Recipes Meat and Poultry Beef Brisket Slow Cooker Beef Brisket 4.7 (9) 7 Reviews 1 Photo This beef brisket turned out perfect! My husband couldn't stop bragging about. It will melt in your mouth and the broth it cooks in is amazing and simple. Submitted by Cooking with Kimberly Wood Updated on August 29, 2023 Save Rate Print Share Close Add Photo Prep Time: 35 mins Cook Time: 8 hrs Additional Time: 10 mins Total Time: 8 hrs 45 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings Dry Rub: 1 tablespoon brown sugar 1 teaspoon chili powder 1 teaspoon ground paprika 1 teaspoon coarse salt ¼ teaspoon freshly ground black pepper ¼ teaspoon ground mustard powder ¼ teaspoon onion powder ¼ teaspoon garlic powder Cooking Liquid: 2 cups low-sodium beef broth 1 teaspoon liquid smoke 1 teaspoon Worcestershire Sauce ¼ cup water, or as needed (Optional) Brisket and Vegetables: 1 (2 pound) beef brisket 2 medium yellow onions, quartered 3 large carrots, cut into 1-inch pieces ¼ cup prepared barbecue sauce Directions Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl. Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl. Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up. Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water. Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired. Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture. Preheat the oven's broiler. Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn. Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain. Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket. Recipe Tip If your brisket is frozen, follow instructions through Step 4, but skip the rinsing. Season frozen brisket with dry rub and cook on High for 1 hour, then on Low for 7 hours. I Made It Print Nutrition Facts (per serving) 825 Calories 63g Fat 21g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 825 % Daily Value * Total Fat 63g 80% Saturated Fat 25g 124% Cholesterol 166mg 55% Sodium 904mg 39% Total Carbohydrate 21g 8% Dietary Fiber 3g 11% Protein 42g 84% Potassium 1003mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.