Slow Cooker Smoked Beef Brisket with Classic Barbecue Sauce
This slow cooker smoked beef brisket is tender, juicy, and infused with smoky flavor. Paired with a homemade classic barbecue sauce, it makes the perfect hearty American dinner.
Ingredients
Check ingredients as you go.
- Brisket Seasoning
- Barbecue Sauce
Let’s make it
Brisket Seasoning
Mix salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl to make the brisket seasoning rub.
Brisket Preparation
Rub the seasoning mix evenly all over the beef brisket. Let it rest at room temperature for 15 minutes.
Brisket Preparation
Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until browned, about 3–4 minutes per side. This seals in flavor.
Cooking Brisket
Transfer the seared brisket to the slow cooker. Cover and cook on low heat for 8 hours, or until the brisket is tender and can be shredded easily.
Barbecue Sauce
While the brisket cooks, prepare the barbecue sauce. In a saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, minced garlic, and optional chili powder.
Barbecue Sauce
Bring the sauce mixture to a simmer over medium heat. Reduce the heat and let it cook gently for about 10 minutes, stirring occasionally. Season with salt and black pepper to taste.
Finishing
After slow cooking, remove the brisket and let it rest for 10 minutes before slicing against the grain into thin pieces.
Serving
Serve the sliced smoked beef brisket drizzled with the homemade barbecue sauce. Pair with your favorite sides and enjoy.
Tips & notes
For best flavor, rub the brisket the night before and refrigerate uncovered to dry brine. Searing the meat adds depth to flavor and color. Letting the brisket rest before slicing keeps juices inside, ensuring tenderness.
Saving it for later
Refrigerate leftovers in an airtight container within 2 hours of cooking. Consume within 3 to 4 days. This brisket can be frozen for up to 3 months; thaw in the refrigerator before reheating.
Reheating
Heat brisket slices gently in a covered pan with a splash of water or additional barbecue sauce over low heat until warmed through, about 10 minutes. Avoid high heat to keep meat tender. Microwave reheating is possible but watch to prevent drying out.
