Crockpot Brisket Recipe

This crockpot brisket recipe is fall-apart tender with crispy caramelized edges smothered in tangy BBQ sauce! Pile high on a bun or serve with mashed potatoes.

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings:

Equipment

1 Crockpot

Ingredients

Rub

1 Tablespoon brown sugar
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon black pepper

Add to slow cooker

1 onion , sliced
3 ½ pounds beef brisket
1 cup BBQ sauce

Instructions

Make rub: Combine 1 Tablespoon brown sugar, 1 teaspoons kosher salt, 1 teaspoon paprika, 1 teaspoon garlic powder and 1/2 teaspoon pepper.
Rub: Press the rub into the brisket evenly around the top and sides. Allow to rest for 15 minutes.
Combine: Place the sliced onions in the bottom of your crockpot. Then place the brisket, fat side up on top. Pour 1 cup bbq sauce on top.
Slow cook: Cook on low for 8-9 hours or until fork tender.
Rest: Remove meat and place on a cutting board. Allow meat to rest 5-10 minutes before slicing. Slice thin. Pour a little sauce from the slow cooker over top or place back inside the slow cooker.

Notes

Slow cook on high: While I prefer to cook the brisket on low, you can cook it on high for 4-5 hours if you need to speed up the process. If you pull it out early and it's not quite tender, just keep cooking.

Cutting meat: If you cut against the grain, you'll get slices. If you want more of a shredded meat, slice along the grains of the brisket.

How to serve: We love serving this brisket on homemade buns or Hawaiian rolls (warm on a buttered pan to make even better), on top of a baked potato or alongside mashed potatoes or mac and cheese.

Storing: Store leftover meat in a covered container 3-5 days in the refrigerator.

Nutrition