This tender slow cooker brisket recipe is cooked low and slow with liquid smoke and soy sauce for the most incredible smoky, umami flavor.
Why this recipe works
Slow cooker brisket is a low-effort, high-reward kind of meal. You don’t have to keep lingering around the smoker for hours and hours when you can let the crock do the work for you. And let me tell you, tough cuts are no match for the good ol’ Crockpot. Low and slow is the rule, whether you’re making it in the oven, smoker, or slow cooker.
Chef Antoine makes a mean smoked brisket, which we’ll be sharing soon, and I can’t even count how many times I’ve made my oven brisket over the years. I think it’s high time we had a crockpot version, and wow, did it make the house smell good! I mean, seriously, there’s only 4 steps before beautifully sliced, juicy brisket is on the table. It doesn’t get easier than this.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BRISKET – Usually, when you buy a cut of brisket from the meat shelf, it’s already been trimmed for you. You can purchase larger, untrimmed pieces at the butcher counter.
SOY SAUCE – This adds depth to your brisket with lots of umami flavor. Due to its slight acidity, it also helps break down some of the tough connective tissue. Low-sodium soy sauce is best, as we’re also adding regular salt along with the spices and seasonings.
LIQUID SMOKE – Liquid smoke makes your brisket taste as if it came right off the smoker. Hickory liquid smoke is the most “traditional” for that classic BBQ taste, but you can also use applewood (sweeter) or mesquite (stronger) depending on what you like best.
BROTH – Either beef broth or chicken broth can be used.
How to Make Slow Cooker Brisket
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Trim excess fat from the brisket and place it into the slow cooker.
- Mix together all dry ingredients and add to the brisket in the crock.
- Pour liquid ingredients into the slow cooker.
- Cook on low for 6 hours.
Frequently Asked Questions & Expert Tips
If you would like to sear the meat first, you most definitely can. Simply sear in a tablespoon of olive oil until all sides are browned. Searing the brisket first adds an extra layer of meaty flavor and a light crust.
Allow the brisket to rest for about 10 minutes after removing the lid from the slow cooker. Then use two spatulas (or one really long one) to carefully lift the brisket to a cutting board. You should be able to slice the meat against the grain with a sharp knife.
Store any cooled leftovers in an airtight container kept in the refrigerator for up to 5 days. I would recommend keeping some of the cooking liquids in the container to keep the meat moist.
I would not suggest cooking brisket on high in the slow cooker. Brisket is a tough cut of meat, which means it’s best when cooked low and slow to help break down the tough connective tissues.
Absolutely. Give the onions a quick sautee in a skillet with oil then add them on top of the brisket in the crock.
Serving Suggestions
Tender slow cooker brisket pairs well with garlic mashed potatoes, rice, or egg noodles, along with roasted vegetables like carrots, asparagus, green beans, or Brussels sprouts.
Use your leftover brisket to make sandwiches, tacos, quesadillas, or dice it up and add it to a breakfast skillet.
More Slow Cooker Recipes
- Crockpot Roast Beef
- Slow Cooker Pulled Pork
- Slow Cooker Country Style Ribs
- Crockpot Beef Tips and Gravy
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Slow Cooker Brisket
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 3 pound beef brisket trimmed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dry mustard powder
- ¼ teaspoon black pepper
- 1 Tablespoon brown sugar
- ½ teaspoon table salt
- 2 Tablespoons low sodium soy sauce
- 2 Tablespoons liquid smoke
- 2 cups beef broth
Things You’ll Need
Before You Begin
- Usually when you buy a cut of brisket from the meat shelf, it’s already been trimmed for you. You can purchase larger, untrimmed, pieces at the butcher counter.
- If you would like to sear the meat first, you most definitely can. Simply sear in tablespoon of olive oil until all sides are browned.
Instructions
- Trim excess fat from the brisket and place into the slow cooker.3 pound beef brisket
- Mix together all dry ingredients and add to the brisket in the crock.1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dry mustard powder, 1/4 teaspoon black pepper, 1 Tablespoon brown sugar, 1/2 teaspoon table salt
- Pour liquid ingredients into the slow cooker.2 Tablespoons low sodium soy sauce, 2 Tablespoons liquid smoke, 2 cups beef broth
- Cook on low for 6 hours.TIP – Allow the brisket to rest for about 10 minutes after removing the lid from the slow cooker. Then use two spatulas (or one really long one) to carefully lift the brisket to a cutting board. You should be able to slice the meat with a sharp knife.
Expert Tips & FAQs
- Store any cooled leftovers in an airtight container kept in the refrigerator for up to 5 days. I would recommend keeping some of the cooking liquids in the container to keep the meat moist.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Kenn says
Can I swap any of the ingredients in this brisket recipe for simpler or more common alternatives?
Amanda Davis says
Hi Kenn. I’m sure you could, though I do feel like we already used very common ingredients in this. The liquid smoke might be the only thing I wouldn’t consider common or a pantry item, but it is readily available. Is there something in particular you wanted to replace and maybe I can help suggest something.