Slow-Cooker Barbecue Brisket

Total Time:
8 hr 25 min
Prep:
25 min
Cook:
8 hr

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons packed light brown sugar
  • 1 1/2 tablespoons chipotle chile powder
  • 2 teaspoons ground cumin
  • 1 teaspoon celery salt
  • 1 clove garlic, minced
  • Kosher salt and freshly ground pepper
  • 4 1/2 to 5 pounds point-cut beef brisket, trimmed (fat cap intact)
  • 1 1/4 cups ketchup
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • Potato salad and cornbread, for serving (optional)
Directions

Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.

Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.

Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g

Photograph by Justin Walker


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    Cook this meal if you're ready for lots of compliments!! This recipe will be included in our family favorites. It was ridiculously flavorful! I followed almost everything for the ingredients (I didn't have fresh garlic on hand, so I used garlic powder) and added 3 extras to the liquid portion (some honey, a little bit of hot sauce and a full beer). I have a smaller crockpot, so I cut the brisket in half and layered the liquid ingredients. I think there are 2 tricks to perfection in this recipe: 1) make sure the meat is dry before adding the dry rub so that it sticks and 2) cooking on LOW for 8 hours. It was about 4 hours in that I added the beer. Serve this dish in a bowl with some sweet rolls for dipping and we also had broccoli with cheese sauce on the side. Yummy!
    I made this last week, it was absolulely delicious, served over mashed potatoes. Leftovers made wonderful sandwiches the next day. Two comments: I did not buy the specific brisket cut described b/c my butcher said it would be too fatty, he cut a "regular brisket" for me, 5 lbs. The meat completely melted into the sauce in the cooker, and I was able to pull the meat into shreds with two forks. Secondly, I think my chipotle chili powder was on the very hot side, so, in order to tone down the sauce for serving, I made a base BBQ sauce (apple cider vinegar, brown sugar, and honey and stirred some of the cooking sauce into that (tasting as I went along to tone down spiciness. I served the shredded meat on a platter with the sauce on the side.
    I wasted $15 on brisket for this recipe. The meat was tough and dry, and the sauce had a weird tangy, mustardy overpowering flavor.
    Mine came out great. My slow cooker is small, so I cut the brisket in half and stacked the two pieces. I was a little worried but it was terrific! The sauce is delicious if you strain the cooking liquid when the meat is done, then add the ketchup and reduce it until thicker while skimming fat (liquid was watery coming out the cooker.
    This recipe has so much potential, but was a real let down. It sounded really good! The issue was the meat. The bbq this recipe creates is really, really good! However, my meat was not. The fat did not render AT ALL, the meat was super gritty. Maybe I just somehow picked a terrible brisket, because every bite was awful because of the gritty and chewy texture. It was like chewing tendons with a thick flab of fat. I'm hesitant to try this again, because it is not a cheap cut of meat.
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    This recipe is featured in:

    Slow-Cooker Meals