Slow Cooker BBQ Beef Brisket
Brisket is a tough cut that turns meltingly tender after a long, slow cook. Searing it first adds deep browned flavor, and the tangy, smoky barbecue sauce doubles as a braising liquid. Serve it sliced for Sunday dinner or piled into buns for a crowd.
Preparation Steps
Pat the brisket dry and season it generously all over with salt and pepper. If it is too long for your slow cooker, cut it into two pieces.
Heat the oil in a large skillet over medium-high heat. Brown the brisket for 3 to 4 minutes per side until well colored, then move it to the slow cooker, fat side up.
Lower the heat to medium and cook the onion in the same skillet for 4 to 5 minutes until soft. Add the garlic and cook for 30 seconds.
Stir in the beef stock, BBQ sauce, vinegar, brown sugar, Worcestershire sauce, smoked paprika and thyme, scraping up the browned bits. Bring to a simmer.
Pour the sauce over the brisket. Cover and cook on low for 8 to 10 hours, until a fork slides into the thickest part with almost no resistance.
Lift the brisket onto a board and let it rest for 10 minutes. Meanwhile, skim the fat from the sauce and, if you like it thicker, simmer it in a saucepan for 10 minutes.
Slice the brisket thinly against the grain and serve with the sauce spooned over.
Tips & Variations
- Always slice against the grain; it is the difference between tender slices and chewy ones.
- Shred any leftovers and pile them into buns with coleslaw for brisket sandwiches.
- Store the brisket in its sauce in the fridge for up to 4 days. Reheat gently, covered, until steaming hot throughout.
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