowl, combine the kosher salt, garlic powder, chili powder, onion powder, smoked paprika, black pepper and dark brown sugar. Rub the seasoning mixture generously over all sides of the brisket.

3. Heat a large stainless steel pot over medium to medium-high heat. Add the olive oil. Sear the brisket for approximately 4–5 minutes per side, or until deeply browned. Sear the edges briefly if possible.

4. In a bowl, whisk together the BBQ sauce, beef broth and Worcestershire sauce.

5. Place the brisket fat-side up in the slow cooker. Pour the BBQ mixture around and over the brisket. Cover and cook on low for approximately 7–8 hours, beginning to check for tenderness around 6 ½ hours.

6. Once the brisket is fall-apart tender and easily pulls apart with a fork, transfer it to a cutting board or serving dish. Let it rest for 15–20 minutes.

7. Use two forks to shred the brisket into large, tender pieces, discarding any large pieces of unrendered fat.

8. Skim excess fat from the cooking liquid. Rather than returning all of the liquid to the meat, spoon some of the BBQ cooking juices over the shredded brisket and gently toss. Continue adding a little at a time until the brisket is as saucy as you like.

9. Return the brisket to the slow cooker for a few minutes to warm through if needed. Serve warm with additional BBQ sauce on the side for anyone who wants it.

Amanda's Tip

Don't rely on cooking time alone to tell you when your brisket is ready. If it still resists when you try to pull it apart, give it more time. A properly cooked brisket should shred easily with two forks.

Save This Slow Cooker BBQ Brisket for Later

This is one of those recipes worth keeping for the nights when you want something cozy and comforting without spending the entire afternoon standing over the stove.

A quick sear in the beginning gives the brisket so much flavor, and then the slow cooker takes care of everything else. By dinner, you have tender shredded brisket coated in a rich BBQ sauce that's ready to serve straight from the pot.

Final Thoughts

There’s something about a dinner that cooks low and slow all day that makes the whole house feel a little cozier, and this Slow Cooker BBQ Brisket is one of those recipes I know I’ll come back to again and again.

I love that it feels like a hearty, comforting dinner without requiring me to spend hours in the kitchen. Taking a few extra minutes to season and sear the brisket in the beginning builds so much flavor, and from there, the slow cooker does the rest.

By dinnertime, the brisket is fall-apart tender and ready to shred right back into all of those rich BBQ cooking juices. It’s simple enough for a family dinner but still feels special enough to serve when we have people over.

And the leftovers might be one of my favorite parts. Pile the brisket onto sandwiches, tuck it into tacos or simply warm it back up in that extra BBQ sauce the next day.

If you make this Slow Cooker BBQ Brisket, I hope it becomes one of those easy, comforting dinners your family comes back to again and again.