Imagine coming home to the aroma of a tender, juicy beef brisket that has been slowly cooking to perfection. The smoky flavors from the rub and the savory barbecue sauce meld together to create a symphony in your mouth. That’s the magic of Slow Cooker Smoked Beef Brisket! Whether you’re looking to impress your guests at a dinner party or just craving some delicious comfort food, this recipe is sure to be a hit. So, let’s dive in and find out how you can prepare this delectable dish at home.
How to Prepare Slow Cooker Smoked Beef Brisket
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Making Slow Cooker Smoked Beef Brisket is an art. The key to this recipe is patience. The slow cooker does most of the work, but taking the time to properly season the brisket and allowing it to marinate is essential. The combination of smoked paprika, ground pepper, kosher salt, brown sugar, chili powder, and cumin creates a rub that imparts intense flavors to the beef. Slow cooking the brisket ensures that it absorbs all the wonderful flavors while becoming incredibly tender.
Ingredients for Slow Cooker Smoked Beef Brisket
- Brisket Rub:
- 3 tablespoons smoked paprika
- 2 tablespoons ground black pepper
- 2 tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 1/2 pounds beef brisket
- Barbeque Sauce:
- 3/4 cup barbeque sauce
- 1/4 cup water (optional)
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon liquid smoke flavoring
- 1/2 onion, sliced into rings
Directions for Slow Cooker Smoked Beef Brisket
- Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put the brisket in a large, resealable plastic bag; refrigerate for 30 minutes to overnight.
- Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay the brisket into the sauce mixture. Arrange onions atop the brisket.
- Cook on Low until the brisket is very tender, 6 to 7 hours. Rest the brisket for 10 minutes before slicing or shredding; serve with sauce from the slow cooker.
Tips for a Perfect Slow Cooker Smoked Beef Brisket
- Marinate the brisket overnight for the best flavor.
- If you can’t find smoked paprika, you can use regular paprika with a drop more of liquid smoke.
- Use a high-quality barbeque sauce for the best results.
- Add some crushed garlic to the barbeque sauce for an extra layer of flavor.
- After cooking, you can broil the brisket in the oven for a few minutes to get a caramelized crust.
Can I make this brisket ahead of time?
Yes, you can make the brisket ahead of time. In fact, it often tastes better the next day as the flavors have more time to meld together. Just be sure to store it in an airtight container in the refrigerator and reheat it slowly.
What should I serve with Slow Cooker Smoked Beef Brisket?
This brisket pairs wonderfully with coleslaw, baked beans, cornbread, or roasted vegetables. A side of pickles and some crusty bread can also complement the flavors.
Can I use a different cut of beef?
Brisket is the ideal cut for this recipe as it has the right amount of fat and connective tissue that breaks down during slow cooking, making it tender and flavorful. However, you could also use a chuck roast if brisket is not available.
How should I store the leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the brisket for up to 3 months. Just be sure to slice or shred it before freezing and store it in the sauce to keep it moist.
Slow Cooker Smoked Beef Brisket
Ingredients
Brisket Rub:
- 3 tablespoons smoked paprika
- 2 tablespoons ground black pepper
- 2 tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 1/2 pounds beef brisket
Barbeque Sauce:
- 3/4 cup barbeque sauce
- 1/4 cup water optional
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon liquid smoke flavoring
- 1/2 onion sliced into rings
Instructions
- Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
- Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
- Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.