Slow Cooker Brisket Recipe

4.67 from 18 votes

Slow cooker brisket is the best way to get super tender beef. My crock pot brisket recipe requires a few ingredients and is cooked to perfection. Tender fall-apart brisket slow cooked with chicken broth and seasoning—it doesn’t get better than this!

Prep Time20

Cook Time9

Total Time9 20

Course: Main Course

Cuisine: American

Servings: people

Author: Becky Hardin

Ingredients

1 6-pound flat-cut brisket
Garlic salt
Onion powder
Seasoned salt
Smoky paprika
Freshly ground black pepper
2 tablespoons Liquid smoke
3 tablespoons Worcestershire sauce
2 tablespoons Low-sodium soy sauce
2 cups Low-sodium chicken broth

Instructions

Pierce both sides of the brisket, about 3-4 inches apart, with a fork.
1 6-pound flat-cut brisket
Generously sprinkle the entire brisket with garlic salt, onion powder, seasoned salt, paprika and black pepper.
Garlic salt, Onion powder, Seasoned salt, Smoky paprika, Freshly ground black pepper
Cut the brisket in-half, crosswise, so it fits in the slow-cooker.
In a medium bowl, whisk together liquid smoke, Worcestershire sauce, soy sauce and chicken stock.
2 tablespoons Liquid smoke, 3 tablespoons Worcestershire sauce, 2 tablespoons Low-sodium soy sauce, 2 cups Low-sodium chicken broth
Spray a 6-quart (or larger) slow-cooker with nonstick cooking spray. Place half the brisket in the slow-cooker, fat-side up, and pour half the liquid mixture over the brisket half.
Add the other half of the brisket to the slow-cooker, fat-side up and pour the remaining half of the liquid mixture over the top portion of brisket.
Cover and set the slow-cooker to LOW. Cook 6 hours and flip-flop the positions of the brisket pieces (put the bottom portion on top and the top portion on the bottom).
Cover and cook an additional 3-5 hours or until brisket is fork-tender. It should be tender enough to cut with a fork.
Transfer the brisket from the slow-cooker to a large pan and cover it with foil. Let it cool to touch and refrigerate overnight. Spoon the sauce/cooking juices into a separate dish, cover and refrigerate overnight.
The next day, take the solidified fat off the pan juices and discard. Save the remaining pan juices for spooning over the brisket, if desired.
Slice the brisket to desired thickness, place in a serving dish, cover with and heat. Serve warm.

Video

Notes

Spray your slow cooker with cooking spray before adding the ingredients.
Be sure to save the juices after the beef is cooked.
The best alternative for brisket that I can think of is chuck. Beef ribs or pork ribs are other meat that you can cook in slow cooker.
Feel free to add onions, potatoes, leeks, carrots any vegetable that you like. Add them at the beginning or after few hours, depending on the texture.
Be sure to ask for flat cut or also known as first cut if you don’t see it immediately at your butchers. This is the best cut to make this recipe.

Nutrition