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Slow-Cooked Barbecued Beef Brisket

"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


  • 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


  • In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker.
  • In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside.
  • Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.
Nutrition Facts
1 each: 242 calories, 6g fat (2g saturated fat), 60mg cholesterol, 810mg sodium, 16g carbohydrate (14g sugars, 0 fiber), 29g protein.

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Average Rating:
  • ckbray
    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
    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
    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!!!

  • ronearnest
    Mar 8, 2013

    No comment left

  • billieboy57
    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 :-)

  • KerryKJordan
    Dec 28, 2012

    No comment left

  • Karen.Buske
    Aug 4, 2012

    This is a keeper for sure. Very good!

  • kristinaward
    Mar 20, 2012

    No comment left

  • ksandjs1
    Mar 2, 2012

    No comment left

  • 1woody
    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!!!!