BBQ Beef Brisket Slow Cooker (Printer-Friendly Version)

Slow-cooked beef brisket with smoky, tender texture and bold BBQ flavors, ideal for effortless cooking.

# Ingredients Needed:

→ Beef

01 - 3.5-pound beef brisket, point cut
02 - 2 tablespoons olive oil

→ Vegetables

03 - 1 large yellow onion, chopped
04 - 1 green bell pepper, chopped
05 - 1 red bell pepper, chopped
06 - 4 garlic cloves, minced

→ Liquids and Broth

07 - 1 (14.5-ounce) can diced tomatoes, undrained
08 - 1 cup beef broth
09 - ½ cup apple cider vinegar
10 - ¼ cup Worcestershire sauce

→ Spices and Seasonings

11 - 2 tablespoons packed brown sugar
12 - 1 tablespoon smoked paprika
13 - 1 tablespoon chili powder
14 - 1 teaspoon garlic powder
15 - 1 teaspoon onion powder
16 - 1 teaspoon dried oregano
17 - ½ teaspoon cayenne pepper (optional)
18 - Salt and freshly ground black pepper, to taste

→ BBQ Sauce (Optional)

19 - 1 cup ketchup
20 - ½ cup apple cider vinegar
21 - ¼ cup Worcestershire sauce
22 - ¼ cup packed brown sugar
23 - 2 tablespoons molasses
24 - 1 tablespoon Dijon mustard
25 - 1 tablespoon smoked paprika
26 - 1 teaspoon chili powder
27 - ½ teaspoon garlic powder
28 - ½ teaspoon onion powder
29 - ¼ teaspoon cayenne pepper (optional)
30 - Salt and freshly ground black pepper, to taste

# Step-by-Step Directions:

01 - Remove brisket from refrigerator 30 minutes before cooking. Pat dry with paper towels to ensure a good sear.
02 - Mix smoked paprika, chili powder, garlic powder, onion powder, dried oregano, cayenne (if using), salt, and pepper. Rub evenly over brisket.
03 - Heat olive oil in a large skillet over medium-high heat. Sear brisket 3–4 minutes per side until browned. Remove and set aside.
04 - In the same skillet, sauté chopped onion and bell peppers until softened, about 5–7 minutes. Add garlic and cook 1 minute until fragrant.
05 - Pour in beef broth and apple cider vinegar; scrape browned bits from pan. Add diced tomatoes with juice, Worcestershire sauce, and brown sugar. Stir until sugar dissolves.
06 - Pour sauce mixture into slow cooker. Place seared brisket on top, ensuring it is mostly submerged. Add extra broth if necessary.
07 - Cover and cook on low for 8–10 hours or high for 4–6 hours, until fork-tender and easily shredded.
08 - Combine ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, molasses, Dijon mustard, smoked paprika, chili powder, garlic powder, onion powder, cayenne (if using), salt, and pepper in saucepan. Simmer over medium-low heat for 15–20 minutes, stirring occasionally until slightly thickened.
09 - Remove brisket from slow cooker and rest 10–15 minutes. Shred using two forks, discarding large fat pieces.
10 - Return shredded brisket to slow cooker and stir into juices. Mix in half the BBQ sauce or serve sauce on the side. Serve on buns or preferred accompaniments.

# Helpful Hints:

01 - Patting brisket dry before searing is essential for developing a flavorful crust.
02 - Resting the brisket before shredding allows juices to redistribute, enhancing tenderness.
03 - Leftovers can be refrigerated up to 3 days or frozen for 2 months; thaw overnight before reheating.

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