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–+ servings
Melany

Slow Cooker BBQ Beef Brisket is a must-try recipe!

This Flavor Bomb Brisket is melt-in-your-mouth tender and infused with smoky, savory, and sweet BBQ goodness. Rubbed with spices and slow-cooked to perfection, it’s the ultimate comfort food for sandwiches, tacos, or hearty plates with your favorite sides.
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Prep Time 10 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 to 3 pounds beef brisket 1 tablespoon dried thyme leaves 1 tablespoon paprika 2 teaspoons freshly ground black pepper 2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon ground cumin 1 cup water 1 1/2 teaspoons liquid smoke flavoring 3 tablespoons Worcestershire sauce 1 bottle 18 ounces barbecue sauce (such as Sweet Baby Ray’s)

Method
 

  1. Season the Brisket:In a small bowl, mix together the thyme, paprika, black pepper, salt, onion powder, garlic powder, and cumin. Rub the spice mixture evenly over the entire brisket.
  2. Set Up the Slow Cooker:Pour the water into a 7-quart slow cooker. Place the seasoned brisket into the water. Drizzle the liquid smoke and Worcestershire sauce over the top of the meat.
  3. Slow Cook:Cover and cook on low heat for 8 to 10 hours, until the brisket is fork-tender and easily shredded.
  4. Shred the Brisket:Carefully remove the brisket from the slow cooker. Discard any excess fat. Use two forks to shred the meat.
  5. Add the Sauce:Return the shredded brisket to the slow cooker. Pour the barbecue sauce over the meat and stir to coat. Cover again and cook on low for another 30 minutes, or until the sauce is fully heated.
  6. Serve and Enjoy:Serve warm in sandwiches, on tacos, or alongside classic sides like cornbread and baked beans.

Notes

  • You can use a homemade barbecue sauce if you prefer to control the sweetness or spice level.
  • For even deeper flavor, rub the brisket with the spice mixture the night before and refrigerate it until ready to cook.
  • If you're short on time, you can cook on high for 4–5 hours, but low and slow delivers the best texture.
 
  • This recipe freezes well! Cool completely before storing in freezer-safe containers.

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