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beef brisket

Slow-Cooked BBQ Beef Brisket

Experience the irresistible aroma of tender, melt-in-your-mouth beef brisket slow-cooked in a sweet, tangy, and smoky BBQ glaze — no smoker required. This recipe delivers all the deep, caramelized flavor of classic barbecue using your slow cooker and oven, making it perfect for gatherings, weeknight comfort meals, or backyard feasts.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 560
Ingredients Method Notes

Ingredients
  

For the Brisket
  • 1.5–2 kg beef brisket trimmed of excess fat
  • 1 tbsp olive oil or neutral oil like canola or vegetable
For the Dry Rub
  • 1 tbsp brown sugar adds sweetness to balance spices
  • 2 tsp paprika for smoky, vibrant flavor
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp ground cumin
  • 0.75 tsp mustard powder
  • 1 tsp salt
  • 0.5 tsp black pepper
For the BBQ Sauce
  • 2 cloves garlic finely minced
  • 125 ml apple cider vinegar adds tanginess
  • 375 ml ketchup
  • 110 g brown sugar packed
  • 2 tsp each black pepper, onion powder, mustard powder
  • 1 tsp cayenne pepper adjust to taste
  • 1 tbsp Worcestershire sauce

Method
 

  1. 1. Prepare the Rub: In a small bowl, mix all dry rub ingredients. Pat brisket dry, coat evenly with rub, and press spices into the meat. Marinate in the fridge for 30 minutes to 24 hours for deeper flavor.
  2. 2. Make the Sauce: Add all BBQ sauce ingredients to your slow cooker. Stir until smooth and well combined.
  3. 3. Slow Cook: Place the brisket in the slow cooker, fatty side up. Cover and cook on LOW for 8–10 hours, until fork-tender. For oven cooking, bake covered at 160°C (320°F) for about 4 hours.
  4. 4. Reduce the Sauce: Transfer brisket to a baking tray. Pour the slow-cooker liquid into a saucepan and simmer until it thickens to a syrup-like consistency that coats the back of a spoon.
  5. 5. Caramelize the Brisket: Preheat oven to 200°C (390°F). Drizzle brisket with a little oil and roast for 15 minutes until golden. Brush with sauce, bake another 5 minutes, and repeat once or twice until glossy and caramelized.
  6. 6. Serve: Rest brisket 10 minutes, then slice thinly against the grain. Serve with extra sauce, mashed potatoes, or rolls with coleslaw for sliders.

Notes

Tips & Variations:
• Use flat-cut brisket for easier slicing.
• Add a few drops of liquid smoke for extra BBQ depth.
• If sauce thickens too much, thin it with a splash of water or vinegar.
• Make spicy: increase cayenne or use chipotle powder.
• Freeze sliced brisket for up to 3 months — thaw and reheat with sauce.