Smoked Beef Brisket with BBQ Sauce

Extremely tender, melt-in your mouth smoked beef brisket drenched in a thick, savory BBQ sauce, perfect for family dinners or Christmas holiday feasts.
Prep Time 20 mins
Cook Time 12 hrs
Total Time 12 hrs 50 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 10
Calories: 450
Description

This easy slow-cooker smoked beef brisket recipe serves ten and starts with a spice-rubbed brisket that is smoked low and slow, then finished in a slow cooker with a rich, tangy BBQ sauce until it's melt-in-your-mouth tender.

Ingredients
    For the Brisket Cut
  • 10 lbs of beef brisket (flat cut, well-marbled, trimmed to ⅛-inch fat cap)
  • 1 large sweet yellow onion, sliced into thick rings
    • For the Signature Smoky Rub
  • 3 tablespoons of smoked paprika
  • 2 tablespoons of kosher salt
  • 2 tablespoons of coarsely ground black pepper
  • 1 tablespoon of light brown sugar
  • 1 tablespoon of chili powder
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of organic ground cayenne pepper
    • For the Slow Cooker Sauce
  • 1 cup of sugar free, high-quality BBQ sauce
  • 1½ cups of beef broth or water
  • 2 tablespoons of Worcestershire sauce
  • 4 cloves of garlic, smashed or thinly sliced
  • 1 tablespoon of apple cider vinegar
    • For Smoking
  • wood chips (hickory, oak, or applewood recommended)
  • olive oil or mustard (to help the rub stick)
How to Cook Brisket (Step By Step Instructions)
  1. 1
    Prepare the Brisket
    • Unwrap the beef brisket and place it on a clean surface.
    • Before applying the rub, observe the direction of the muscle fibers (the grain).
    • Use a sharp knife to make a small, shallow cut on a corner of the brisket flat, perpendicular to the grain.
    • This mark will serve as a guide for slicing the cooked brisket, ensuring tender pieces.
    • Next, inspect the fat cap.
    • While some fat is essential for moisture, trim any areas thicker than ¼ inch, aiming for a uniform ⅛ to ¼-inch layer across the top.
    • Pat the brisket completely dry with paper towels to remove any surface moisture.
  2. 2
    Rub the Beef Brisket
    • In a bowl, combine all ingredients for the signature smoky rub and mix thoroughly.
    • Apply the rub generously and evenly to all sides of the brisket, pressing firmly so the spices embed into the meat fibers.
    • This layer will develop into the dark, smoky bark during cooking.
    • Wrap the seasoned brisket tightly in plastic wrap or heavy-duty foil.
    • Let the brisket rest for at least 2 hours or ideally overnight.
    • During this time, the salt in the rub draws out moisture, dissolves the spices, and allows them to reabsorb into the meat.
  3. 3
    Preheat the Smoker
    • Preheat your smoker (pellet, electric, or charcoal grill set for indirect heat) to 225°F (107°C).
    • Add your chosen hardwood, hickory, oak, or applewood to generate clean, blue smoke.
    • Place the unwrapped, seasoned brisket directly on the grate, fat side up, over indirect heat.
    • Smoke the brisket for 3 to 4 hours, or until it develops a deep mahogany bark and the internal temperature reaches around 165°F (74°C).
    • This smoking step infuses the brisket with its signature smoky aroma and flavor.
  4. 4
    Prepare the Slow Cooker Base
    • While the brisket is smoking, prepare the slow cooker.
    • Spread sliced onions and smashed garlic across the bottom of the slow cooker.
    • This layer helps prevent the meat from scorching.
    • In a separate bowl, whisk together BBQ sauce, beef broth, Worcestershire sauce, and apple cider vinegar.
    • Pour half of the sauce mixture over the onions in the slow cooker.
  5. 5
    Transfer the Smoked Brisket to the Slow Cooker
    • Once smoked, carefully transfer the smoked brisket from the grill to the slow cooker, placing it directly on top of the onion layer with the fat cap facing up.
    • Pour the remaining sauce mixture over the brisket.
    • The meat should be only partially submerged, as it will release moisture during cooking.
    • Cover the slow cooker and set it to the low heat setting for 8 to 10 hours until the brisket is fork-tender and easily pulls apart.
    • Avoid opening the lid during cooking, especially during the first two-thirds of the time.
    • Each time the lid is opened, heat escapes, which can extend cooking time and risk drying out the brisket.
  6. 6
    Check for Doneness
    • Around the 8-hour mark, start checking the brisket for doneness.
    • Rely on internal temperature and texture to determine readiness.
    • The brisket is done when it reaches an internal temperature of 195°F to 205°F.
    • Check that the meat is fork-tender, offering little to no resistance when probed.
    • This indicates that the tough collagen has fully broken down.
  7. 7
    Broil for a Caramelized Crust
    • Once done, carefully remove the tender brisket from the slow cooker and place it on a baking sheet lined with heavy-duty aluminum foil.
    • Preheat the oven broiler to its highest setting (450°F or higher).
    • Brush the top of the brisket (fat cap/rub side) generously with some of the remaining cooking sauce from the slow cooker.
    • Place the brisket under the broiler for 3 to 5 minutes, watching constantly.
    • The intense, dry heat will rapidly caramelize the sugars and fat, forming a dark, smoky crust.
  8. 8
    Rest and Slice
    • As soon as you remove the brisket from the broiler, wrap it tightly in the aluminum foil used on the baking sheet.
    • Let the brisket rest on the counter for at least 30 minutes (90 minutes is ideal).
    • Resting allows the muscle fibers to relax and the juices to redistribute, ensuring a moist, tender brisket.
    • Locate the grain marker made in step one.
    • Using a long, sharp slicing knife, cut the brisket against the grain into slices about ½ inch thick.
  9. 9
    Serve with SauceMelt in your mouth slow cooker beef brisket with a dark, caramelized crust, with barbecue sauce in a cast-iron slow cooker.
    • Skim any excess fat from the slow cooker sauce, then spoon it generously over the sliced brisket.
    • Serve with mashed potatoes, roasted corn, or a side of tangy coleslaw.

Nutrition Facts

Servings 10

Serving Size 8 oz (226g) of cooked brisket

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 26g40%
Saturated Fat 7g35%
Cholesterol 100mg34%
Sodium 450mg19%
Potassium 550mg16%
Total Carbohydrate 10g4%
Dietary Fiber 1g4%
Sugars 10g
Protein 45g90%
Calcium 35 mg
Iron 4 mg
Zinc 15 mg
Selenium 40 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Letting the dry rub rest on the brisket overnight (at least 8 hours) deeply infuses flavor, as the salt and spices penetrate the meat and tenderize it.
  • During the initial smoking phase, aim for thin, blue smoke, as thick white smoke can taste bitter, while clean smoke gives the best flavor.
  • Avoid lifting the slow cooker lid, as it lets heat escape, prolongs cooking, and can keep the collagen from fully turning into tender, flavorful gelatin.
  • Brisket isn’t stew meat, so use only a small amount of broth or sauce at the start, as the meat releases its own juices during a slow braise.
  • Do not remove the entire fat cap; leave about ⅛ to ¼ inch to help retain moisture during the long cooking process.
  • Find the grain marker made during prep and slice the brisket against the grain to ensure tender, easy-to-chew pieces.
Read it online: https://tinakitchen.com/recipe/smoked-beef-brisket/

We hope you enjoy making this recipe.

Happy cooking!