Slow Cooker Beef Brisket BBQ Sauce (Printable Version)
Tender beef brisket slow-cooked in rich, smoky BBQ sauce. Perfect for family dinners and gatherings.
# What You Need:
→ Beef
01 - 3.3 lbs beef brisket, trimmed of excess fat
→ BBQ Sauce
02 - 1 2/3 cups tomato passata or ketchup
03 - 1/4 cup apple cider vinegar
04 - 1/4 cup brown sugar, packed
05 - 2 tbsp Worcestershire sauce
06 - 2 tbsp Dijon mustard
07 - 2 tsp smoked paprika
08 - 1 tsp garlic powder
09 - 1 tsp onion powder
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp kosher salt
12 - 1/2 tsp cayenne pepper
→ For Serving
13 - Fresh parsley or chives, chopped
14 - Soft sandwich rolls or mashed potatoes
# How-To Steps:
01 - Pat the brisket completely dry with paper towels. Season generously with salt and pepper on all sides, pressing the seasoning into the meat.
02 - In a medium bowl, whisk together tomato passata, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper until the sugar dissolves completely.
03 - Place the seasoned brisket into the slow cooker, fat side up. Pour the prepared BBQ sauce over the meat, using a brush or spoon to coat all surfaces evenly.
04 - Cover and cook on LOW setting for 8 hours. The brisket is done when it reaches an internal temperature of 205°F and shreds easily with a fork.
05 - Transfer the brisket to a cutting board and let rest for 10 minutes. This allows the juices to redistribute throughout the meat.
06 - Pour the cooking liquid from the slow cooker into a saucepan. Simmer over medium-high heat for 10–15 minutes, stirring occasionally, until reduced and thickened to a glaze consistency.
07 - Slice the brisket against the grain into thin strips, or shred with two forks. Return the meat to the slow cooker and toss with the thickened sauce. Garnish with fresh herbs and serve with rolls or mashed potatoes.
# Helpful Tips:
01 -
- The beef becomes so tender you barely need a knife, making it perfect for lazy weekends when you want maximum flavor with minimum effort
- That homemade BBQ sauce hits the perfect balance between sweet and smoky, and it creates the most incredible caramelized edges on the meat
02 -
- The first time I made this I tried to rush it on high heat and the meat came out tough and dry, low and slow is absolutely non negotiable here
- Resting the meat before slicing seems counterintuitive when you are hungry, but those 10 minutes make all the difference between juicy and dry brisket
03 -
- Chuck roast works perfectly if you cannot find brisket, just adjust the cooking time slightly as it may cook a bit faster
- Always check your Worcestershire sauce label if you need this to be gluten free, as brands vary significantly