Slow Cooker Beef Brisket

Slow Cooker Beef Brisket is an easy holiday dinner with only 4 ingredients. Comes out fork tender and delicious, includes our recipe for homemade BBQ sauce!

My flavorful Beef Brisket with Caramelized Onions is a favorite brisket recipe with our family and with the holidays coming up and oven space in short supply I knew this crockpot brisket recipe was just the right recipe for the season. Crock Pots dinners are so easy we created over 150 fork-tender Slow Cooker Recipes for you to try on the site!  

Slow Cooker Beef Brisket


Our Slow Cooker Beef Brisket recipe is perfect for the holidays. Who doesn’t like easy prep? And cleaning a Crock Pot is a breeze. Five pounds of beef will yield approximately 8 – 10 servings depending on how you slice it. This brisket recipe makes the beef so tender and flavorful it will simply fall apart when served. 

Since we are keeping this recipe simple for holiday preparations I’ve included more options below for a BBQ Brisket you’ll enjoy all year long *especially in the summer!* Then serve them up in my favorite Homemade Dinner Rolls for delicious mini BBQ Beef Sandwiches.

If you’re not a fan of onions or Worcestershire sauce (like in my Classic Brisket with Caramelized Onions), no worries, this brisket recipe tastes amazing with garlic, black pepper and and 1 tablespoon of kosher salt as a dry rub. Your slow cooker will bring out plenty of flavor and it’s hands off, so holiday cooking will feel so much easier!   


If you prefer beef brisket with sauce, I’ve provided my bbq sauce recipe I use when the family wants BBQ Pulled Chicken for dinner.


  • ½ teaspoons Kosher salt
  • ¼ coarse ground black pepper
  • ¼ cup dark brown sugar
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dry mustard
  • 1 ½ cups ketchup
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Worcestershire sauce

Add all ingredients in a bowl and stir until completely combined. Store leftovers in airtight container, like a mason jar or sauce bottle, for up to 1 month in the refrigerator.

Our barbecue sauce is rich and loaded with flavor. This classic style, tomato-based barbecue sauce has the perfect combination of tangy-sweet with a hint of heat that is perfect for brisket.  Drizzle the sauce on the brisket after it has been sliced. It is probably best to just put a bottle of sauce on the table and let everyone add as much as they want.



  • Trim the fat off the brisket, leaving about ¼ inch.
  • Pat the brisket dry with paper towels.
  • Season the brisket with the salt and pepper and rub the garlic all over it.
  • Add the brisket fat side up into the slow cooker for a cook time of 8 hours on low heat.
  • To finish, place brisket in the oven fat side down on broil for 1 minute.
  • Let brisket rest around 30 minutes prior to slicing and slice along the grain of the meat.

Crockpot Beef Brisket


  • Instant Pot: Slow Cooker Brisket can also be cooked in an Instant Pot. Add the brisket to your Instant Pot and season per the recipe instructions. Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes. Remove the lid carefully, place onto a roasting rack and broil for 30 seconds to 1 minute if you want a crispier top. 
  • Spice Rub: Since we are using just salt and pepper and garlic here for a classic holiday preparation you can add any spice rub you’d like to make this brisket more BBQ friendly. 

Here’s an easy BBQ Rub Seasoning Mix Recipe I use on my crazy popular Crockpot BBQ Beef Sandwich Recipe (Have you tried these yet? They’re amazing).

Homemade BBQ Rub Seasoning Recipe:

  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Mix all the ingredients together and store in an airtight container in a cool location.


  • What is brisket? Beef brisket comes from the breast of the cow and is best when slow-cooked. Beef brisket is one of the least tender cuts of beef but when braised, smoked or slowly roasted in a Crock Pot, it’s rendered soft and satisfying with incredible flavor. 
  • What should I serve with beef brisket? Our Easy Coleslaw is a must with Slow Cooker Beef Brisket.  
  • How do I slice beef brisket? When the brisket is done remove from the slow cooker and let it rest for 30 minutes before slicing. You’ll want to slice across the grain of the beef to break up the muscle fibers. 



  • Serve: Slow Cooker Brisket is best when allowed to rest around 30 minutes before slicing. Do not allow the brisket to set out longer than 2 hours.
  • Store: Refrigerate the brisket in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked brisket will last for 3 to 4 days.
  • Freeze: Lay the brisket slices in a single layer on a baking sheet lined with parchment or wax paper and freeze until solid. Once frozen, move brisket slices to a freezer bag or container for up to 3 months.


According to the USDA Website, Beef Brisket is fully cooked and safe to eat at 145 degrees F. Make sure to rest red meat for 3 minutes after reaching a safe internal temperature.

Slow Cooker Beef Brisket

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Slow Cooker Beef Brisket

Slow Cooker Beef Brisket is an easy holiday dinner with only 4 ingredients. Comes out fork tender and delicious, includes our recipe for homemade BBQ sauce!
Yield 8
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 40 minutes
Course Main Dish
Cuisine American
Author Sabrina Snyder


  • 5 pounds beef brisket ,fat trimmed
  • 1 tablespoon kosher salt
  • 1 teaspoon coarse ground black pepper
  • 4 cloves garlic ,minced


  • Trim the fat off the brisket, leaving about ¼ inch.
  • Pat the brisket dry with paper towels.
  • Season the brisket with the salt and pepper and rub the garlic all over it.
  • Add the brisket fat side up into the slow cooker for 8 hours on low heat.
  • To finish, place brisket in the oven on broil for 1 minute.
  • Let brisket rest for 30 minutes prior to slicing and slice along the grain of the meat.


Calories: 442kcal | Carbohydrates: 1g | Protein: 59g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 176mg | Sodium: 1096mg | Potassium: 942mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 17mg | Iron: 5mg
Keyword: Slow Cooker Beef Brisket

Crock Pot Brisket collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Do not cut with the grain, you’ll just end up with long chewy stringy pieces of meat. Cut across the grain, meat will be tender with short fibers of meat.

  2. Sooooo …. really let rest for 30 minutes? Won’t it be cold at that point or is there a secret to keeping it hot to serve after the 30 minutes? Gonna try this weekend. Thank.

  3. Just made this today. The flavor was delicious, but it wasn’t tender at all. It cut more like a steak, and was even somewhat chewy. I followed all the directions exactly, except I had a smaller brisket (about 2½ lbs) than the recipe called for, so I cut the seasonings in half. Then I cooked it for the 8 hrs on low. Do you have any idea why it wasn’t tender, and what I can do next time to get a better result? Thanks in advance! ?

    1. Oh no, I’m glad the flavor was still good. Sounds like your slow cooker might not have gotten hot enough and the brisket needed to be cooked longer. Is it a newer slow cooker?

      1. Just remembered to come back and see if I got a reply! Lol

        No, my crock pot is pretty old, actually. Probably 20 years or more. One of the older style round ones. No bells and whistles, just high, low, and off. I do cook in it quite a bit, though. Usually things seem to cook pretty well. Your “Sweet and Tangy Pot Roast” turns out perfectly every time. (DELICIOUS!) However I do recall making your crock pot green been casserole recipe for Thanksgiving last year, and at the end of the time it was nowhere near done. I quickly transferred it to the oven to try to finish it off. I did try the brisket once more after posting this question, and cooked it an additional hour. Was still tough, but flavor was really good…. Just like before. I want pull apart brisket so badly! Lol

  4. We love this. The meet is so juicy and tender, and the crusty top from the broiler gives a nice contrast to the juicy meat.