Slow-Cooker Barbecue Brisket Recipe
This brisket recipe is so easy because there's no outdoor grilling required, minimal mess and you can set it and forget it.
Ingredients
- 2 tablespoons brown sugar
- 4 teaspoons paprika
- 2 teaspoons mustard powder
- 4 teaspoons dried rosemary
- 2 teaspoons chili powder (optional)
- 2 teaspoons onion powder
- 1 teaspoons cumin powder
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 (3- to 4-pound) beef brisket
- 1/4 cup olive oil
- 1½ cups ketchup
- 1/2 cup red wine vinegar
- 1/4 cup water
- 1½ cups brown sugar
- 1 tablespoon Worcestershire sauce
- 2½ tablespoons dry mustard
- 2 teaspoons paprika
- 2 teaspoons salt
- 1½ teaspoons freshly ground black pepper
- 2 dashes hot sauce
Directions
- 1
For the brisket:
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Combine the dry ingredients in large bowl. Mix thoroughly and apply generously to the brisket. Wrap the brisket in parchment with plastic cling film on top and let sit for an hour at room temp, or in the fridge overnight. If overnight, let brisket come to room temp before putting in slow cooker.
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For the barbecue sauce:
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Combine all ingredients directly in slow cooker. Stir well to ensure everything is completely combined.
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To cook:
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1. Place brisket into the slow cooker (it's a tight fit but will work!).
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2. Cook on low for 8 to 10 hours.
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3. In last 30 minutes, preheat oven to 390 F.
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4. Transfer brisket to tray or sheet pan.
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5. Transfer all liquid in slow cooker to a saucepan and bring to simmer over medium heat until thickened to syrup consistency.
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6. Pour olive oil on top of the brisket and roast in oven for 5 minutes. Remove brisket, baste with 1/3 of the barbecue sauce, then return to oven for another 5 minutes.
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7. Once again, remove brisket, baste with another 1/3 of the barbecue sauce and return to oven for final 5 to 10 minutes, until fully caramelized.
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8. Let the brisket rest and then slice against the grain or shred and serve with remaining barbecue sauce.