Slow-Cooker Brisket

This Texas-style slow-cooker brisket recipe will please any barbecue fan—no smoker or grill required.

Slow-Cooker Brisket Ingredients

• Beef brisket: This slow-cooked brisket recipe calls for a 6-pound fresh beef brisket. Do not substitute in leaner cuts of beef. You can trim some of the fat from the brisket before cooking if you prefer, but do leave at least 1/4 inch of fat to keep the brisket tender and juicy.
• Worcestershire sauce: This salty, umami-rich sauce forms the liquid base of the marinade.
• Garlic: This allium is added to both the marinade and the barbecue sauce.
• Spices: Chili powder, celery salt and ground black pepper make up the bulk of the marinade’s seasoning. Ground mustard and more chili powder go into the homemade barbecue sauce.
• Liquid smoke: This is optional, but you’ll need it to replace the classic Texas-style barbecue flavor that comes from wood smoke. Learn how to use liquid smoke so it doesn’t overpower your recipes.
• Beef broth: You’ll need liquid in the slow cooker to properly cook the brisket, but you don’t need to cover the brisket. You can use your favorite store-bought brand or make homemade beef broth. If all you have is chicken broth or water, go ahead and use it.
• Bay leaf: This adds additional flavor to the cooking liquid.
• Barbecue sauce: Onion, garlic, ketchup, molasses, vinegar, spices—nothing really compares to the flavor of homemade barbecue sauce. If you’re strapped for time, you can always substitute a jar of your favorite barbecue sauce (or one of our Test Kitchen’s picks for the best barbecue sauce).

Directions

Step 1: Season and marinate the brisket overnight

In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, garlic, celery salt, pepper and, if desired, liquid smoke.

Cut the brisket in half, then add it to the bowl and turn it to coat. Cover and refrigerate it overnight.

Step 2: Slow-cook the brisket

Transfer the beef to a 5- or 6-quart slow cooker. Add the broth and bay leaves. Cover and cook on low for six to eight hours, or until the meat is tender.

Editor’s Tip: When done, the internal temperature of your brisket should be 190° to 200°F. Use a digital thermometer to test for doneness; the ThermaPen One is our Test Kitchen’s favorite.

Step 3: Make the barbecue sauce

To make the sauce, in a small saucepan, saute the onion in oil until it’s tender. Add garlic and cook for one minute longer. Stir in the remaining ingredients, and heat them through.

Step 4: Flavor the barbecue sauce with cooking juices

Remove the brisket from the slow cooker and discard the bay leaves. Place 1 cup of the cooking juices in a measuring cup and use a spoon to skim the fat. Discard the remaining cooking juices. Add the reserved juices to the barbecue sauce.

Step 5: Cook the brisket with the sauce

Return the brisket to the slow cooker and top with the sauce mixture. Cover and cook on high for 30 minutes to allow the flavors to blend.

Thinly slice the beef across the grain and serve it with the sauce.

Recipe Variations

• Use your oven: If you don’t have a slow cooker, you can cook this recipe in your oven. After allowing the brisket to marinate overnight, place it in a Dutch oven with the beef broth and bay leaves. Cover and cook in a 250º oven for five to six hours (one hour per pound of beef), or until fork-tender.
• Make it in a pressure cooker: If you’re short on time, the pressure cooker can be a great help. To cook beef brisket in less than two hours, try this pressure-cooker beef brisket in beer recipe.
• Go for Thailand, not Texas: This Thai-style brisket recipe features the flavors of peanut butter, soy sauce and cilantro instead of barbecue sauce. It’s served over rice with sauteed vegetables.

  Ingredients

  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 2 garlic cloves, minced
  • 1 teaspoon celery salt
  • 1 teaspoon pepper
  • 1 teaspoon liquid smoke, optional
  • 1 fresh beef brisket (6 pounds)
  • 1/2 cup beef broth
  • 2 bay leaves
  • BRBECUE SAUCE:
  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 cup ketchup
  • 1/2 cup molasses
  • 1/4 cup cider vinegar
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground mustard

  Directions

  1. In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight.
  2. Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until meat is tender.
  3. For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
  4. Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Discard remaining juices. Add reserved juices to the barbecue sauce.
  5. Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce.
     

     Nutrition Facts

     6 ounces cooked beef with 1/4 cup sauce: 381 calories, 12g fat (4g saturated fa