Slow Cooker Brisket Recipe

4.72 from 21 votes

This crockpot brisket recipe is packed with flavor yet uses just a handful of simple ingredients, resulting in tender, fall-apart meat you’ll want to make again and again.

Prep Time20

Cook Time9

Total Time9 20

Course: Main Course

Cuisine: American

Servings: people

Author: Becky Hardin

Ingredients

1 6 lb. flat-cut brisket chuck, beef ribs, or pork ribs are other options you can cook in a slow cooker.
garlic salt
onion powder
seasoned salt
smoky paprika
freshly ground black pepper
2 tbsp liquid smoke
3 tbsp Worcestershire sauce
2 tbsp low-sodium soy sauce regular works too
2 cups low-sodium chicken broth if using regular, adjust the salt

Instructions

Pierce both sides of the brisket, about 3-4 inches apart, with a fork.
1 6 lb. flat-cut brisket
Generously sprinkle the entire brisket with garlic salt, onion powder, seasoned salt, paprika and black pepper.
garlic salt, onion powder, seasoned salt, smoky paprika, freshly ground black pepper
Cut the brisket in-half, crosswise, so it fits in the slow-cooker.
In a medium bowl, whisk together liquid smoke, Worcestershire sauce, soy sauce and chicken stock.
2 tbsp liquid smoke, 3 tbsp Worcestershire sauce, 2 tbsp low-sodium soy sauce, 2 cups low-sodium chicken broth
Spray a 6-quart (or larger) slow-cooker with nonstick cooking spray. Place half the brisket in the slow-cooker, fat-side up, and pour half the liquid mixture over the brisket half.
Add the other half of the brisket to the slow-cooker, fat side up, and pour the remaining half of the liquid mixture over the top portion of the brisket.
Cover and set the slow-cooker to LOW. Cook 6 hours and swap the positions of the brisket pieces (put the bottom portion on top and the top portion on the bottom).
Cover and cook an additional 3-5 hours or until brisket is fork-tender. It should be tender enough to cut with a fork.
Transfer the brisket from the slow-cooker to a large pan and cover it with foil. Let it cool to touch and refrigerate overnight. Spoon the sauce/cooking juices into a separate dish, cover and refrigerate overnight.
The next day, take the solidified fat off the pan juices and discard. Save the remaining pan juices for spooning over the brisket, if desired.
Slice the brisket to desired thickness, place in a serving dish, cover with and heat. Serve warm.

Video

Nutrition