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Easy Slow Cooker BBQ Beef Brisket

Beef Brisket Austin Dallas-Fort Worth Labor Day Slow Cooking Slow Cookers BBQ Dinner Party Picnic Potluck Ketchup Worcestershire Sauce Paprika Brown Sugar Water Leftovers Weeknight Dinner Summer Winter Main Dish Easy
Beef Brisket Austin Dallas-Fort Worth Labor Day Slow Cooking Slow Cookers BBQ Dinner Party Picnic Potluck Ketchup Worcestershire Sauce Paprika Brown Sugar Water Leftovers Weeknight Dinner Summer Winter Main Dish Easy
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Easy Slow Cooker BBQ Beef Brisket
6 servings Easy
(171) Total:
PREVIOUS: Smoky-Sweet BBQ Beef Short Ribs NEXT: Slow Cooker BBQ Beef Sandwiches

Ingredients (18)

For the barbecue sauce:

  • 1 1/2 cups ketchup
  • 1/2 cup packed dark brown sugar
  • 1/2 cup water
  • 1/4 cup finely chopped yellow onion
  • 3 tablespoons cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 chipotles in adobo sauce, finely chopped
  • 1 teaspoon garlic powder
  • 3/4 teaspoon freshly ground black pepper

For the brisket:

  • 1/4 cup paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon kosher salt, plus more as needed
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • 1 (5-pound) beef brisket
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Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.
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Tip
How to Store Brisket
Fresh brisket will be fine in your fridge for up to five days. Just be sure to keep the meat in its original packaging prior to cooking or freezing.
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Next: How to Freeze Brisket
Tip
How to Freeze Brisket
To extend brisket's shelf life for up to 12 months, simply overwrap the meat (original packaging still intact) with aluminum foil and place in the freezer. It is also advised to place the brisket in a heavy-duty freezer bag to avoid freezer burn.
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Next: How to Thaw Brisket
Tip
How to Thaw Brisket
Leave the meat in the fridge and allow one day of thawing time for every four pounds. Placing a frozen brisket in a slow cooker is fine, but be sure to add a liquid like beef or vegetable broth to speed up the defrosting process.
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Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich. Serve some ranch-style pinto beans on the side.

This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days.

by Amy Wisniewski
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Instructions

  1. 1Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.
  2. 2Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine.
  3. 3Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.
  4. 4Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside.
  5. 5Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.)
  6. 6Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.
Easy Slow Cooker BBQ Beef Brisket
  • Wine Pairing

    2012 Everett Ridge Zinfandel

    What goes with sugar and spice and everything nice? In the case of the perfect wine to pair with our BBQ beef brisket, we love the 2012 Everett Ridge Zinfandel. This tough-made-tender cut of beef begs for a big, bold red varietal bursting with dark fruit flavors to stand up to its sweetly spiced sauce while balancing the richness of the beef. We found all of that and more in the Everett Ridge Zin.

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