Description

A tender and flavorful beef brisket slow-cooked to perfection, infused with a blend of spices and complemented by a rich homemade barbecue sauce. Ideal for gatherings or a comforting family meal.

Ingredients

Spice Rub:

2 tbsp paprika
2 tbsp packed brown sugar
1 tbsp chili powder
2 tsp garlic powder
2 tsp salt
1 tsp onion powder
1 tsp chipotle powder
1 tsp black pepper
½ tsp dried thyme
¼ tsp cayenne pepper (optional for more heat)

Barbecue Sauce:

1½ cups ketchup
⅓ cup molasses
⅓ cup packed brown sugar
¼ cup seedless blackberry preserves
¼ cup apple cider vinegar
1 tbsp reserved Spice Rub
1 tbsp mesquite liquid smoke (optional but recommended)

For the Brisket:

4–5 lbs beef brisket, trimmed of excess fat
1 cup water
1 tbsp beef bouillon
2 tbsp Worcestershire sauce
1 tbsp reduced-sodium soy sauce
½ cup homemade barbecue sauce (from above)

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Instructions

Prepare the Spice Rub: In a small bowl, combine all the spice rub ingredients.
Season the Brisket: Rub the spice mixture evenly over the entire surface of the brisket.
Prepare the Slow Cooker: Place the seasoned brisket into the slow cooker.
Mix the Cooking Liquid: In a separate bowl, whisk together the water, beef bouillon, Worcestershire sauce, and soy sauce. Pour this mixture over the brisket in the slow cooker.
Cook the Brisket: Cover and cook on the LOW setting for 8–10 hours, or until the brisket is fork-tender.
Prepare the Barbecue Sauce: While the brisket is cooking, combine all barbecue sauce ingredients in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Let it simmer for about 10–15 minutes until it thickens slightly.
Shred the Brisket: Once the brisket is cooked, remove it from the slow cooker and let it rest for a few minutes. Shred the meat using two forks.
Combine with Sauce: Return the shredded brisket to the slow cooker and pour the prepared barbecue sauce over it. Stir to combine.

Serve: Serve the barbecue brisket on buns, over rice, or with your favorite sides.

Notes

For a spicier kick, increase the amount of cayenne pepper in the spice rub.

Ensure to trim excess fat from the brisket to avoid greasy results.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 8–10 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American