Description
This Crockpot BBQ Brisket recipe offers a tender, flavorful brisket slow-cooked to perfection with a homemade BBQ sauce. The brisket is seasoned with a robust spice rub, slow-cooked in a crockpot for hours, and finished on the grill to achieve smoky, caramelized edges. It’s an ideal dish for a hearty family meal or a special occasion, yielding juicy, melt-in-your-mouth beef with a syrupy barbecue glaze.
Ingredients
Scale
Spice Rub
- 3-4 lb brisket
- 1 TBSP brown sugar
- 1 1/2 tsp paprika
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 2 garlic cloves, minced or crushed
BBQ Sauce
- 1 1/2 cup ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 TBSP Worcestershire sauce
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp mustard powder
- 1/2 tsp cayenne pepper (optional)
Instructions
- Prepare the Rub: Mix all the spice rub ingredients thoroughly. Using a fork, pierce the brisket multiple times, then rub the spice mixture evenly all over the brisket. Wrap it and refrigerate for at least 1 hour, preferably up to 24 hours, to tenderize and marinate the meat.
- Cook the Brisket in Crockpot: Combine all BBQ sauce ingredients at the bottom of the crockpot. Place the seasoned brisket on top of the sauce. Cover and cook on low heat for 7 to 9 hours, depending on the brisket size. For a 3 lb brisket, 7 hours is sufficient to reach an internal temperature of 180°F, ensuring tenderness.
- Rest and Prepare Sauce: Remove the brisket from the crockpot and let it rest on a tray for 10 to 15 minutes to allow juices to redistribute. Pour the remaining liquid from the crockpot into a saucepan and simmer over medium-high heat until it reduces to a thick, syrupy consistency. It will continue to thicken as it cools.
- Grill the Brisket: Preheat a grill to medium-high heat and grease it to prevent sticking. Place the brisket on the grill to get attractive grill marks, starting with one side for a few minutes before flipping it so the fatty side faces down.
- Baste and Caramelize: Optionally baste one side of the brisket with the reduced BBQ sauce and grill for an additional 5 minutes. Then baste the other side and cook until the sauce caramelizes, creating a rich glaze. Alternatively, the sauce can be served on the side without grilling with it.
- Slice and Serve: Cut the brisket across the grain into thin slices to maximize tenderness. Serve immediately with the BBQ sauce on the side or brushed on top.
Notes
- For best flavor, allow the rub to marinate the brisket overnight in the refrigerator.
- If you don’t have a grill, you can finish the brisket under a broiler to caramelize the sauce.
- Adjust cayenne pepper amounts according to your preferred spice level or omit entirely for a milder taste.
- Internal temperature of 180°F ensures the brisket is tender and easily shredded.
- Resting the meat after cooking is crucial for juicy slices.
