Crock Pot BBQ Beef Brisket

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/24/21
Brisket beef bbq
Diana Rattray
Prep: 10 mins
Cook: 9 hrs
Total: 9 hrs 10 mins
Servings: 6 to 8 servings
Yield: 1 brisket
Nutrition Facts (per serving)
657 Calories
42g Fat
0g Carbs
65g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 657
% Daily Value*
Total Fat 42g 54%
Saturated Fat 17g 83%
Cholesterol 240mg 80%
Sodium 297mg 13%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 65g
Vitamin C 0mg 0%
Calcium 39mg 3%
Iron 6mg 31%
Potassium 531mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy crock pot beef brisket makes fabulous sandwiches. Shred the tender brisket and add barbecue sauce for a delicious meal. The brisket would make a great rainy day barbecue, and the slow cooker makes it a snap to prepare and cook.

The brisket is marinated overnight with seasonings and liquid smoke, so plan accordingly.

If you're making brisket for a crowd, allow about 1/2 pound per person. If you want leftovers, add a few pounds. The recipe is easily doubled for a party or tailgating. 

We served the brisket with homemade baked beans and coleslaw. See the tips and variations for a basic homemade barbecue sauce and some other ideas.

This is the only slow cooker brisket recipe you'll need.

Ingredients

  • 3 to 4 pounds ​beef brisket (not corned beef)

  • 1/4 cup liquid smoke

  • 1/2 teaspoon celery salt

  • 1/2 teaspoon garlic salt

  • 1/2 teaspoon onion powder

  • Prepared barbecue sauce, optional

Steps to Make It

  1. Sprinkle the beef brisket with liquid smoke and seasonings. Do not trim the fat; it will keep the beef moist and succulent.

  2. Wrap the beef in a large piece of heavy-duty aluminum foil. Refrigerate overnight if desired.

  3. Place the foil-wrapped beef brisket in the slow cooker.

  4. Cover and cook on low 9 to 12 hours.

  5. If desired, shred the beef and return it to the slow cooker. Add about 1 cup of barbecue sauce and continue cooking for about 30 minutes.

  6. Serve the beef brisket in toasted split buns for sandwiches or as a main course with baked potatoes or fries and coleslaw.

Tips

  • If you happen to have some leftover brisket, add it to baked beans or a hearty Brunswick stew.
  • There are so many great barbecue seasonings you might use on this brisket. Sprinkle the brisket with some mesquite seasoning or your favorite grill seasoning blend.
  • Place some sliced onions on the foil before you wrap the brisket.
  • Easy Homemade Barbecue Sauce: In a saucepan, combine 1 cup of ketchup with 4 tablespoons of molasses, 3 tablespoons of packed brown sugar, 1/2 cup of cider vinegar, 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, a dash of cayenne pepper, and 1/4 teaspoon of ground black pepper. Bring to a simmer over medium-low heat. Cook, stirring occasionally, for 2 minutes. 

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