Slow Cooker Beef Brisket With BBQ Sauce (Print version)

Tender slow cooker beef brisket cooked in homemade BBQ sauce, then glazed until sticky and sliceable.

# Ingredients:

For the brisket

01 - 3 1/2 lb (1.6 kg) fresh beef brisket, flat cut if possible
02 - 1 tablespoon olive oil

For the dry rub

03 - 1 tablespoon brown sugar
04 - 2 teaspoons smoked paprika
05 - 1 teaspoon kosher salt
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon ground cumin
10 - 1/4 teaspoon cayenne pepper, optional

For the BBQ sauce

11 - 1 1/2 cups (360 g) ketchup
12 - 1/2 cup (120 ml) beef broth
13 - 1/3 cup (80 ml) apple cider vinegar
14 - 1/3 cup (70 g) packed brown sugar
15 - 2 tablespoons Worcestershire sauce
16 - 2 tablespoons tomato paste
17 - 3 cloves garlic, minced
18 - 1 teaspoon mustard powder
19 - 1/2 teaspoon smoked paprika

# Instructions:

01 - Pat the brisket dry. Mix the rub ingredients, then coat the brisket on all sides and press the seasoning into the meat.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the brisket for 3-4 minutes per side until browned, then transfer it to the slow cooker.
03 - Whisk the ketchup, beef broth, apple cider vinegar, brown sugar, Worcestershire sauce, tomato paste, garlic, mustard powder, and smoked paprika in the slow cooker around the brisket.
04 - Place the brisket fat side up. Cover and cook on low for 8-10 hours, until a fork slides in easily and the meat is tender but still sliceable.
05 - Transfer the brisket to a foil-lined baking tray. Pour the cooking liquid into a saucepan, skim excess fat, and simmer for 10-15 minutes until thick enough to coat a spoon.
06 - Heat the oven to 425°F (220°C). Brush the brisket generously with reduced sauce and roast for 10-15 minutes, brushing once more, until sticky and browned at the edges.
07 - Rest the brisket for 15 minutes. Slice thinly across the grain and serve with the remaining warm BBQ sauce.

# Good to know:

01 - Cook on low for the most tender texture.
02 - A 4 lb brisket may need the full 10 hours.
03 - Slice across the grain for tender pieces.

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