Slow Cooker Texas Beef Brisket Recipe

As a food blogger, I’m sharing my Slow Cooker Brisket Recipes that show how a humble cut can yield authentic Texas barbecued beef with minimal fuss.

I’ve chased the perfect slow cooked smoke ring for years, and this Slow Cooker Texas Beef Brisket has a few surprises that made me stop messing around. The beef brisket itself holds all the promise, and a hint of smoked paprika gives it that almost-charred whisper that keeps you coming back.

I still mess up the timing sometimes, burn a corner, end up learning something new, but that’s part of the ride. If you like Beef Brisket Crock Pot tales or scroll through Slow Cooker Brisket Recipes looking for fixes, this one will make you curious enough to try it again.

Ingredients

• Brisket, a big cut rich in protein and fat, gives deep beefy flavor.
• Brown sugar adds mild sweetness, packs carbs and helps caramelize crust.
• Smoked paprika brings smoky warmth and color, not much heat though.
• Yellow mustard gives tang, helps spice rub stick and brighten taste.
• Onions add natural sweetness, fiber and savory backbone to the sauce.
• Garlic brings pungent aroma, depth and umami, just chop or smash.
• Broth keeps the meat moist, adds salty beefy richness and collagen.
• Worcestershire packs savory tangy umami, lifts flavor without extra salt.

Ingredient Quantities

• 4 to 5 lb beef brisket, well trimmed
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp packed brown sugar
• 2 tbsp smoked paprika or regular paprika
• 1 tbsp chili powder
• 1 tsp cayenne pepper, optional
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp yellow mustard
• 1 to 2 tbsp vegetable oil
• 1 1/2 cups beef broth or stock
• 2 tbsp Worcestershire sauce
• 1 tsp liquid smoke, optional
• 2 large yellow onions
• 4 cloves garlic
• 1 cup barbecue sauce, optional for serving
• 1 tbsp cornstarch, optional

How to Make this

1. Trim the brisket if needed but leave a thin layer of fat for flavor, pat it dry with paper towels.

2. Mix the rub: 2 tbsp kosher salt, 1 tbsp freshly ground black pepper, 2 tbsp packed brown sugar, 2 tbsp smoked paprika, 1 tbsp chili powder, 1 tsp cayenne if using, 1 tbsp garlic powder and 1 tbsp onion powder.

3. Spread 2 tbsp yellow mustard over the meat to help the rub stick, then press the spice mix all over the brisket so it is evenly coated.

4. Heat 1 to 2 tbsp vegetable oil in a heavy skillet over medium high heat until shimmering, then sear the brisket on both sides and the edges until well browned, about 2 to 3 minutes per side. Don’t skip this, it adds so much flavor.

5. Slice 2 large yellow onions thick and smash 4 garlic cloves slightly, place them in the bottom of the slow cooker and set the seared brisket on top fat side up, scraping any browned bits from the skillet into the cooker.

6. Whisk together 1 1/2 cups beef broth, 2 tbsp Worcestershire sauce and 1 tsp liquid smoke if you want it, pour around the brisket (try not to wash off the rub).

7. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the meat is fork tender and pulls apart easily.

8. Transfer brisket to a cutting board and tent with foil, rest 15 to 20 minutes. Skim fat from the cooking liquid and strain if you want a cleaner sauce.

9. To thicken the sauce, make a slurry with 1 tbsp cornstarch and 1 tbsp cold water and whisk into simmering strained liquid until thickened, or stir the slurry into the slow cooker and cook on high 10 to 15 minutes.

10. Slice the brisket thinly against the grain, serve with the pan sauce and 1 cup barbecue sauce on the side or brushed on top, save leftovers in the fridge for 3 to 4 days.

Equipment Needed

1. Heavy skillet (cast iron works best), for searing the brisket
2. Slow cooker (6 to 8 qt) big enough for a 4–5 lb brisket
3. Sturdy, roomy cutting board
4. Sharp chef’s knife (and a small paring knife if you want)
5. Tongs and a sturdy spatula for flipping and scraping, dont use plastic on a hot pan
6. Measuring spoons and cups plus a small bowl to mix the rub
7. Mixing bowl and whisk, plus a ladle or measuring cup to pour the broth
8. Paper towels, aluminum foil to tent the meat, and a fine mesh strainer or slotted spoon to skim fat

FAQ

Slow Cooker Texas Beef Brisket Recipe Substitutions and Variations

• Beef brisket: chuck roast (same slow-cook method, shreds nicely), boneless short ribs (richer, might fall apart sooner), bottom round or eye of round (leaner, better sliced not shredded), pork shoulder (different flavor but same melt-in-your-mouth result)
• Smoked paprika or regular paprika: chipotle powder (smoky and hotter), ancho or guajillo chili powder (milder, fruity smoke), sweet paprika (less smoke more color), a tiny pinch of liquid smoke plus regular paprika (if you want that campfire vibe)
• Beef broth or stock: low-sodium chicken broth (similar body, milder flavor), vegetable broth (keeps it pantry-friendly), beef bouillon or concentrated stock dissolved in water (easy if you dont have liquid stock), 1 cup water plus 1 tbsp soy sauce or Worcestershire (adds umami)
• Yellow mustard: Dijon mustard (sharper, more complex), stone-ground mustard (more texture), mayonnaise or plain yogurt (helps the rub stick and adds fat), a quick slurry of 1 tbsp vinegar plus 1 tsp sugar (gives tang if you’re out of mustard)

Pro Tips

1) Use a probe thermometer and cook until it slides in with almost no resistance, about 195 to 205 F. That way you won’t overcook it into dry cardboard, and you’ll get those soft strands that pull apart easy.

2) Let it rest longer than you think. Tent 20 minutes, or for cleaner slices stick the whole brisket in the fridge 30 to 60 minutes to firm up the juices, then slice thin across the grain.

3) Don’t waste the browned bits and fat. Skim and chill the cooking liquid so the fat solidifies on top, scoop that off, then reduce the defatted liquid on the stove to concentrate flavor. A little acid at the end like a splash of vinegar or Worcestershire will brighten the sauce.

4) If you want neat slices for sandwiches, chill first, then slice very thin against the grain with a sharp knife. If you want shred for platters, warm the sauce into the cooker and pull with forks right before serving so it stays juicy.

Slow Cooker Texas Beef Brisket Recipe

Recipe by James Level

0.0 from 0 votes

As a food blogger, I’m sharing my Slow Cooker Brisket Recipes that show how a humble cut can yield authentic Texas barbecued beef with minimal fuss.

Pin

Servings

8

servings

Calories

650

kcal

Equipment: 1. Heavy skillet (cast iron works best), for searing the brisket
2. Slow cooker (6 to 8 qt) big enough for a 4–5 lb brisket
3. Sturdy, roomy cutting board
4. Sharp chef’s knife (and a small paring knife if you want)
5. Tongs and a sturdy spatula for flipping and scraping, dont use plastic on a hot pan
6. Measuring spoons and cups plus a small bowl to mix the rub
7. Mixing bowl and whisk, plus a ladle or measuring cup to pour the broth
8. Paper towels, aluminum foil to tent the meat, and a fine mesh strainer or slotted spoon to skim fat

Ingredients

• 4 to 5 lb beef brisket, well trimmed

• 2 tbsp kosher salt

• 1 tbsp freshly ground black pepper

• 2 tbsp packed brown sugar

• 2 tbsp smoked paprika or regular paprika

• 1 tbsp chili powder

• 1 tsp cayenne pepper, optional

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 2 tbsp yellow mustard

• 1 to 2 tbsp vegetable oil

• 1 1/2 cups beef broth or stock

• 2 tbsp Worcestershire sauce

• 1 tsp liquid smoke, optional

• 2 large yellow onions

• 4 cloves garlic

• 1 cup barbecue sauce, optional for serving

• 1 tbsp cornstarch, optional

Directions

• Trim the brisket if needed but leave a thin layer of fat for flavor, pat it dry with paper towels.
• Mix the rub: 2 tbsp kosher salt, 1 tbsp freshly ground black pepper, 2 tbsp packed brown sugar, 2 tbsp smoked paprika, 1 tbsp chili powder, 1 tsp cayenne if using, 1 tbsp garlic powder and 1 tbsp onion powder.
• Spread 2 tbsp yellow mustard over the meat to help the rub stick, then press the spice mix all over the brisket so it is evenly coated.
• Heat 1 to 2 tbsp vegetable oil in a heavy skillet over medium high heat until shimmering, then sear the brisket on both sides and the edges until well browned, about 2 to 3 minutes per side. Don’t skip this, it adds so much flavor.
• Slice 2 large yellow onions thick and smash 4 garlic cloves slightly, place them in the bottom of the slow cooker and set the seared brisket on top fat side up, scraping any browned bits from the skillet into the cooker.
• Whisk together 1 1/2 cups beef broth, 2 tbsp Worcestershire sauce and 1 tsp liquid smoke if you want it, pour around the brisket (try not to wash off the rub).
• Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the meat is fork tender and pulls apart easily.
• Transfer brisket to a cutting board and tent with foil, rest 15 to 20 minutes. Skim fat from the cooking liquid and strain if you want a cleaner sauce.
• To thicken the sauce, make a slurry with 1 tbsp cornstarch and 1 tbsp cold water and whisk into simmering strained liquid until thickened, or stir the slurry into the slow cooker and cook on high 10 to 15 minutes.
• Slice the brisket thinly against the grain, serve with the pan sauce and 1 cup barbecue sauce on the side or brushed on top, save leftovers in the fridge for 3 to 4 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 225g
• Total number of serves: 8
• Calories: 650kcal
• Fat: 52g
• Saturated Fat: 20g
• Trans Fat: 0.7g
• Polyunsaturated: 3.5g
• Monounsaturated: 20g
• Cholesterol: 200mg
• Sodium: 1875mg
• Potassium: 800mg
• Carbohydrates: 15.5g
• Fiber: 3g
• Sugar: 10g
• Protein: 58g
• Vitamin A: 800IU
• Vitamin C: 6mg
• Calcium: 60mg
• Iron: 6.8mg