Description
A deeply flavorful, hands-off slow cooker beef brisket with a sweet-smoky spice rub, apple cider vinegar, and BBQ sauce. Set it and forget it for ultra tender, sliceable meat perfect for weeknights or gatherings.
Ingredients
Units
Scale
Spice Rub
- 1/2 cup light brown sugar, packed
- 1 Tbsp smoked paprika
- 1/2 tsp garlic salt
- 1/4 tsp ground cumin
- 1/4 tsp onion powder
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 Tbsp chili powder
- 1/2 tsp dry mustard powder
Brisket
- 3.5 lb beef brisket, fat trimmed (3-4 lb (1.4-1.8 kg))
- 1/4 cup apple cider vinegar
- 18 fl oz BBQ sauce (your favorite)
Instructions
- Mix the spice rub: In a small bowl, whisk together brown sugar, smoked paprika, garlic salt, cumin, onion powder, salt, pepper, chili powder, and dry mustard until evenly combined.
- Season the brisket: Place the trimmed brisket in the slow cooker. Sprinkle the spice rub over the top and massage to coat all sides thoroughly. (For deeper flavor, rub up to 24 hours ahead and refrigerate.)
- Add liquids: Pour the apple cider vinegar over the brisket, then spread the BBQ sauce evenly on top.
- Slow cook: Cover and cook on LOW for 10 hours. Avoid lifting the lid during cooking.
- Slice & serve: Transfer brisket to a board, rest a few minutes, then slice thinly against the grain. Spoon cooking juices over the slices and serve.
Notes
For saucier brisket, stir an extra 1/2–1 cup BBQ sauce into the cooking juices at the end. Leftovers keep 4 days in the fridge; reheat gently with a splash of the juices. Nutrition is an estimate and will vary based on BBQ sauce and brisket fat trim.
- Prep Time: 10 minutes
- Cook Time: 10 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 480
- Sugar: 25
- Sodium: 980
- Fat: 25
- Saturated Fat: 9
- Carbohydrates: 28
- Protein: 35
- Cholesterol: 110
