Slow Cooker BBQ Brisket with Rich and Glossy Sauce Tips, FAQ & printable recipe

Tips for success

For the best slicing results, let the cooked brisket rest on a cutting board for at least ten to fifteen minutes before slicing. Slicing the meat immediately will cause all the precious, flavorful juices to run out onto the board, leaving the brisket dry.

When you are ready to slice, look closely at the meat to identify the direction of the muscle fibers. Always cut perpendicular to these fibers, which shortens them and guarantees a tender, easy-to-chew bite. A sharp carving knife is essential for clean, even slices.

If you find the barbecue sauce is too thin at the end of the cooking time, you can easily thicken it. Carefully transfer the brisket to a platter and pour the remaining sauce into a saucepan.

Simmer the sauce over medium heat on the stovetop for ten minutes until it reduces to a glossy glaze, or whisk in a cornstarch slurry made of equal parts cornstarch and cold water. This concentrated sauce can then be drizzled generously over the sliced meat for a restaurant-quality presentation.

Variations

• Spicy BBQ Brisket: Add one tablespoon of cayenne pepper or chopped chipotle peppers in adobo sauce to the barbecue mixture for a spicy kick.
• Sweet Honey Brisket: Stir one-quarter cup of honey or brown sugar into the barbecue sauce before pouring it over the beef.

Storage and make-ahead

Fridge

Cool leftovers for up to 2 hours, then store in an airtight container with the sauce in the refrigerator for up to 4 days.

Freezer

Freeze sliced or shredded brisket in freezer-safe bags with the sauce for up to 3 months. Thaw in the refrigerator overnight.

Reheat

Reheat gently in a covered baking dish at 325°F (163°C) with extra sauce, or in the slow cooker on low until warmed through.

Store any leftover brisket in an airtight container, ensuring it is fully submerged or coated in the remaining barbecue sauce to keep it from drying out. Leftovers must be cooled to room temperature for no more than two hours before being placed in the refrigerator. Properly stored brisket will keep well in the fridge for up to four days. The flavors often deepen and improve after a day or two, making the leftovers taste even better than the day it was made.

This dish is an excellent candidate for making ahead. You can fully cook the brisket a day in advance, let it cool slightly, and refrigerate the unsliced brisket whole in its sauce overnight. The next day, the solidified fat on the surface can be easily scraped off and discarded.

Slicing the cold brisket is also much easier and yields perfectly clean slices. Simply reheat the sliced meat in the sauce on the stovetop or back in the slow cooker until heated through before serving.

Serving ideas

This rich, smoky brisket pairs beautifully with a variety of classic barbecue side dishes. Serve the tender slices alongside a creamy, tangy coleslaw to provide a crisp, refreshing contrast to the savory meat. Warm, buttery cornbread or fluffy yeast rolls are perfect for soaking up the extra glossy barbecue sauce. For a comforting meal, serve the brisket over a bed of garlic mashed potatoes, creamy mac and cheese, or alongside smoky baked beans and grilled corn on the cob.

Leftover brisket is incredibly versatile and can be transformed into entirely new meals. Shred the meat and pile it high on toasted brioche buns with extra barbecue sauce and pickles for ultimate brisket sandwiches.

It also makes an excellent topping for loaded baked potatoes, nachos, or flatbread pizzas. For a breakfast twist, chop the brisket and toss it with diced potatoes, onions, and bell peppers in a hot skillet to create a savory brisket hash, topped with fried eggs.

Frequently asked questions

Recipe card

Slow Cooker BBQ Brisket with Rich and Glossy Sauce

Prep 15 minCook 8 hRest 15 minTotal 8 h 30 minServes 6

Ingredients

• 3-4 lb beef brisket
• 2 tbsp brisket seasoning
• 2 cups smoky barbecue sauce
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat the beef brisket dry with paper towels. Rub the brisket seasoning evenly over all sides of the meat, pressing it in so it adheres well.
2. Heat a large skillet over medium-high heat. Add the seasoned brisket and sear for 3 to 4 minutes per side, or until a deep, golden-brown crust forms on all surfaces.
3. Transfer the seared brisket to the slow cooker insert. Pour the smoky barbecue sauce evenly over the top of the meat. Cover and cook on low for 8 hours, or until the brisket is incredibly tender. Ensure the internal temperature reaches at least 145°F (63°C), though cooking to 195°F (90°C) yields the best texture. Allow the meat to rest for at least 3 minutes before slicing.
4. Carefully transfer the tender brisket to a cutting board. Slice the meat against the grain into thin slices. Arrange the slices back in the slow cooker with the warm barbecue sauce to coat them, or transfer them to a serving platter and ladle the glossy sauce over the top. Sprinkle with chopped fresh parsley before serving.

Contains: fish, mustard, soy, gluten

Estimated nutrition per serving

Calories

410

Protein

32.5 g

Carbohydrates

21 g

Fat

21 g

Fiber

1 g

Sugar

16 g

Sodium

1150 mg

Automatic estimate from the ingredient list, not laboratory-verified.