This slow cooker beef brisket is fall-apart tender, so juicy and flavorful and you won’t believe how simple the ingredient list is! This slow cooker brisket had everyone’s seal of approval – rave reviews every time!
Beef brisket boasts the richest natural flavor of any cut of meat and is my choice meat whenever I dine at any barbecue restaurant. The flavor comes in part from the extra long cooking time required to break down the fibers of the meat as brisket comes from the front breastbone of the cow so there is a lot of connective tissue and muscle that supports much of the weight of the cow.
Ingredients
- 1 Beef bouillon cube
- 4-5 lbs. Beef brisket with the fat trimmed
- ½ C. BBQ sauce
- 1 C. Water
- 3 Tbsp. Worcestershire sauce
For the rub:
- 1 tsp. Cumin
- 2 Tbsp. Brown sugar
- 1 tsp. Ground mustard
- 2 Tbsp. Paprika
- 1 tsp. Black pepper
- 2 tsp. Onion powder
- 2 tsp. Salt
- 2 tsp. Garlic powder
- ½ tsp. Cinnamon
How To Make Slow Cooker Beef Brisket
- Heat the oven to 425 degrees.
- Mix together the ingredients for the rub in a bowl, and press it over all the sides of the beef brisket.
- Place the brisket onto a parchment lined baking sheet, and bake for 30 minutes.
- Remove the brisket from the oven.
- Whisk together the bouillon, water, bbq sauce and worcestershire sauce in a bowl, and pour it into the slow cooker.
- Add the beef to the slow cooker.
- Cover and cook on low for 8-10 hours.
- Turn the meat halfway through the cooking time.
- Remove the meat, shred with forks, and then brush with more BBQ sauce.
- Broil for a few minutes if desired to caramelize the bbq sauce on the meat.
