Slow Cooker Easy Beef Brisket

Monday, August 1, 2016
Slow Cooker Easy Beef Brisket for me is the easiest cooking method if time is not on your side for those not home all day this recipe is for you and comes out just like your favorite smokehouse.

Brisket is the meat very tough meat if not cooked slow, and of course, the most popular way is to smoke the beef brisket, however, this beef is the perfect solution for a busy cook who loves this Texas-loving barbecued style of beef.

When slowly cooked correctly it will be easy to shred for sandwiches and barbecues and has the best beefy flavor compared to other slow-cooking beef like chuck.

The setting should be on your slow cooker high for 6 to 8 hours to tenderize for the best results in this recipe for the perfect brisket.

We've included in our recipe card homemade simple barbecue sauce, a coffee rub (which is our favorite), and other cooking methods available.

The meat is very tough if you don't cook it slowly, just read all the tips before starting and you will have the best barbecue ever!

This meat tastes great with my coffee rub below or you can make your own rub of whatever you prefer there are plenty of store-bought rubs on the market for smoking beef briskets and other meats.

Other barbecue recipes we love that go great with this meal are
corn on the cob, 15 Beans Cowboy Style, and my Southwest style potato salad

To get started just scroll to the recipe card and print this off, don't forget and read the tips.


this is a slow cooked brisket sliced on a cutting board just out of the slow cooker with juice







What Is Beef Brisket?


Brisket is a tough cut of meat, but this toughness turns into a yummy cut of meat when it's cooked correctly and slow cooking which gives the meat a chance to break down the connective tissue into a slice of tender meat.

Beef brisket is the cut we know and love for pastrami, corned beef, and smoked barbecue brisket so the cut of meat comes in two styles flat cut and point cut.

Unless you’re barbecuing the whole brisket, nine times out of 10 you’re just going to need a cut it in half.

The whole brisket is less expensive per pound however if you do that ask the butcher to cut it into a flat and point cut for you.

The flat cut is larger and more evenly shaped, usually a rectangle, and has a layer of fat on one side plus the flat cut makes up the majority of the brisket. That long layer of fat on top keeps the meat moist when cooked.

Flat cuts of brisket are ideal for a classic oven-baked brisket, outdoor charcoal, gas or electric smoker and slow cooker brisket.

The point cut is more marbled through and it also has more connective tissue and an irregular shape.

Pointcut brisket works well for slow-braised beef that will be shredded for sandwiches and barbecues.


beef brisket with coffee rub in a slow cooker


Tips for Slow Cooker Brisket


  • This recipe is for 3 to 4 pounds of brisket
  • Plan on purchasing a whole packer brisket with both the point and flat muscle included
  • The grade of your meat matters, prime beef will have more fat marbling which has an abundant more amount flavor than choice meats.
  • Buy about 1/2 pound (or more) of brisket per person you are serving.
  • Trim the brisket.
  • Make your own homemade barbecue sauce or use your favorite store-bought
  • Use a good seasoning rub DIY 
  • Either side up is fine
  • If the meat is still pink inside it will be tough and not cooked (it should never be pink)
  • You cannot eat brisket rare. Pastrami and corned beef are pink even after cooking due to the special curing salt they use (like bacon).
  • Add liquid if it dries out (apple juice is a good hydrator)
  • Always rest the brisket before slicing
  • Broil this after it's slow cooked if you want a crispy outside brisket


this is a multi cooker by Crock Pot


Cooking Methods for 3 to 4-pound Beef Brisket


  • Slow Cooking sear the meat first, season outside generously, a few drops of liquid smoke then slow cook for 6 to 8 hour 
  • Instant Pot Pressure Cooking Method same method as above for slow cooker except for cook time will be for 1 hour and 15 minutes check for tenderness use an instant-read thermometer  internal temperature reads  175 degrees and the meat shreds easily and not pink inside
  • Oven Roasting  Use a Reynolds Cooking Bag (poke holes in the bag around 6), season meat, add liquid smoke, and cook to package instructions
  • Electric Smoker Method season, cover with foil add wood chips, and water to the tray in the smoker, set to 250 degrees cook for 3 to 4-pound briskets to reach 175 degrees inside use an instant-read thermometer in the thickest parts
  • Gas Grill  if you have a smoker chamber for the grills this can be done in the same method as electric smoker instructions, however without smoking this must be done on indirect heat keep checking the internal temperature of meat it should reach 175  degrees with a thermometer


collage for slow cooker brisket recipe


Ingredients and Things You Will Need for the Brisket and


  • beef brisket
  • DIY homemade rub or store-bought for beef barbecues (our coffee rub below in the printable recipe card)
  • barbecue sauce with a smoked flavor
  • olive oil
  • granulated garlic powder
  • liquid smoke
  • apple juice or bourbon
  • an internal instant meat thermometer
  • slow cooker


brisket with barbecue sauce and in a garlic toasted bun


Other Recipes to Try


Pork Belly Burnt Ends

Oven Smoked Pork


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Slow Cooking Beef Brisket Made Easy



I know it can seem intimidating to make a brisket at home, however, this is so simple to make, just follow our simple slow cooker recipe or pick another alternate cooking method.


The meat will be tender and juicy, just remember our motto, cook it slow and low!


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Southern, American
Yield: 10
Author: Claudia Lamascolo
Slow Cooker Easy Beef Brisket

Slow Cooker Easy Beef Brisket

Here is a great Slow Cooker easy beef brisket recipe.. Check out all the tips and ways to make this popular southern-style brisket made super easy.
Prep time: 10 MinCook time: 7 HourTotal time: 7 H & 10 M

Ingredients

  • 1 3 to 4 pounds of Beef Brisket
  • 1 1/2 tablespoons of dry rub (use half of this on each side) recipe included below or here are some others you can try DIY salt and dry rubs
  • 1 tablespoon liquid smoke added to your barbecue sauce (unless it's already in there)
  • 2 1/2 cups of your favorite barbecue sauce or our Homemade Jack Daniels recipe
  • 1/2 cup liquid apple juice, bourbon, or beef broth
  • 1 teaspoon granulated garlic powder

Instructions

  1. Oil spray the inside of your slow cooker.
  2. Note:You can sear this meat on both sides or skip that step if your slow cooker isn't a multi cooker.
  3. Pour the apple juice into the bottom of the slow cooker.
  4. Add the rub you prefer on both sides of the brisket.
  5. Pour your favorite barbecue sauce on top of the brisket.
  6. Cover and place the slow cooker on high for 6 to 8 hours.
  7. The brisket when completed cooking should shred easily and not be pink.
  8. Use an instant-read thermometer for the internal temperature that should read 175 degrees when completed cooking.
  9. Turn off the slow cooker, remove the brisket and let rest for 10 minutes.
  10. Slice or shred on a cutting board.
  11. Serve in hard rolls, garlic toast along with potato salad, baked beans, and corn on the cob.
  12. Our Coffee Rub Recipe:
  13. Note: Coffee Rub is for 12-pound Brisket use less than half this recipe for 3 to 4 pounds and save the rest in a glass jar.
  14. 2 tablespoons coarse salt
  15. 2 tablespoons instant espresso coffee
  16. 2 tablespoons garlic powder
  17. 2 tablespoons smoked paprika
  18. 1 tablespoon pepper
  19. 1 tablespoon crushed coriander
  20. 1 tablespoon onion powder
  21. 1 teaspoon chili powder
  22. 1/2 teaspoon cayenne
  23. Simple 1,2,3 Barbecue Sauce Recipe:
  24. 1/2 cup ketchup
  25. 2 tablespoons brown sugar
  26. 2 tablespoons Worcestershire sauce
  27. 1 tablespoon apple cider vinegar
  28. hot sauce or cayenne to taste
  29. 1 teaspoon granulated garlic
  30. pinch of dry mustard powder
  31. 1 teaspoon salt
  32. 1 teaspoon onion powder
  33. 1 tablespoon yellow mustard
  34. In a small saucepan on low heat just mix everything until evenly blended.
  35. Pour over whatever you're serving as a dip or for this recipe above.

Notes

Cooking Methods for 3 to 4-pound Beef Brisket


  • Slow Cooking sear the meat first, season outside generously, a few drops of liquid smoke then slow cook for 6 to 8 hour 
  • Instant Pot Pressure Cooking Method same method as above for slow cooker except for cook time will be for 1 hour and 15 minutes check for tenderness use an instant-read thermometer internal temperature reads 175 degrees and the meat shreds easily and not pink inside
  • Oven Roasting Use a Reynolds Cooking Bag (poke holes in the bag around 6), season meat, add liquid smoke, and cook to package instructions
  • Electric Smoker Method season, cover with foil add wood chips, and water to the tray in the smoker, set to 250 degrees cook for 3 to 4-pound briskets to reach 175 degrees inside use an instant-read thermometer in the thickest parts
  • Gas Grill if you have a smoker chamber for the grills this can be done in the same method as electric smoker instructions, however without smoking this must be done on indirect heat keep checking the internal temperature of meat it should reach 175 degrees with a thermometer


Tips for Slow Cooker Beef Brisket


  • This recipe is for 3 to 4 pounds of brisket
  • Plan on purchasing a whole packed brisket with both the point and flat muscle included and cut it in half to save money.
  • The grade of your meat matters, prime beef will have more fat marbling which has an abundant more amount flavor than choice meats.
  • Buy about 1/2 pound (or more) of brisket per person you are serving.
  • Trim the brisket.
  • Make your own barbecue sauce or your store-bought favorite brand
  • Use a good seasoning rub DIY 
  • Either side up is fine
  • If the meat is still pink inside it will be tough and not cooked (it should never be pink)
  • You cannot eat brisket rare. Pastrami and corned beef are pink even after cooking due to the special curing salt they use (like bacon).
  • Add liquid if it dries out (apple juice is a good hydrator) for those who want to use alcohol bourbon would be my first choice for brisket
  • Always rest the brisket before slicing
  • Broil this after it's slow cooked if you want a crispy outside brisket


Nutrition Facts

Calories

340.59

Fat (grams)

10.5

Sat. Fat (grams)

3.55

Carbs (grams)

30.79

Fiber (grams)

0.7

Net carbs

30.1

Sugar (grams)

24.94

Protein (grams)

28.85

Sodium (milligrams)

1891.1

Cholesterol (grams)

84.37


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slow cooker brisket