Slow Cooker Brisket

The first time I made this, I worried it wouldn’t work, but eight hours later I had meat so tender I could cut it with a fork and a house that smelled incredible.

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

BEEF BRISKET – Look for a piece with a visible fat cap on one side. This fat keeps the meat moist as it cooks. The flat cut gives you uniform slices, while the point cut has more marbling. Either works beautifully, so grab whichever looks better at your store. Plan on about half a pound per person.

ONION – Slicing the onion creates a flavorful bed that prevents the brisket from sitting directly in the liquid. As the onions cook for hours, they sweeten and melt into the sauce. Yellow onions work best because they hold their shape better and taste sweeter than white or red onions.

BEEF BROTH – This forms the cooking liquid that breaks down the tough parts of the brisket and makes it tender. Use regular strength broth, not concentrated versions. The liquid should come about halfway up the brisket, not cover it completely.

WORCESTERSHIRE SAUCE – Adds deep savory flavor and a slight tang that balances the sweetness from the barbecue sauce. Two tablespoons is enough to add complexity without making the sauce taste too strong or vinegary.

BARBECUE SAUCE – Use your favorite style because this is where you customize the flavor. Sweet and smoky sauces create classic barbecue taste, while tangy vinegar-based sauces add brightness. The sauce thickens as it cooks and combines with the onions to create a rich glaze.

SPICES – Garlic powder, paprika, salt, and black pepper create a flavorful crust on the seared brisket. Mix these together before rubbing them on the meat so you get even coverage. Don’t skip the salt because brisket needs good seasoning.

VEGETABLE OIL – You need oil that can get really hot without smoking. Vegetable, canola, or avocado oil all work perfectly. Olive oil will smoke and taste bitter at the high temperature needed for searing.

How To Make Brisket in a Slow Cooker

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep your Slow Cooker Brisket in an airtight container in the refrigerator for up to four days. The meat stays moister when stored in some of the cooking liquid rather than drained completely. The fat will solidify on top when cold, which actually helps seal in moisture and flavor.

FREEZE – Portion the brisket with sauce into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze for up to three months. Flat packaging in bags makes thawing faster and saves freezer space. Label with the date and reheating instructions so you remember later.

REHEAT – Warm gently on the stovetop over medium-low heat, adding a splash of beef broth if the sauce seems too thick. The microwave works in a pinch, but use 50% power and stir every minute to prevent the edges from drying out. For larger portions, reheat covered in a 325° Fahrenheit oven for about 20 minutes until heated through.

MAKE AHEAD – You can cook this a full day early and store it in the fridge overnight. The flavors actually improve as they sit together. Reheat everything together in the slow cooker on low for an hour before serving, or warm it in a covered baking dish in the oven. This makes holiday meal prep so much easier because the hard work is done early.

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Serving Suggestions

MASHED POTATOES – The creamy texture soaks up the rich brisket sauce perfectly, and you can make them while the meat rests. Butter and sour cream make them extra good, but even plain mashed potatoes with just milk work beautifully as a base for the tender beef and onions.

Honey Roasted Sweet Potatoes – The natural sweetness balances the savory brisket, and the caramelized edges add a nice textural contrast. You can roast these in the oven while the meat finishes cooking so everything comes out hot at the same time.

Crock Pot Baked Beans – Classic barbecue pairing that you can cook in a second slow cooker simultaneously. The smoky, sweet beans complement the brisket sauce, and this combination feels like a summer cookout even in the middle of winter.

COLESLAW – The cool, crunchy slaw cuts through the rich meat and provides a fresh element to the plate. The acidity from the dressing also helps balance the heavier flavors. This works especially well if you’re making brisket sandwiches with the leftovers.

DINNER ROLLS – Soft rolls are essential for mopping up every drop of that incredible sauce. You can also pile the brisket onto the rolls with some of the caramelized onions for easy sandwiches that everyone loves.

Recipe Success Tips

SEARING MATTERS – Pat the brisket completely dry before searing so you get a proper crust instead of steaming the meat. Heat your skillet until a drop of water sizzles immediately, then don’t move the brisket for at least three minutes per side. That deep brown crust adds major flavor to the final dish.

FAT SIDE UP – Always place the brisket with the fat cap facing up in the slow cooker. As the fat melts during cooking, it bastes the meat continuously and keeps the top from drying out. Some of this fat will render into the sauce, but you can skim the excess off at the end if you prefer.

DON’T DROWN IT – The liquid should come about halfway up the sides of the brisket, not cover it completely. Too much liquid turns this into pot roast instead of properly braised brisket. The top portion cooks in the steam while the bottom braises, giving you the best texture throughout.

SLICE AGAINST THE GRAIN – Look closely at the meat fibers and cut perpendicular to them, not parallel. Slicing with the grain leaves you with chewy, stringy pieces even though the meat is tender. Against the grain cuts through those fibers and makes every bite melt in your mouth.

Expert Tip – If your brisket seems done but isn’t quite fork-tender yet, give it another hour. Brisket has a lot of connective tissue that needs time to break down completely. There’s a big difference between almost done and truly tender, so don’t rush the process. You can’t overcook it once it reaches the tender stage.

Commonly Asked Questions