Slow Cooker Beef Brisket

Slow Cooker Beef Brisket is a simple recipe that is wonderfully juicy, exploding with flavor, smothered with spices, oven seared then simmered in the crockpot until it is melt-in-your-mouth-tender.  

This ultimate easy company dinner can be made days in advance then refrigerated and reheated (my preferred method), for stress free entertaining that “is better than any restaurant” according to my food critic husband. And I agree.

Hi!  This is Jen from Carlsbad Cravings and I am SO excited to bring you this Slow Cooker Beef Brisket recipe!

I love this Beef Brisket more than my crazy popular Slow Cooker French Dip Sandwiches, Slow Cooker Barbecue Ribs, Slow Cooker Carnitas, etc.

I know that is a bold statement, but this brisket is boldly delicious.  So, if you have never made beef brisket or never made slow cooker beef brisket, prepare for your mind to be blown with this easy method for crazy tender, juicy beef brisket every single time.

What sets this Slow Cooker Beef Brisket above the rest is our intoxicating spice mix of paprika, brown sugar, chili powder, chipotle powder, onion powder, garlic powder, dried thyme, salt and pepper.  The rub is not too spicy, not too sweet, but just plain flavorful.

The other important element is our tantalizing homemade barbecue sauce that I first used in my Slow Cooker Barbecue Ribs.

This Barbecue Sauce is a reader favorite and the “only barbecue sauce I will ever use,” according to many.  So while you can use your own bottled barbecue sauce, I highly recommend this version.  It is sweet and tangy and just right.

I love using my slow cooker during the holidays because not only does it free up the oven, but the results are wonderfully tender and every bit as delicious as oven results.  And so easy!

Making and serving Slow Cooker Beef Brisket on the same day can be difficult, however, unless you plan ahead because the brisket requires a good 8-10 hours of cooking time.  That is why I like to prepare my brisket the day before.

After your brisket is cooked, this is when I remove the slow cooker ceramic insert and refrigerate it with the brisket and all the juices for 1-3 days.

Not only does the flavor improve, but the brisket becomes even more tender and makes prep the next day a snap.  When ready to serve, simply skim off the hardened fat then cook on low for 1-2 hours until warmed through.