Slow Cooker Crockpot BBQ Brisket
This Slow Cooker Crockpot BBQ Brisket recipe results in tender, melt-in-your-mouth goodness. As the meat bathes in its own succulent juices, it absorbs the bold flavors of the homemade spice rub, creating amazing flavor. A luscious drizzle of BBQ sauce adds the perfect finishing touch.
Servings 5 servings
Calories 421kcal
Equipment
Ingredients
- 2 ½ - 5 pound brisket
- 1 teaspoon olive oil
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup broth Any broth: beef, chicken, vegetable.
- BBQ sauce Optional for glaze.
Instructions
- Season all sides of the brisket with the spices.
- Optional Searing: Place a skillet on medium-high heat on the stove and add the olive oil. Add the brisket to the pan and sear both sides of the meat. Let it sear without moving it for a few minutes until a golden-brown crust forms. Use tongs to turn the brisket and sear all sides evenly.
- Add the broth to the bottom of the slow cooker (Mine is 7 quart).
- Next, add the seasoned brisket.
- Place the lid on the pot and slow cook. It typically takes around 8 to 10 hours on low heat or 4 to 6 hours on high heat. The exact cooking time can vary depending on the size of the brisket and the specific model of your slow cooker.
- Allow the meat to rest for 15-20 minutes before slicing. Glaze with BBQ sauce if desired.
Notes
Use enough spices to fully coat the meat. Add additional spices if necessary.
I recommend you cook brisket on low heat for a longer period to ensure it becomes tender and flavorful.
Cooking it on High does work, but I've found Low yields the best results.
How to Tell When it’s Done Cooking
- Fork Tenderness: Insert a fork or meat thermometer into the thickest part of the meat. If it easily slides in and out with little resistance, the brisket is likely done.
- Internal Temperature: Checking the internal temperature provides a more precise measurement. The ideal internal temperature for a fully cooked brisket is around 195 to 205 degrees.
- Meat Pulls Apart: When the brisket is ready, the meat should easily pull apart or shred with little effort. If you find the meat resisting, it may need more time to cook.
- Visible Shrinkage: As the brisket cooks, it will naturally shrink. Look for signs of shrinkage around the edges and in between the muscle fibers. This can be an indication that the collagen has broken down, leading to a tender result.
- Bark Formation: When using a spice rub, a flavorful crust or “bark” should form on the exterior. This will enhance both the taste and appearance of the finished brisket.
Nutrition
Serving: 0.5pound | Calories: 421kcal | Carbohydrates: 4g | Protein: 64g | Fat: 13g