Easy Crock Pot Brisket

This Crock Pot brisket recipe delivers tender, juicy meat full of bold barbecue flavor without any stress. It’s perfect for a busy weeknight or feeding a hungry crowd since the slow cooker handles the magic all day long. By seasoning the brisket with a flavorful dry rub and finishing it with tangy barbecue sauce, you get all the classic BBQ goodness even when you can’t fire up the smoker.

I first tried this recipe on a day when summer storms kept me inside and it quickly became a go to for family dinners. Now whenever I’m short on time but want comfort food, this brisket is my fix.

Ingredients

• Brisket: 4 to 5 pounds Choose the flat cut for easier fit in the slow cooker or trim a full brisket down to size
• Beef broth: 1 cup This keeps the meat moist and infuses rich beef flavor
• Dry rub: about 1/3 cup A blend of sugars, chili powder, salt, smoked paprika and more that creates a deep BBQ taste. Fresh spices always make the best rub
• Barbecue sauce: 1 cup divided Use your favorite brand or homemade sauce for that final tangy layer
• Liquid smoke: 1 teaspoon optional Adds a touch of smoky flavor to mimic authentic BBQ when cooking indoors

Instructions

Add the broth:

Pour the beef broth into the base of your crock pot. If you decide to use liquid smoke, stir it into the broth now. This small amount of liquid helps keep your meat juicy during the long cooking time.

Make the dry rub:

Prepare the dry rub by thoroughly mixing together granulated sugar, brown sugar, chili powder, kosher salt, black pepper, smoked paprika, ground cumin, garlic powder, onion powder, cracked black peppercorns, chipotle powder and cayenne pepper. This blend builds layers of flavor that will soak into the brisket.

Coat the brisket:

Generously coat the entire brisket with about 1/3 cup of the dry rub. Press the spices onto the surface so they stick well for full flavor penetration.

Place and sauce:

Place the brisket into the crock pot with the fat side facing up. This allows the fat to baste the meat as it cooks, keeping it tender. Brush about half of the barbecue sauce over the top of the meat so it can caramelize slowly.

Cook low and slow:

Cover and cook on low for 8 to 10 hours. After about 7 or 8 hours, check the brisket by gently inserting a fork to see if the meat starts to pull apart easily. When it is fork tender, it’s ready to come out.

Optional broil for crust:

If you want to add an extra layer of texture and flavor, remove the brisket and preheat your oven’s broiler. Brush the remaining barbecue sauce over the top and place the meat on a baking sheet under the broiler for 4 to 5 minutes until a golden crust forms. This step is optional but highly recommended for that classic BBQ bite.

Rest and slice:

Let the brisket rest for 5 minutes before slicing against the grain. This keeps each slice tender and easy to cut.

My favorite part is the dry rub which creates the backbone of the taste. One time my family asked me to double the rub because they loved it so much we used the leftovers on grilled chicken the next day. This recipe reminds me of cozy weekend cooking combined with everyday ease.

Storage tips

Store any leftover brisket in an airtight container in the fridge for up to four days to keep it juicy and fresh.

Ingredient substitutions

Feel free to swap out chili powder with smoked chipotle powder or use maple syrup instead of sugars in the dry rub for a different sweetness profile. Liquid smoke can be skipped if you prefer a milder flavor.

Serving suggestions

Serve this brisket with classic BBQ sides like creamy coleslaw, buttery cornbread, baked beans, or your favorite potato salad to round out the plate.

This Crock Pot brisket is fuss free and yields tender slices perfect for feeding a crowd. Broiling briefly at the end gives a caramelized finish that adds classic BBQ character.

Common Recipe Questions

→ How long should I cook brisket in the crock pot?

Cook the brisket on low for 8-10 hours, checking tenderness with a fork after about 7-8 hours. It should be fork tender and easy to shred when done.

→ Can I add smoky flavor when using a crock pot?

Yes, adding about 1 teaspoon of liquid smoke to the beef broth at the start can impart a subtle smoky aroma typical of BBQ brisket.

→ What is the purpose of broiling after slow cooking?

Broiling the brisket briefly after slow cooking adds a golden brown crust and intensifies the barbecue sauce's flavor and texture.

→ How should I slice brisket for best texture?

Slice brisket against the grain to ensure each piece is tender and easy to chew, preserving the juicy texture from slow cooking.

→ How can leftovers be stored and reheated?

Store leftovers airtight in the fridge for up to 4 days or freeze tightly wrapped for 2-3 months. Reheat slowly in the oven with juices at 350ºF to keep moist.

→ What side dishes pair well with this brisket?

Traditional BBQ sides like coleslaw, cornbread, baked beans, or potato salad complement the rich flavors wonderfully.