Slow Cooker BBQ Beef Brisket
Slow Cooker BBQ
Beef Brisket
Yield: Serves 8-16
5 lb 'First Cut' (AKA Flat) Beef Brisket - trimmed
2 tsp Kosher Salt
2 tsp Granulated Sugar
1 tsp Ancho Powder - can substitute chili powder if desired
1 tsp Fresh Ground Black Pepper
1 tsp Garlic Powder
1 tsp Mustard Powder
½ tsp Chipotle Powder - can substitute cayenne pepper if desired
½ tsp Onion Powder
½ tsp Celery Seed
½ Cup Ketchup
½ Cup Chili Sauce*
¼ Cup packed brown sugar
2 Tbs Cider Vinegar
2 Tbs Worcestershire Sauce
-OPTIONAL½ - 1 ½ tsp Liquid Smoke - amount to taste
1) Thoroughly combine all of the 'rub' ingredients in a bowl and then rub all over the brisket until
well coated and all of it has stuck to the meat
2) Place the rubbed brisket in the crock of a 5-6 quart slow cooker (Crock Pot®) and place in
refrigerator overnight (minimum 8 hours)
Mix together all of the 'sauce ingredients until thoroughly combined
After the rubbed brisket has sat overnight, pour the sauce over the top of the brisket
Cover the slow cooker and cook on low for 8-10 hours (4-5 hours on high) until meat is tender
Remove brisket from slow cooker and allow to rest for 10 minutes before slicing or shredding
Transfer the remaining liquid to a sauce pan and cook over medium heat until reduced if desired
to serve as a dipping sauce or to sauce the meat for sandwiches/sliders
8) Serve hot
* We are not talking Asian style chile sauce here (ie Sriracha sauce) we are talking about the
'good ol American' chili sauce condiment. I prefer Bennett's Original Chili Sauce® but
Heinz Chili Sauce® works as well - both can usually be found next to the ketchup in the
grocery store
Taz Doolittle
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