Slow Cooker Beef Brisket
15m prep 12h cook 13h ready
This slow cooker beef brisket is seasoned with a smoky-sweet rub and cooked low and slow for 12 hours, then broiled to develop a dark bark. It's a fuss-free alternative to smoking, perfect for feeding a crowd.
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Ingredients
- 29.6 ml extra-virgin olive oil
- 29.6 ml apple cider vinegar
- 14.8 ml liquid smoke
- 118 ml light brown sugar
- 29.6 ml garlic powder
- 29.6 ml onion powder
- 29.6 ml paprika
- 14.8 ml kosher salt
- 14.8 ml dried parsley flakes
- 4.93 ml ground black pepper
- 4.93 ml cayenne pepper
- beef brisket
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 42.3 mg
- Iron: 1.27 mg
- Magnesium: 17.4 mg
- Phosphorus: 36.6 mg
- Potassium: 182 mg
- Zinc: 0.4 mg
Let's Cook
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Step 1.
In a small mixing bowl, combine 2 tablespoons extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon liquid smoke, ½ cup light brown sugar, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 tablespoons paprika, 1 tablespoon kosher salt, 1 tablespoon dried parsley flakes, 1 teaspoon ground black pepper, and 1 teaspoon cayenne pepper. Whisk until well blended.
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Step 2.
Rub the seasoning mixture all over the 7 to 8 pounds beef brisket, coating all sides evenly.
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Step 3.
Spray a 6-quart slow cooker with nonstick cooking spray. Place the seasoned brisket in the slow cooker, cover, and set to low. Cook for 12 hours.
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Step 4.
Line a 9-by-13-inch baking dish with aluminum foil. Once the brisket is done cooking, carefully remove it from the slow cooker and transfer it to the prepared baking dish.
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Step 5.
Turn the oven to broil. Place the brisket in the oven and broil until the rub forms a dark brown bark, 3 to 5 minutes. Watch closely to prevent burning.
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Step 6.
Remove the brisket from the oven, cover it tightly with aluminum foil, and let it rest for 1 hour before slicing and serving.
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