Description
This Savory Crock Pot Beef Brisket recipe offers a tender, flavorful slow-cooked meal perfect for comforting dinners. The brisket is seasoned with a robust dry rub and cooked low and slow in a tangy, slightly sweet sauce, resulting in melt-in-your-mouth beef that pairs excellently with your favorite sides.
Ingredients
Scale
For the Brisket & Dry Rub:
- 3–4 lbs beef brisket
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ground cumin
- ¾ tsp ground mustard
- 1 tsp salt
- ½ tsp black pepper
- 2 garlic cloves, chopped
For the Sauce:
- ½ cup apple cider vinegar
- 1½ cups ketchup
- ½ cup brown sugar
- 2 tsp black pepper
- 2 tsp onion powder
- 2 tsp ground mustard
- 1 tsp cayenne pepper (optional)
- 1 tbsp Worcestershire sauce
Instructions
- Marinate the Brisket: Combine all dry rub ingredients in a bowl and rub generously over the brisket. For best flavor, marinate the brisket in the refrigerator for 30 minutes up to 24 hours to allow the spices to fully penetrate the meat.
- Add to Slow Cooker: In the slow cooker, whisk together all the sauce ingredients until well combined. Place the brisket fat side up into the slow cooker and coat it thoroughly with the sauce, ensuring the meat is evenly covered.
- Cook Low & Slow: Cover the slow cooker with the lid and cook on the low setting for 8 to 10 hours. During cooking, avoid lifting the lid to maintain consistent temperature and moisture, allowing the brisket to become fork-tender and absorb the flavors.
- Rest & Serve: After cooking, let the brisket rest uncovered for 15 to 20 minutes. This allows the juices to redistribute. Slice the brisket against the grain into serving portions. Spoon extra sauce over the slices and serve hot.
Notes
- Marinating the brisket for several hours or overnight enhances flavor but can be done as little as 30 minutes if short on time.
- Do not lift the slow cooker lid during cooking to prevent heat loss and ensure evenly cooked meat.
- Slice the brisket against the grain to keep the meat tender and easy to eat.
- Cayenne pepper in the sauce is optional and can be omitted or adjusted based on desired spice level.
- Leftover brisket can be stored in an airtight container in the refrigerator for up to 3 days.
