Slow Cooker Brisket

This tender slow cooker brisket recipe is cooked low and slow with liquid smoke and soy sauce for the most incredible smoky, umami flavor.

Why this recipe works

Slow cooker brisket is a low-effort, high-reward kind of meal. You don’t have to keep lingering around the smoker for hours and hours when you can let the crock do the work for you. And let me tell you, tough cuts are no match for the good ol’ Crockpot. Low and slow is the rule, whether you’re making it in the oven, smoker, or slow cooker.

makes a mean smoked brisket, which we’ll be sharing soon, and I can’t even count how many times I’ve made my oven brisket over the years. I think it’s high time we had a crockpot version, and wow, did it make the house smell good! I mean, seriously, there’s only 4 steps before beautifully sliced, juicy brisket is on the table. It doesn’t get easier than this.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BRISKET – Usually, when you buy a cut of brisket from the meat shelf, it’s already been trimmed for you. You can purchase larger, untrimmed pieces at the butcher counter.

SOY SAUCE – This adds depth to your brisket with lots of umami flavor. Due to its slight acidity, it also helps break down some of the tough connective tissue. Low-sodium soy sauce is best, as we’re also adding regular salt along with the spices and seasonings.

LIQUID SMOKE – Liquid smoke makes your brisket taste as if it came right off the smoker. Hickory liquid smoke is the most “traditional” for that classic BBQ taste, but you can also use applewood (sweeter) or mesquite (stronger) depending on what you like best.

BROTH – Either beef broth or chicken broth can be used.

How to Make Slow Cooker Brisket

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Trim excess fat from the brisket and place it into the slow cooker.
2. Mix together all dry ingredients and add to the brisket in the crock.
3. Pour liquid ingredients into the slow cooker.
4. Cook on low for 6 hours.

Frequently Asked Questions & Expert Tips

If you would like to sear the meat first, you most definitely can. Simply sear in a tablespoon of olive oil until all sides are browned. Searing the brisket first adds an extra layer of meaty flavor and a light crust.

Allow the brisket to rest for about 10 minutes after removing the lid from the slow cooker. Then use two spatulas (or one really long one) to carefully lift the brisket to a cutting board. You should be able to slice the meat against the grain with a sharp knife.

Store any cooled leftovers in an airtight container kept in the refrigerator for up to 5 days. I would recommend keeping some of the cooking liquids in the container to keep the meat moist.

I would not suggest cooking brisket on high in the slow cooker. Brisket is a tough cut of meat, which means it’s best when cooked low and slow to help break down the tough connective tissues.

Absolutely. Give the onions a quick sautee in a skillet with oil then add them on top of the brisket in the crock.

Serving Suggestions

Tender slow cooker brisket pairs well with garlic mashed potatoes, rice, or egg noodles, along with roasted vegetables like carrots, asparagus, green beans, or Brussels sprouts.

Use your leftover brisket to make sandwiches, tacos, quesadillas, or dice it up and add it to a breakfast skillet.

More Slow Cooker Recipes

• Crockpot Roast Beef
• Slow Cooker Pulled Pork
• Slow Cooker Country Style Ribs
• Crockpot Beef Tips and Gravy

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