Slow Cooker Classic Southern Barbecue Beef Brisket with Smoky Rub
This tender and flavorful beef brisket is slow-cooked to perfection with a smoky Southern-style rub. The brisket becomes juicy and infused with a blend of spices, making it an ideal hearty dinner.
Ingredients
Check ingredients as you go.
- Main
- Rub
- Main
- Rub
Let’s make it
Preparation
Pat the beef brisket dry with paper towels. Spread yellow mustard evenly over the entire surface of the brisket.
Preparation
In a small bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the smoky rub.
Preparation
Rub the spice mixture generously all over the mustard-coated brisket, pressing it in to adhere well on all sides.
Cooking
Place the brisket in the slow cooker. Pour beef broth around the brisket. If using, add 1 teaspoon of liquid smoke for extra smoky flavor.
Cooking
Cover and cook on low heat for 8 hours or until the brisket is very tender and easily shredded with a fork. Cooking time may vary depending on slow cooker model.
Finishing
Once cooked, remove the brisket from the slow cooker and let it rest for 15 minutes before slicing against the grain for serving.
Tips & notes
For best flavor, prepare the rub and apply to the brisket the day before cooking and refrigerate overnight to let the spices penetrate. Letting the brisket rest after cooking helps retain juices when slicing.
Saving it for later
Refrigerate leftover brisket in an airtight container within 2 hours of cooking. Consume within 3-4 days. Can be frozen for up to 3 months; thaw in the refrigerator before reheating.
Reheating
Reheat brisket slices gently in a covered baking dish in a 325°F (160°C) oven, adding a splash of beef broth to keep moist, until heated through (about 20 minutes). Alternatively, reheat in a covered skillet on low heat, adding broth as needed to prevent drying.
