This delicious and incredibly simple brisket dish is perfect for those days when you’re really busy. For a large gathering, the recipe can be doubled; for two people, it can be halved. It makes me think of Texas summers.
| Prep Time: | 10 mins |
| Cook Time: | 6 hrs |
| Additional Time: | 40 mins |
| Total Time: | 6 hrs 50 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons smoked paprika
- 2 tablespoons ground black pepper
- 2 tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 ½ pounds beef brisket
- ¾ cup barbeque sauce
- ¼ cup water (Optional)
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon liquid smoke flavoring
- ½ onion, sliced into rings
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Prepare brisket rub: Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over brisket. Put brisket in a large, resealable plastic bag; refrigerate for 30 minutes to overnight.
- Dotdash Meredith Food Studios
- When ready to cook, prepare barbeque sauce: Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker.
- Remove brisket from the refrigerator and take out of the bag. Lay brisket in sauce in the slow cooker and arrange onions over top.
- Dotdash Meredith Food Studios
- Cook on Low until brisket is very tender, 6 to 7 hours.
- Dotdash Meredith Food Studios
- Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 3521 mg |
| Sugars | 17 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I added white wine and chicken broth instead of water. Fantastic!
Cut the amount of spices called for in half, then cut the amount of salt in half again. I had a 2 lb brisket and half the amount was plenty. I added the 1/4 cup water, but it made the sauce too watery.
DO NOT USE ALL THE RUB!!! I’ve seen so many people here complaining about the amount of spices/salt. Make the rub, then GENEROUSLY season the brisket. Then SAVE THE REST FOR ANOTHER BRISKET or steak or whatever. You’re not supposed to use it all.
I used this recipe for a 7+ lb brisket. It was superb! I will use this over and over, as well as recommend it to anybody. I did not change anything in the recipe; used as written.
This is one of the BEST recipes I’ve ever made! Instead of brown sugar, I used about 1/4 cup of maple syrup. My family of 5 LOVED it, and they’re very particular about slow-cooker meals. Thank you for posting this! We did brisket sandwiches and served it with all things sweet potato while adding an onion ring on the top.
REALLY OVERPOWERING on the spices!!!
I absolutely loved this and the ease of the recipe makes it even better. it tastes incredible.
Easy to make and taste great. I tried it a second time without making a rub, and instead using my favorite meat rub. I put the rub on and set the meat in the refer for 4 hours. Warm to room temp. Put the brisket in the slow cooker fatty side up and nothing else. Let the slow cooker do it’s job. Great tasting meal!
I used the rub and sauce, but baked at 275 in the oven in a covered dish, 6 hours for 5 pounds. Perfection!
I don’t own a smoker, but I came across this recipe and it was easy enough, plus I had all of the ingredients. So I decided to go with this one and I followed the recipe exactly as written, it turned out very moist and tender and was very good, you definitely need the liquid smoke, I will make this one again, it’ll be so good served on a bun with coleslaw the next day for lunch
Too much seasoning for a 1 1/2 pound brisket. I used 2/3 of the seasoning suggested in this recipe on a 5 pound brisket and it was too salty. There needs to be a note about how much and how to use the rub.
So I made this recipe with a little twist in that I looked up a recipe for brisket, but what I actually had was corned beef. Lol. So if anyone out there is wondering how this would taste with corned beef, it was very good! A little salty, but I would definitely do it again.
Loved it! I used 2lbs of brisket & adjusted accordingly. I took the advice of some other reviews, only used 2 tsp of salt (not 2 tbs). I agree that 2 tbs of salt is way too much, remember, there is salt in the bbq sauce. The rub is wonderful! Didn’t have smoked paprika, used regular paprika & a lil more chili powder. Also, added a cup of spicy ketchup and 1/2 cup more bbq sauce, and chose the option to use water. Not familiar with the strength of liquid smoke so next time, I will use more. Overall really good recipe! FYI: It DEFINATELY took the full 7 hrs for mine to cook until it fell apart.
The reason I gave it such a lower review is it was so vague when it came to setting the temperature. What does “low” mean exactly? This is one of the most important pieces of the recipe and the author couldn’t be bothered to actually give a temperature for us to follow. I know all smokers have a temperature gauge.
Super salty even using less than the recommended amount.
Not bad. I’m going to tweak it a bit and see if we like it better. I cut the salt in half and still felt it was too salty, so I will make that adjustment next time. My husband likes sweeter barbecue and I will add more brown sugar next time.
Overall the taste was good! JUST GOOD! The recipe was super easy. I cooked it for about 6 1/2 hours in a dutch oven at 210 degrees. IT WAS VERY SALTY THOUGH. I got past the salty-ness and enjoyed the flavor but it was definitely something to consider (the salt). I doubled the recipe for my family, and served it with mixed vegetables and cornbread.
Easy and delicious!
Meat was tough and chewy (never had this problem with brisket before). Might turn out better if the meat was browned first, or cooked for longer?
The recipe was really salty. I am really bummed because the meat is not edible at all due to how salty it is. If I try this again, I will use only an 8th of the listed salt, if that. This was a very expensive lesson.
This was easy to make and very tasty!