Description
This Crockpot BBQ Brisket recipe delivers tender, flavorful beef slow-cooked to perfection with a homemade spice rub and tangy BBQ sauce. The brisket is slow-cooked in a crockpot for 7-9 hours, then finished on the grill to develop a smoky, caramelized crust, making it an ideal dish for an effortless yet delicious barbecue meal that serves six.
Ingredients
Scale
Rub Ingredients
- 3-4 lb brisket
- 1 TBSP Brown Sugar
- 1 1/2 tsp paprika
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp mustard
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp cayenne (optional)
- 2 garlic cloves
BBQ Sauce Ingredients
- 1 1/2 cup ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 TBSP Worcestershire sauce
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp pepper
- 1 tsp mustard powder
- 1/2 tsp cayenne (optional)
Instructions
- Prepare the Rub: Mix all the rub ingredients thoroughly in a bowl. Using a fork, pierce the brisket to help tenderize it. Rub the spice mixture evenly over the entire surface of the brisket. Refrigerate uncovered for at least 1 hour and up to 24 hours to enhance flavor and tenderness.
- Cook in Crockpot: Combine all the BBQ sauce ingredients in the bottom of the crockpot. Place the spiced brisket on top of the sauce. Cook on low heat for 7-9 hours, depending on brisket size. For a 3 lb brisket, check for an internal temperature of 180°F at about 7 hours, ensuring it is tender and fully cooked.
- Rest the Brisket and Reduce Sauce: Remove the brisket from the crockpot and let it rest on a tray for 10-15 minutes to allow juices to redistribute. Pour the remaining liquid from the crockpot into a saucepan and simmer over medium-high heat until it thickens to a syrupy consistency. This sauce will continue to thicken as it cools.
- Preheat Grill and Sear Brisket: Heat your grill to medium-high and spray it lightly with oil to prevent sticking. Place the rested brisket on the grill to develop grill marks. After a few minutes, flip it so the fatty side is down, enhancing caramelization.
- Baste and Caramelize: If desired, baste the brisket with the thickened BBQ sauce while grilling. Baste one side and let it cook for an additional 5 minutes, then baste again. Continue grilling until the sauce caramelizes and forms a flavorful crust. Alternatively, you can serve the sauce on the side instead of basting on the grill.
- Slice and Serve: Cut the brisket thinly across the grain to ensure tenderness. Serve with the caramelized BBQ sauce and your favorite side dishes.
Notes
- Marinating the brisket overnight improves flavor and tenderness but is not mandatory.
- Check the internal temperature with a meat thermometer to ensure it reaches 180°F for optimal tenderness.
- Adjust cayenne pepper according to your spice preference or omit it for a milder barbecue.
- Resting the meat before slicing is essential for juicy results.
- Leftover brisket and sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
