Slow-Cooked Barbecued Beef Brisket Recipe
Slow-Cooked Barbecued Beef Brisket Recipe photo by Taste of Home
Next Recipe

Slow-Cooked Barbecued Beef Brisket Recipe

Read Reviews
5 22 20
Publisher Photo
"I enjoy fixing a sit-down meal for my husband and myself every evening, so this entree is often on the menu," writes Anita Keppinger from Philomath, Oregon. "It's fairly inexpensive and takes little effort to prepare. The tender beef tastes wonderful."
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES: 8 servings


  • 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
  • SAUCE:
  • 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

Nutritional Facts

1 each: 242 calories, 6g fat (2g saturated fat), 60mg cholesterol, 810mg sodium, 16g carbohydrate (14g sugars, 0 fiber), 29g protein.


  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.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Barbecued Beef Brisket in Quick Cooking May/June 2002, p37

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Slow-Cooked Barbecued Beef Brisket

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
ckbray User ID: 5521724 256107
Reviewed Oct. 29, 2016

"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."

0kInkit User ID: 7761214 232836
Reviewed Sep. 13, 2015

"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."

Ldh86 User ID: 7400616 85633
Reviewed Sep. 8, 2013

"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!!!"

billieboy57 User ID: 6639952 34912
Reviewed Mar. 4, 2013

"Last week briskets were on sale so I froze 4, I've got one in the crock 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 :-)"

Karen.Buske User ID: 6777614 132913
Reviewed Aug. 4, 2012

"This is a keeper for sure. Very good!"

1woody User ID: 4961596 35201
Reviewed Feb. 18, 2012

"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!!!!"

bonita85 User ID: 5345630 132908
Reviewed Oct. 3, 2011

"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."

Mitchlep User ID: 6164225 85632
Reviewed Aug. 20, 2011

"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."

dajenkins User ID: 5226027 35185
Reviewed Aug. 18, 2011

"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."

dajenkins User ID: 5226027 41673
Reviewed Aug. 18, 2011

"Gets raves from family and friends"

Loading Image