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TOTAL TIME: 8 hrs 15 mins | PREP TIME: 15 mins | COOK TIME: 8 hrs | SERVINGS: 8-10 people

Melt-in-your-mouth beef brisket that is exploding in mouthwatering flavors! This slow cooker beef brisket is insanely delicious and a million better than any restaurant.



2 tbsp Worcestershire sauce

4-5 lbs beef brisket, trimmed of excess fat

1/2 c. homemade barbecue sauce

1 tbsp beef bouillon

1 tbsp reduced-sodium soy sauce

1 c. water


2 tbsp packed brown sugar

2 tbsp paprika

1 tbsp chili powder

1 teaspoon EACH onion powder, chipotle powder, pepper

2 teaspoons EACH garlic powder, salt

1/4 tsp cayenne pepper is optional for more heat

1/2 tsp dried thyme


1/3 c. molasses

1 1/2 c. ketchup

1/3 c. packed brown sugar

1/4 c. apple cider vinegar

1 tbsp mesquite liquid smoke, optional but recommended

1 tbsp reserved Spice Rub (from above)

1/4 c. seedless blackberry preserves


Step 1: Prepare the oven. Preheat it to 425 degrees F. Using parchment paper or foil, line a large baking sheet with sides or a jelly roll pan. Set aside.

Step 2: using nonstick cooking spray, grease a 6-quart or larger slow cooker.


Step 3: Remove the excess fat from the brisket, rinse, and pat the brisket dry. Slice the brisket in half if using an extra-long brisket.

Step 4: Place the Spice Rub ingredients in a medium bowl. Mix well. Into a medium bowl, place 1 tbsp Spice Rub to use in your barbecue sauce. Evenly cover the entire meat, and rub the rest of the spice rub. Allow the meat to sit for about 30 minutes at room temperature or in the fridge for up to 24 hours.

Step 5: When ready, bake the meat in the preheated oven, uncovered, for about 30 minutes.

Step 6: To the bowl with 1 tbsp reserved spice rub, add the barbecue sauce ingredients. Mix well. Add half a cup of the barbecue sauce to a slow cooker. Pour in 1 cup water and add 2 tbsp Worcestershire, 1 tbsp reduced-sodium soy sauce, and 1 tbsp beef bouillon. Stir well.

Step 7: To the slow cooker, carefully transfer the brisket. Put the lid on and set to cook for 8 to 10 hours on low or until the brisket is very tender, flipping the brisket halfway through cooking. Cook the brisket longer if the brisket is still tough.

Step 8: Transfer the brisket to a foil-lined baking sheet and brush with the barbecue sauce. Broil for about 5 to 10 minutes, or until the brisket is slightly caramelized. In the meantime, reheat the barbecue sauce in the microwave or simmer until warmed through.

Step 9: Remove the brisket from the broiler and brush again with the barbecue sauce. If desired, cut the brisket across the grain or chop. Serve plain with the rest of the barbecue sauce or in sandwiches.


To make the brisket in advance, cook until tender and store in the fridge. When ready to serve, skip off all the hardened fat and cook in the slow cooker for 1 to 2 hours on low setting until warmed through, then continue with the recipe.


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