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Slow Cooker BBQ Brisket Roast

Succulent beef brisket is gently braised in a slow cooker until exquisitely tender, then oven-roasted to achieve a richly caramelized exterior, basted in its own bold, homemade BBQ sauce. This Southern-inspired dish is perfect either sliced and plated or heaped onto soft slider buns with slaw for a comforting feast.
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Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours 15 minutes

Ingredients

  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar for rub
  • 2 tsp onion powder for sauce
  • 1/2 cup / 125 ml apple cider vinegar
  • 1 tsp mustard powder for rub
  • 1 tbsp olive oil or neutral oil vegetable, canola
  • 1.5 – 2 kg / 3 – 4 lb beef brisket
  • 1 tsp salt
  • 3/4 tsp mustard powder for rub
  • 1 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1 tsp onion powder for rub
  • 2 tsp paprika powder
  • 1 tsp cayenne pepper adjust to taste
  • 1 1/2 cups / 375 ml ketchup
  • 2 tsp black pepper for sauce
  • 2 garlic cloves minced
  • 2 tsp mustard powder for sauce
  • 1/2 cup / 110 g packed brown sugar

Instructions

  • Combine all ingredients for the rub and massage thoroughly over the brisket. For enhanced flavor, allow it to marinate for 30 minutes up to 24 hours in the refrigerator, though this step is optional.
  • In the slow cooker, mix together all the BBQ sauce ingredients. Nestle the seasoned brisket into the sauce mixture, pressing it in as needed.
  • Cover and cook on low for 8 to 10 hours depending on the size—8 hours for a 1.5 kg piece or up to 10 hours for a 2 kg cut.
  • Carefully remove the brisket and place it on a baking tray. Transfer the liquid from the slow cooker into a saucepan. Simmer over medium-high heat until it thickens into a syrup-like consistency, which will continue to thicken upon cooling.
  • While the sauce reduces, brush the brisket with oil and place it in a preheated 200°C / 390°F oven. Roast for 15 minutes, or until light charring appears. Baste generously with the reduced sauce and return to the oven for an additional 5 minutes. Repeat the basting and roasting cycle once or twice more, allowing a caramelized glaze to develop.
  • To serve, slice the brisket thinly across the grain. Offer with the remaining BBQ sauce. Ideal as a main course with traditional sides or served on buns with coleslaw for sliders.
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Notes

For optimal texture and presentation, brisket is recommended due to its integrity post slow cooking. Chuck roast can be a substitute.
Cooking times remain relatively constant across brisket sizes due to cut thickness rather than weight.
This dish can also be finished on the BBQ for a smoky finish or prepared ahead up to three days before final baking.
Serving size accounts for shrinkage; plan for approximately 250g of raw meat per person.