Slow-cooking beef brisket in crock pot is probably the easiest and best way to cook brisket (along with my homemade corned beef). There are just 10 minutes of prep, then set it and forget it in the crockpot, cooking low and slow to perfection. There are three main types of brisket cuts: whole, flat, or point cut (deckle). Flat cut is the brisket nearest to the ribcage that is leaner and primarily muscle. The point cut contains less muscle and more fat for a more flavorful cut (it’s also cheaper). You can use either cut of meat for this BBQ crockpot beef brisket recipe. Alternatively, use high-quality store-bought BBQ sauce.
Ketchup: You can use store-bought or homemade ketchup. Sweeteners: This barbecue sauce combines brown sugar, honey, and extra molasses for tons of rich and delicious depth. If needed, use only brown sugar, but you’ll miss out on flavor complexity. Worcestershire sauce: Will add tangy, umami depth. Vinegar: I prefer white wine vinegar, but regular white vinegar also works. Seasonings: To add depth to the BBQ brisket, I use a simple combination of pantry-friendly smoked paprika, mustard powder, and black pepper. Optionally, add spice with chili powder/cayenne pepper. Oil: Use a neutral cooking oil, like vegetable or canola.
Meanwhile, in a small bowl, combine all the meat rub ingredients and mix well. Then, use your hands to rub it liberally all over the meat. Taste and adjust any of the ingredients to your liking. Then, pour the remaining sauce over the top and cook for 8-10 hours on LOW (or 4 1/2-6 hours on HIGH). The BBQ sauce should thicken during the cooking process. If it’s still too thin and you don’t plan to caramelize the meat, return the sauce to a saucepan for a few minutes to thicken and reduce. Generously baste with the BBQ sauce and return to the oven for 5 minutes. Repeat that step and bake for 5-10 minutes until caramelized (refer to the image for how it should look). Alternatively, you can do this step using a BBQ, basting and grilling until it has a caramelized glaze/crust. Then, use a long sharp knife to slice the meat against the grain into thin slices. Alternatively, you can use two forks to shred the tender brisket. To freeze sliced or shredded brisket, either divide it into portions OR lay slices across a tray to flash freeze until solid first (to avoid all sticking), then transfer to freezer bags. Freeze for up to 3 months, thawing it in the refrigerator overnight before reheating. Enjoy the leftovers as part of another main meal or make birria tacos, viral tortilla hack, add it to Spaghetti Aglio e Olio, etc.
