A simple method for tender, delicious BBQ brisket cooked all day in the slow cooker resulting in a tasty family dinner and...
This recipe first appeared on my blog back in 2015, and 10 years later I decided it needed some better pictures and a dedicated recipe post because the old one sure didn’t look enticing and over the years (decade) I’ve made some minor changes. One thing remains the same though: this is an easy, set it and forget it recipe that everyone in the family enjoys.
First of all- brisket. Immediately when I hear brisket I picture expensive, tender, smoked BBQ brisket. And if you can find a good one, like we did in Austin at Cooper’s BBQ, then go for it because YUM.
Funny enough, brisket is traditionally a less expensive cut of meat because it’s a tougher cut. While demand for brisket has driven up the price in some places, if you opt for an untrimmed or whole brisket, it still can be one of the cheapest cuts you buy. Depending on where you shop, brisket can be anywhere from $3.00/lb-$4.00/lb (Walmart) to $10.00/lb (Wild Pastures). And while tougher cuts can be intimidating, this slow cooker BBQ beef brisket method is simple and fool proof. It’s going to be tender and flavorful.
The process is simple. First, procure your brisket. Pictured is a 2 lb brisket, but with the discarding the fatty parts at the end, it lowers the yield, so for a family of four, I recommend closer to a 3 lb brisket. This recipe will work for 2-4 lbs.
From there, simply slice an onion and put it at the bottom of your slow cooker. Place your brisket on top, fat cap up. Mix your BBQ sauce in a small bowl and pour it over the brisket. Cover it and set on slow cook for 10 hours.
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After 10 hours the brisket will be tender and a lovely aroma will be wafting through your home. Remove the brisket and place on a cutting board. While it cools a little, you can pour out the sauce to simmer on the stove for 10-15 minutes to thicken, or if you use an Instant Dutch Oven like I do, simply switch the setting to braise for 5-10 minutes to thicken the sauce while you trim the brisket.
And if you’re in a hurry, you don’t even need to thicken the sauce. It will be slight more soupy, but it’s still just as delicious over rice and we’ve eaten it this way plenty of times.
Trim the fat off the brisket, roughly chop the meat, then return it to the sauce and mix well. This is delicious served on a bun or over rice. I served it with roasted Brussels sprouts and mac ‘n cheese, but will have to grab a plated picture next time because my family ate this on their own while I was out a homeopathy class last night.
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I’m sure there are more gourmet methods for preparing brisket, but if you want to feed your family something delicious and easy with an affordable cut of meat, I highly recommend this method. I hope you enjoy!
A simple method for tender, delicious BBQ brisket cooked all day in the slow cooker resulting in a tasty family dinner and a house full of a pleasing aroma.
Ingredients
Brisket (2-4 lb)
1 large onion, diced
1 1/2 cup ketchup
1 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
1 Tbsp brown sugar
1/2 tsp salt
1/2 tsp black pepper
Instructions
Dice the onion and place in the bottom on the slow cooker.
Place the brisket on top of the onion.
Prepare the sauce my mixing the ketchup, Worcestershire sauce, apple cider vinegar, brown sugar, salt and pepper in a separate bowl, then pour over the beef.
Set slow cooker on low for 10 hours until brisket falls apart.*
Serve with thick buttered toast, on a bun, or over rice. It’s delicious with roasted Brussels sprouts or a cabbage slaw and a thick sliced pickle.
Notes
*Temperatures for slow cookers on low vary. Typically the low slow cooker is between 170 degrees and 200 degrees. The Instant Dutch Oven slow cook temperature is 203 degrees and it works perfectly for this recipe. If you find your slow cooker needs more time to make the brisket tender, try cooking on high for 6-8 hours or cranking it from low to high in the last couple hours.
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