Slow Cooker Beef Brisket | I Heart Recipes
This Slow Cooker Beef Brisket recipe delivers melt-in-your-mouth tenderness with deep smoky flavour. You'll create a homemade BBQ rub with apple cider vinegar, liquid smoke, and olive oil, then coat the brisket generously before slow cooking it overnight on low. After cooking, a quick blast under the grill crisps up the bark to perfection. The result is a restaurant-quality brisket that's almost indistinguishable from traditionally smoked brisket, and it's surprisingly straightforward to make at home
Watch: Slow Cooker Beef Brisket | I Heart Recipes
Original recipe video — click to play
Original method: 12 hours on low in slow cooker, plus 5-10 minutes under grill
Ingredients
For the BBQ Rub
- BBQ rub (homemade)
Exact recipe and quantities not specified in video description
- ml Extra virgin olive oil
Exact quantity not specified in video description
- ml Apple cider vinegar
Exact quantity not specified in video description
- ml Liquid smoke
Exact quantity not specified in video description
Main
- kg Beef brisket, whole
Exact weight not specified in video description
For Cooking
- 1 spray Nonstick cooking spray
For spraying the slow cooker
Method
- 1
In a small bowl, combine your homemade BBQ rub with extra virgin olive oil, apple cider vinegar, and liquid smoke. Mix well until you have a paste-like consistency.
~5 mins - 2
Generously coat the entire beef brisket with the rub mixture, making sure all surfaces are well covered. Use any excess rub to coat the brisket thoroughly.
~10 mins - 3
Spray the inside of your slow cooker with nonstick cooking spray.
~2 mins - 4
Place the rubbed brisket into the slow cooker with the fat side facing up.
~2 mins - 5
Cover the slow cooker and cook on low for 12 hours. The brisket will become incredibly tender and the flavours will develop beautifully.
~12 hrs - 6
Remove the cooked brisket from the slow cooker and place it on a lined baking tray.
~5 mins - 7
Preheat your grill to high. Place the brisket under the grill and broil until the exterior becomes crispy and darkened, approximately 5-10 minutes. Watch carefully to avoid burning.
~10 minsTip: This step creates the perfect bark
- 8
Remove the brisket from the grill and cover it loosely with aluminium foil. Allow it to rest for at least 10 minutes before slicing. This helps retain the juices.
~10 minsTip: Resting is crucial for a juicy result
- 9
Slice the brisket against the grain into your desired thickness and serve whilst still warm.
~5 minsTip: Slicing against the grain ensures tenderness
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Absolutely! If you prefer convenience, any quality BBQ rub will work well. Simply mix it with the olive oil, apple cider vinegar, and liquid smoke as directed. However, homemade rubs often deliver superior flavour and allow you to control the salt and spice levels to your preference
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