This easy Crock Pot brisket recipe is tender, juicy, and packed with flavor. It is perfect for busy weeknight dinners or feeding a crowd. Slow-cooked to perfection with simple ingredients, it’s a must-try for any BBQ lover!

In the summer I am all about firing up the grill or smoker for Smoked Pork Belly or the Best Turkey Burgers. But sometimes the weather doesn’t cooperate, or you can’t spend all day tending to the smoker. Which is where the slow cooker comes into play!

 

The brisket is cooked low and slow in a crock pot all day. It gets coated in a Dry Rub and then in a tangy Barbecue Sauce to give it all kinds of that barbecue flavor you know and love.

Why You’ll Love This Crock Pot Brisket

• Easy Recipe. This really is easy to make. There is no stress involved, you just season the meat and let the slow cooker do the work.
• Simple Ingredients. The recipe list might look long, but they are basic spices. And if you want to use a spice blend you already have, you can absolutely do so. Texas style brisket just uses salt and pepper, so you can always go that route as well.
• Crowd Pleasing. Brisket always comes in large portions, so you know if you make this you are going to feed a crowd! It is great for leftovers as well, but it is going to disappear quickly.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• 4-5 pound Brisket – the only way I can find in my area to buy this size is to buy the Flat part of the brisket. If you want to buy the full Brisket and cut down the point to about this size to fit in your crock pot you can.
• Beef Broth – just a little in the bottom helps keep the meat nice and moist
• Spices – I make my favorite dry rub (full recipe in the recipe card below), but you really can use whatever spice blend that you like.
• Barbecue Sauce – You can use a store bought kind if you want to take a short cut. If you like a sweeter sauce this Coca-Cola Barbecue Sauce is a huge hit.

How To Make Crock Pot Brisket

1. Liquid. Pour in the beef broth to the base of your crock pot.
2. Season. Mix together the dry rub and then generously coat the entire cut of meat with the spices. Place into the crock pot, with the fat side on the top. Spread about half of the barbecue sauce over the meat.
3. Cook. Cover and cook on low for 8-10 hours. You can start to test to see if the meat is done after about 7-8 hours. You should gently be able to use a fork to start to pull apart the meat.
4. Broil. This step is 100% optional, but gives great texture and more flavor to the meat. Remove the brisket from the crockpot and place on a baking sheet. Brush the top with some of the remaining barbecue sauce and place under a hot broiler for 4-5 minutes, until it starts to brown.
5. Serve. Remove the brisket from the oven and place on a cutting board. Use a sharp knife to cut into slices. Be sure to cut across the grain so each slice is nice and tender.

Recipe Tips & Tricks

• Broiling. The broiling of the meat after it comes out of the crockpot is absolutely and optional step. But giving it that crust does give it great texture and flavor that you miss out from cooking in a crock pot vs smoker.
• Prep Ahead. You can prep this recipe the day before, so when you are on your way out the door in the morning you just have to turn on the crockpot. The night before season your brisket and you can let it sit covered in the crock pot, in the fridge over night. In the morning you can top with a little sauce and then let it cook all day.
• Add Smokiness. Because this is made in the crock pot, you do miss out one some of that classic smoky flavor you are used to with brisket. You can add about 1 teaspoon of liquid smoke with the beef broth to help give it a little bit of smokiness if desired.
• Serving. The meat should be tender enough that you can slice (against the grain) for super tender slices, but you can chop or shred for Brisket sandwiches.
• When Is It Done. You will know when the brisket is done because it will be fork tender. You can insert a fork into the meat and it should go in easily. You should be able to gently pull and start to shred the meat. If it is not tender, continue to cook and test again in another 30 minutes.

Serving Suggestions

This crock pot brisket recipe is great with all of your traditional summer barbecue sides. Homemade Coleslaw, The Best Cornbread or Cornbread Muffins, Baked Beans or my favorite Classic Potato Salad are all good choices.

If you wanted to serve this for a holiday you could serve with Texas Roadhouse Rolls, Mashed Potatoes or Twice Baked Potato Casserole.

Storage

Store leftover brisket in an airtight container in the fridge for up to 4 days.

Freezing

Yes, this will make a lot of meat, so you can absolutely freeze some for later. I like to wrap tightly in plastic wrap and then a layer of foil to make sure it locks in any juices and doesn’t dry out. It will last for 2-3 months in the freezer. Let it thaw in the fridge before serving.

Reheating

The best way to reheat crock pot brisket is in the oven. You want to slowly heat it, so it doesn’t dry out. I like to put the oven at 350º and reheat the brisket along with any juices until it is warmed through. You can also reheat shredded or chopped brisket in a skillet.

More Show Stopping Crock Pot Recipes

• Mississippi Pork Roast
• Slow Cooker Steak Bites
• BBQ Beef
• Slow Cooker Cube Steak
• Barbecue Pulled Pork Sandwiches

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