As the summer months are winding down, and the weather is beginning to change, we’re running out of opportunities to host a backyard BBQ.
If you want to make the most of the time we still have, but you don’t know what to you should make (beyond the classic hotdogs and hamburgers) you can never go wrong with a beef brisket.
Whether you’re feeding just your family, or a whole group of people, the right brisket can get the job done. It’s a great, versatile option—you can bake it boil it, roast it, or throw it in the slow cooker.
Plus, there are plenty of different ways you can serve it. You can carve off a slice and serve it next to your favorite sides, slice it up and serve it on a bun with some coleslaw, or pull it apart and throw it in some tacos with your favorite toppings.
Below is a great slow cooker brisket recipe you’ll want to try.
Slow Cooker Brisket Recipe
This recipe is for a 1.5 to two kg beef brisket.
For the rub, you’ll need:
- 1 tbsp brown sugar
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
For the BBQ sauce you’ll need:
- 2 garlic cloves , minced
- 1/2 cup / 125 ml apple cider vinegar
- 1 1/2 cups / 375 ml ketchup
- 1/2 cup / 110g brown sugar , packed
- 2 tsp EACH black pepper, onion powder, mustard powder
- 1 tsp cayenne pepper (adjust to taste re: spiciness)
- 1 tbsp Worcestershire sauce
- First, you’ll need to mix all the ingredients for the rub together and rub it all over the raw beef. You want to ensure it’s evenly coated over the entire surface. For optimal flavor, it’s best to add the rub the day before you plan to cook it, and let it chill in the fridge for 24 hours.
- The next step is to add all the BBQ sauce ingredients together in the slow cooker, and then add the brisket (try and move the brisket around in the pot to make sure the sauce covers most of the surface.
- For a 1.5 kg brisket you’ll want to let it cook for eight hours; for a two kg brisket you’ll want to let it cook for 10.
- Once it’s done in the slow cooker, remove it from the slow cooker and put it in a baking tray. At the same time, remove the liquid from the slow cooker and put it in a saucepan over medium heat until it thickens—it will continue to thicken as it cools.
- While the sauce thickens, sprinkle the brisket with cooking oil (olive oil tastes best), and put it in the oven at 390F (or 200C) for 15 minutes until it starts to brown.
- After 15 minutes, take it out and generously cover it with the thickened sauce, then put it back in the oven for another five minutes.
- After five minutes, take it out and cover it with more sauce, then put it back in the oven for five to 10 minutes until it starts to caramelize (this is what gives it that melt-in-your-mouth texture.).
- Finally take it out and serve however you prefer!