BBQ Beef Brisket Slow Cooker (Printer-Friendly)

Savory slow-cooked beef brisket with smoky spices and rich sauce, perfect for easy flavorful meals.

# What You'll Need:

→ Meat

01 - 3.5-pound beef brisket, point cut

→ Vegetables

02 - 1 large yellow onion, chopped
03 - 1 green bell pepper, chopped
04 - 1 red bell pepper, chopped
05 - 4 cloves garlic, minced

→ Liquids

06 - 14.5-ounce can diced tomatoes, undrained
07 - 1 cup beef broth
08 - 1/2 cup apple cider vinegar
09 - 1/4 cup Worcestershire sauce
10 - 2 tablespoons olive oil

→ Spices and Seasonings

11 - 2 tablespoons packed brown sugar
12 - 1 tablespoon smoked paprika
13 - 1 tablespoon chili powder
14 - 1 teaspoon garlic powder
15 - 1 teaspoon onion powder
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon cayenne pepper (optional)
18 - Salt and freshly ground black pepper to taste

→ BBQ Sauce (Optional)

19 - 1 cup ketchup
20 - 1/2 cup apple cider vinegar
21 - 1/4 cup Worcestershire sauce
22 - 1/4 cup packed brown sugar
23 - 2 tablespoons molasses
24 - 1 tablespoon Dijon mustard
25 - 1 tablespoon smoked paprika
26 - 1 teaspoon chili powder
27 - 1/2 teaspoon garlic powder
28 - 1/2 teaspoon onion powder
29 - 1/4 teaspoon cayenne pepper (optional)
30 - Salt and freshly ground black pepper to taste

# Steps to Follow:

01 - Remove brisket from refrigerator 30 minutes prior to cooking to allow even cooking. Pat dry thoroughly with paper towels.
02 - Combine smoked paprika, chili powder, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and pepper. Rub evenly over entire brisket surface.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Sear brisket 3-4 minutes per side until dark golden crust forms. Remove and set aside.
04 - In the same skillet, sauté chopped onion and bell peppers over medium heat for 5-7 minutes until softened. Add garlic and cook for one additional minute until fragrant.
05 - Pour beef broth and apple cider vinegar into skillet, scraping bottom to lift browned bits. Add diced tomatoes with juice, Worcestershire sauce, and brown sugar; stir until sugar dissolves.
06 - Pour sauce mixture into slow cooker. Place seared brisket on top, ensuring mostly submerged. Add extra beef broth if necessary.
07 - Cover and cook on low for 8-10 hours or on high for 4-6 hours, until brisket is fork-tender and easily shreds.
08 - While brisket cooks, combine all BBQ sauce ingredients in a saucepan. Simmer over medium heat, reduce to low, and cook for 15-20 minutes until slightly thickened. Adjust seasoning to taste.
09 - Remove brisket from slow cooker and let rest 10-15 minutes. Shred with two forks, discarding large fat pieces.
10 - Return shredded brisket to slow cooker and stir into cooking liquid. Optionally, add half of the prepared BBQ sauce, reserving the remainder for serving.
11 - Serve on buns, with sides such as coleslaw, potato salad, mashed potatoes, or rice. Enjoy warm.

# Extra Suggestions:

01 - Resting the brisket before shredding allows juices to redistribute for a moister final product.
02 - Searing the brisket develops a flavorful crust and enhances the smoky taste despite slow cooker use.

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