Slow Cooker Beef Brisket

ambefree

2 years ago

Slow cooker beef brisket is insanely delicious! Perfectly tender and juicy, this cut of beef is infused with the most amazing flavors! Use it for your next family dinner and everyone will go crazy over it!

What is a Beef Brisket?

I love meat that is so juicy and tender! This recipe takes the meat to the next level by topping it with a sweet rub and some BBQ sauce. It is insanely delicious! Slow cooker beef brisket is a cut of meat you cook all day long. Something unique about a beef brisket is that it keeps its shape while cooking so that you can slice it. But that doesn’t mean it’s not tender! You will put it on your fork and it will be so juicy that it will fall apart in your mouth? It’s THAT good!

Cooking up this slow cooker beef brisket takes some time but man is it worth it! It will take all day in your slow cooker but luckily, you don’t have to be around for that part of the cooking! You just get it ready and put it in the slow cooker. Then, you come home to the most amazing smell in your house and food ready to put on your table! Cook it up for dinner this week. You won’t regret it!

Ingredients:

1 Beef Brisket

DRY RUB

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon celery seed

1/4 teaspoon pepper

SAUCE:

1/2 cup ketchup

1/2 cup chili sauce

1/8 cup packed brown sugar

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

1 to 1-1/2 teaspoons Liquid Smoke optional

1/2 teaspoon ground mustard

A dash of A1 sauce

Directions:

In a small bowl, combine the dry rub ingredients; rub over brisket. Place in a 3-qt. slow cooker. Let it sit in the slow cooker for at least an hour. If possible, put the slow cooker in your refrigerator and let it sit overnight so that the beef can absorb the spices from the rub.

In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. Cover and cook on high for 4-5 hours, or low for 8 hours, or until meat is tender. Serve with the reserved sauce.

Slice all the meat against the grain, and it will literally be falling apart. Yum!

Tips:

Cut of beef: The best cut to get for this is of course a brisket! That’s beaucse it holds its shape even when it’s tender. Then it can be easily sliced! If you cannot get your hands on a beef brisket then the best substitute for it would be a chuck beef roast.
The fat on the cut: Normally you go about trimming the fat on your meat before it gets cooked! But in this case, if you want to get an extra juicy cut of meat, you can leave that until afterwards. The fat keeps the beef from drying out while its cooking. You can trim away the fat once you are ready to slice it and serve it! That way it will get extra juicy!
Let it rest!! This is one of the most important steps you cannot skip! Once your meat is done cooking and you take it out and set it on a serving platter, don’t touch it! Leave it alone for about 10 minutes. This is when the meat actually absorbs most of those juices. So cutting into it too soon dries it out. Don’t let all of that slow cooking go to waste! Let that meat rest!