Slow-Cooked Barbecued Beef Brisket Recipe
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery seed
- 1/4 teaspoon pepper
- 1 fresh beef brisket (2-1/2 pounds), trimmed
- 1/2 cup ketchup
- 1/2 cup chili sauce
- 1/4 cup packed brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 to 1-1/2 teaspoons Liquid Smoke, optional
- 1/2 teaspoon ground mustard
- 1. In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker.
- 2. In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside.
- 3. Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce. Yield: 8 servings.
1 each: 242 calories, 6g fat (2g saturated fat), 60mg cholesterol, 810mg sodium, 16g carbohydrate (14g sugars, 0 fiber), 29g protein.
Reviews for Slow-Cooked Barbecued Beef Brisket
"I must have done something wrong because I didn't think this recipe was anything special at all. The meat came out very dry and the sauce wasn't nearly as good as many of the BBQ sauces on the shelf. Also, my meat would only shred, not slice. What did I do wrong to cause the shredding??? Sorry but I won't be making this again."
"This recipe is a keeper. Brisket is a favorite in our house. My picky husband enjoyed this so much he asked me to make it again I thought the sauce that went over the cooked meat might be better iif iit was cooked down."
"Excellent recipe! As a native Texan now living in Seattle real Texas BBQ is impossible to come by. This recipe is pretty darn close especially when I don't own, and probably never will, a smoker. I got a brisket with the fat cap still on and then rubbed the brisket the day before and left or in the fridge. Then I put it in the slow cooker with the BBQ sauce the next morning on low for 8 hours. It smelled sooooo good while cooking! When it finished I pulled it out and removed the fat cap. I prefer the brisket to still have fat to help keep it moist while slow cooking otherwise I find it cooks dry. You can always remove the fat later. After I cut up the brisket I pulled out the juicy BBQ meat drippings from the cooker, skimmed the fat, then brushed the meat with it before serving. This recipe is officially on the dinner rotation! Thank you!!!"
"Last week briskets were on sale so I froze 4, I've got one in the crock pot......it smells amazing! I reduced the ketchup to 1/2 cup, added 1/8 cup of brown sugar, dash of A1 sauce. This is my go to recipe :-)"
"This is a keeper for sure. Very good!"
"We love this recipe and make it quite often. I always get it all ready the night before. I put the rub on the brisket and put it in the crock pot in the frig the night before. I just take it out of the frig and pour the sauce over it in the morning and let it cook all day on low. Yummy!!!!"
"My family loves this recipe! The only thing I do after its cooked is shred the meat and Voila you have barbecued brisket sandwiches. The barbecue sauce is amazing and I use it for other recipes too."
"I used a 2.5lb beef brisket. I applied the rub and refrigerated overnight. I put brisket in the slow cooker and poured all of the sauce over the top. Cooked on high for 5 hours. Used Jack Daniels BBQ Sauce #7 for dipping sauce and it was fabulous! The meat was fork tender and very tasty without additional sauce. But I use Jack Daniels #7 because it is my favorite. I will definitely make this easy brisket again and I would serve this to guests."
"I normally double the recipe using a 4-6 lb fresh brisket from the farmer's market and cook it in a 5 or 6 quart slow cooker. I've fixed it this way several times and it always comes out terrific."
"Gets raves from family and friends"
"If you can't get authentic slow-smoked BBQ brisket, this is the next best thing. My brisket was 3 lbs, and I used a 5-quart crock pot, which I cooks way too hot on high, so I only use low. I rubbed the meat the night before. After 7 hours the meat was fall-apart tender under in a sea of barbeque juices. It was so flavorful we didn't even need to use the remaining sauce."
"I've made this several times now and we love it! I let it sit in the refrigerator overnight with the rub and then slow cook it the next day for 12-14 hours because I typically double the recipe and like to cook it more like a roast."
"I love this recipe. I slice it up and put them on rolls, with some homemade baked beans. It was wonderful. Followed the recipe exactly as stated."
"Can you do this in a 5 quart slow cooker?"
"I had some trouble with it being dry. i cooked it on low for 8 hours (at work all day) so maybe that was the problem? it was flavorful and tender enough but very very dry. any suggestions?"
"I made this yesterday. I put the rub on the brisket the night before and let it sit in the crock in the frig over night. In the morning, I poured all the sauce over the brisket, set the crock pot on low and cooked it all day while we were at work. It was just delicious, my husband and I both loved it. This recipe is definitely a keeper and will be making it again soon. Thanks for such a great recipe."
"I made this for dinner last night and we loved it. My brisket was 3 1/2 lbs and I cooked it the full 5 hours. The only change I would make when cooking this again is to double the sauce. It was a hit!!"
"Can you cook this on low for 8-10 hours?"
"Tasty--I would like to try a cooking method other than the crockpot using this recipe. Great sauce."
"Next to my husbands smoked brisket, this is the best and easey recipe. The best sauce ever. Thank you!!!!!!!!!!"
"i've been looking for this recipe since my grandson & wife served it at their wedding reception in Texas."
"I am definitely looking forward to this recipe. It is right up our alley."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.