Tender Slow Cooker BBQ Brisket for Easy Dinners Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface. Take the brisket out of the refrigerator about 20 minutes before you are ready to cook to take the chill off, though it should not be left out for longer than 30 minutes.

Have your barbecue sauce ready and ensure you have a sharp carving knife available for slicing the meat once it has finished cooking. Confirm that your thermometer is calibrated and ready to check the internal temperature of the meat at the thickest part.

Instructions

Preparation phase

1. 1Prep the brisket
   Place the beef brisket into the slow cooker. Ensure the meat fits comfortably in the vessel to allow for even cooking throughout the process.
   Look for The meat should lie flat in the bottom of the slow cooker.
   Tip Trimming excess fat helps the sauce penetrate the meat better during the long cooking time.

The brisket is placed in the slow cooker and ready for the sauce. Ensure the meat is lying flat and is not folded over, as this will prevent even cooking. Check that the slow cooker is plugged in and the settings are ready to be adjusted for a long, slow cook.

Saucing phase

2. 2Add the sauce
   Pour the barbecue sauce over the brisket, coating it thoroughly on all sides. Cover the slow cooker with the lid to trap the heat and moisture inside.
   Look for The sauce should completely cover the surface of the meat.
   Tip Do not skip the sauce as it provides the necessary moisture for the braising process.

The barbecue sauce is poured over the meat, ensuring full coverage. The lid is secured tightly, and the slow cooker is set to the low setting. Check that there is no sauce dripping on the outside of the pot, which could burn during the long cooking process.

Cooking and serving phase

3. 3Slow cook and serve
   Cook on low for 8 hours until the meat reaches an internal temperature of 145°F (63°C). Remove the brisket, let it rest for 15 minutes, slice against the grain, and serve with the warm sauce.
   Look for The meat should be fork-tender and pull apart easily when prodded.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Slicing against the grain ensures the meat remains tender in every single bite.

The brisket has reached the required temperature and is fork-tender. The sauce should be rich and glossy. Ensure the meat has rested for at least 15 minutes before you begin to slice it to maintain the moisture and tenderness of the final result.

Common mistakes

A common mistake is failing to trim the thickest part of the fat cap, which can prevent the flavors of the barbecue sauce from fully penetrating the meat.

Another error is checking the meat too frequently by lifting the lid of the slow cooker; each time the lid is opened, heat escapes and the cooking time is extended.

Finally, ensure you slice the meat against the grain, as cutting with the grain will result in long, stringy fibers that are much tougher to chew regardless of how long the brisket was cooked.

How to tell it’s done

To determine if your brisket is done, use a meat thermometer to check the thickest part of the roast. It should reach an internal temperature of at least 145°F (63°C). Beyond the temperature, the physical cues are essential: the meat should be exceptionally tender, yielding easily to the pressure of a fork.

If the meat still feels firm or resistant when you probe it, continue cooking for an additional 30 minutes and recheck. Once finished, allow the brisket to rest for at least 15 minutes before carving to ensure the juices redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest