BBQ Beef Brisket Slow (Printer-Friendly)

Smoky, tender beef brisket cooked slowly with spices and rich sauce for a satisfying meal.

# What You’ll Need:

→ Brisket

01 - 1 (3.5 to 4.5 lb) beef brisket, point cut
02 - 2 tablespoons olive oil

→ Vegetables and Aromatics

03 - 1 large yellow onion, chopped
04 - 1 green bell pepper, chopped
05 - 1 red bell pepper, chopped
06 - 4 cloves garlic, minced

→ Sauce Base

07 - 1 (14.5 oz) can diced tomatoes, undrained
08 - 1 cup beef broth
09 - ½ cup apple cider vinegar
10 - ¼ cup Worcestershire sauce
11 - 2 tablespoons packed brown sugar

→ Dry Spices

12 - 1 tablespoon smoked paprika
13 - 1 tablespoon chili powder
14 - 1 teaspoon garlic powder
15 - 1 teaspoon onion powder
16 - 1 teaspoon dried oregano
17 - ½ teaspoon cayenne pepper (optional)
18 - Salt and freshly ground black pepper, to taste

→ BBQ Sauce (Optional)

19 - 1 cup ketchup
20 - ½ cup apple cider vinegar
21 - ¼ cup Worcestershire sauce
22 - ¼ cup packed brown sugar
23 - 2 tablespoons molasses
24 - 1 tablespoon Dijon mustard
25 - 1 tablespoon smoked paprika
26 - 1 teaspoon chili powder
27 - ½ teaspoon garlic powder
28 - ½ teaspoon onion powder
29 - ¼ teaspoon cayenne pepper (optional)
30 - Salt and freshly ground black pepper, to taste

# Steps to Follow:

01 - Remove brisket from the refrigerator 30 minutes prior to cooking to reach room temperature. Pat dry thoroughly with paper towels.
02 - Mix smoked paprika, chili powder, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper. Rub mixture evenly over entire brisket.
03 - Heat olive oil in a large skillet over medium-high heat. Sear brisket for 3–4 minutes per side until a golden crust forms. Avoid overcrowding the pan and sear in batches if needed. Set brisket aside.
04 - In the same skillet, sauté onion, green and red bell peppers over medium heat until softened and translucent, about 5–7 minutes.
05 - Stir in minced garlic and cook 1 minute until fragrant. Pour in beef broth and apple cider vinegar, scraping browned bits from pan bottom with a wooden spoon.
06 - Add diced tomatoes with juice, Worcestershire sauce, and brown sugar to skillet. Stir until brown sugar dissolves.
07 - Pour sauce mixture into slow cooker. Place seared brisket on top, ensuring it is mostly submerged. Add additional beef broth if needed.
08 - Cook on low for 8 to 10 hours or on high for 4 to 6 hours until fork-tender and shreddable.
09 - In a saucepan, whisk together ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, molasses, Dijon mustard, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper, salt, and pepper. Simmer over medium heat, stirring occasionally, for 15–20 minutes until thickened.
10 - Remove cooked brisket from slow cooker and let rest 10–15 minutes. Shred using two forks, discarding large fat pieces.
11 - Return shredded brisket to slow cooker, mixing with cooking juices. Incorporate half of the prepared BBQ sauce or serve remaining sauce on the side. Serve on buns or preferred side dishes.

# Helpful Hints:

01 - Patting the brisket dry before searing is essential to develop a rich crust.
02 - Letting the brisket rest before shredding ensures juicy, tender meat.
03 - Slow cooking low and slow yields tender results similar to traditional smoking.

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