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Slow Cooker Beef Brisket with BBQ Sauce

Inspired by Nagi from recipe tin eats

PREP TIME

15 mins

COOK TIME

10 hrs

TOTAL TIME

10 hrs 15 mins

SERVINGS

8 – 10 people

COURSE

Main

CUISINE

American, Southern

CALORIES

476 cal

Ingredients

  • 1.5 – 2 kg / 3 – 4 lb LM Meat beef brisket
  • 1 tbsp olive oil (or a neutral oil like vegetable, canola)
Rub
  • 1 tbsp brown sugar
  • 2 tsp paprika powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin powder
  • 3/4 tsp mustard powder
  • 1 tsp salt
  • 1/2 tsp black pepper
BBQ Sauce
  • 2 garlic cloves, minced
  • 1/2 cup / 125 ml apple cider vinegar
  • 1 1/2 cups / 375 ml ketchup
  • 1/2 cup / 110g brown sugar, packed
  • 2 tsp EACH black pepper, onion powder, mustard powder
  • 1 tsp cayenne pepper (adjust to taste re: spiciness)
  • 1 tbsp Worcestershire sauce

Instructions

Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.

Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed.

Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb).

Remove brisket onto a tray.

Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).

Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises.

TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders.