This savory Slow Cooker Brisket is covered in a dry rub that amplifies the flavor. Juicy and fall-apart tender, this easy slow cooker recipe is a crowd favorite!
I've never really thought about cooking a brisket in a slow cooker. I was always taught to smoke your brisket, but then one day I saw all these recipes for slow cooker brisket and I thought to myself...why not? Slow cooking is a lifesaver when it comes to saving time and making easy dinners.
So, I did.
And it was WONDERFUL!
So next time you plan to slow cook a chicken or a pot roast, try something different and slow cook a brisket. You'll be amazed at the taste and how easy it is.
Best Brisket Rub
The first time I made this recipe was around the holiday season. I wanted to create a brisket rub with some "spice" to it. Not "hot and spicy" type of spice, but fall and winter types of spice. I came up with this brisket dry rub.
- Brown Sugar
- Ground Mustard
Sounds deliciously festive, right? It's a perfect fall dinner recipe that's easy to make because you literally set it and forget about it for 6-8 hours in the slow cooker. Here is a full list of ingredients for this easy beef brisket slow cooker recipe.
- brown sugar
- ground mustard
- ground cinnamon
- ground ginger
- ground cloves
- beef brisket, trimmed
- beef stock
- apple cider vinegar
- Worcestershire sauce
- garlic cloves
- bay leaves
- unsalted butter
How to Cook Brisket in a Slow Cooker
Who's ready to jump into making this easy dinner? Here's what you do:
- First, combine the salt, pepper, brown sugar, ground mustard, ground cinnamon, ground ginger, and ground clove in a small bowl.
- Rub the brisket dry rub over all sides of brisket.
- Once the rub has been spread evenly, place the brisket in the slow cooker.
- Next, add the beef stock, apple cider vinegar, Worcestershire sauce, onions, garlic cloves, and bay leaves to the slow cooker.
- Then, arrange the cabbage halves over the top.
- Cook on low for 6-8 hours. Once the beef brisket is tender and falling apart. You'll know it's done when you insert a fork and it easily breaks apart.
- Once the beef is done, transfer it to a cutting board.
Cutting Against the Grain
When cutting any type of meat, always cut against the grain. It's important to break those muscle fibers so the meat becomes easier to chew. When the brisket is done, it's going to be super crazy tender and falling apart. When you go to cut against the grain, it should be be easy.
Don't cook the carrots in the slow cooker with the brisket. When the beef brisket is done, pull out a separate pan and steam the carrots with the melted butter and remaining salt and pepper until tender. Serve with the onions, cabbage, and carrots that cooked in the slow cooker. Top it off with the au jus from the slow cooker.
What Should I Serve with Beef Brisket?
- Slow Cooker Herb Roasted Garlic Potatoes
- Slow Cooker Pinto Beans
- Autumn Spiced Sweet Mashed Potatoes
- Mashed Potatoes
- Ono Rice
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Slow Cooker Brisket
- 2 lb Beef Brisket, trimmed
- 1 ¾ teaspoon salt, divided
- ¾ teaspoon black pepper, divided
- 2 Tablespoons brown sugar
- 2 teaspoon ground mustard
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- 1 cup beef stock
- 3 Tablespoons Apple Cider Vinegar
- 2 teaspoon Worcestershire sauce
- 2 medium onions, cut into wedges
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 head cabbage
- 1 lb baby carrots
- 1 Tablespoon unsalted butter, melted
Smoked Brisket Rub Instructions
- Combine 1 ½ teaspoons salt, ½ teaspoons pepper, 2 Tablespoons brown sugar, 2 teaspoons ground mustard, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger and ¼ teaspoon ground cloves in a small bowl. Rub mixture over all sides of brisket. Once rub has been spread, place the brisket in the slow cooker.
- Rub mixture over all sides of brisket. Once rub has been spread, place the brisket in the slow cooker.
Slow Cooker Brisket Instructions
- Add the beef stock, 3 Tablespoons apple cider vinegar, 2 teaspoons Worcestershire sauce, 2 medium onions, 4 garlic cloves, and 2 bay leaves to the slow cooker.
- Arrange cabbage halves over top of the brisket. Cook on low for 8 hours or until beef is very tender. Once the beef is done, transfer beef to a cutting board, discarding bay leaves.
- In a separate pan, add the unsalted butter. Add the chopped carrots and steam with the remaining salt and pepper until tender.
- Serve the brisket with the cooked onions, cabbage, carrots, pouring the au jus on top.
Update Notes: This post was originally published in August 2015, but was re-published with updated step-by-step instructions, pictures, and tips in August 2019.
Amanda, I tried smoking a 2lb Brisket Flat yesterday on my gas barbecue. I started it at 2pm no higher than 250. By 5pm the meat temperature was only 135 degrees. I continued until 9pm when it stalled at 150degrees.I wrapped it in tin foil and continued until it reached 180derees. I let it rest for 10 minuteds then I carved it up against the grain and it was actually very moist,tender and delicious. So today I'm going to reheat it and have it tonight.
My question is did it take so long to cook because I used my barbecue.?
I think my next one will be the slow cooker way and also just barbecue it.
Hey Charles!! Thanks for posting these questions! When smoking a brisket, it typically takes 60-90 min. per pound. Key word "typically". There are so many factors that go into smoking meat. Things such as the outside temperature, how well and consistent the temperature is maintained in the smoker, the heat source, etc. To answer your question, yes - I think what took so long for your brisket is that you were using your gas bbq. But there is no "wrong" smoker to use. I've known people who strip the paint off of filing cabinets and turn it into a smoker lol! Always smoke to the internal temperature of the meat and never time. And...the stall will slow down the time too. Sounds like it turned out amazing! Did it have a good smoke ring? Smoking low and slow is key...sounds like it was successful!! Let me know what other questions you have!!
This is delicious. Confession-used a smaller brisket but still used all of the spice mixture (love 'warm' spices' on beef), used full amt of liquid too. Had to cook it 8 hours. Served next day, sliced and warmed up in sauce. Most definitely a repeat dish. Thank you.
Hi there! SOOO glad you loved it so much!! I do love the flavors, as well and they remind me of fall and winter time. Thank you so much for letting me know how it turned out and let me know what other recipes of mine you try!! I cant wait to hear!!
This is a must recipe. for the beef lover like myself
Thank you!! I'm so glad you loved it! Let me know what other recipes of mine you try! I an't wait to hear!!