Slow-Cooker Barbecue Beef Brisket

(from staceydan’s recipe box)

Always keep the slow cooker covered for the specified cook time. Removing the cover lets heat escape, adding 15 to 20 minutes to the cook time. Only remove the cover if a recipe specifies and only after the first 2 hours of cooking.
An extra-large slow cooker is especially good for large cuts of meat that need a long, slow braising. A 5- to 6-quart cooker, especially an oval one, allow roast to sit comfortably with enough room for additional ingredients and liquids.
For even more flavor, before rubbing the roast, sear in a hot 12-inch skillet on both sides, just until browned. Transfer to slow cooker insert and continue preparing the recipe as written.
Leftovers? Shred the meat for tacos or serve with beans and cornbread.
Leftover brisket and sauce freezes well in an airtight container up to 3 months.

Prep time: 10 minutes
Cook time: 360 minutes
Serves 10 people

Categories: Thanksgiving


  • 3 tablespoons packed brown sugar
  • 1 tablespoon plus 1 1/2 teaspoons chipotle chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper SAVE $
  • 4 to 5 lb fresh beef brisket (not corned beef)
  • 1 1/2 cups ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup finely chopped yellow onion
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup low-sodium beef, chicken or vegetable broth or water


  1. In small bowl, mix brown sugar, chipotle chili powder, cumin, celery salt, garlic powder, salt and pepper.

  2. Spray inside of 6-quart slow cooker with cooking spray. Place brisket in slow cooker; rub mixture all over brisket.

  3. In another small bowl, mix 3/4 cup of the ketchup, the apple cider vinegar, onion and Worcestershire sauce. Pour over brisket along with broth.

  4. Cover and cook on Low heat setting 6 to 8 hours or until meat thermometer inserted in center of brisket reads 160°F.

  5. Transfer brisket to cutting board; let stand 10 minutes. Meanwhile, add remaining 3/4 cup ketchup to sauce in slow cooker; stir to combine.

  6. Thinly slice brisket; transfer to serving plate. Spoon sauce over top.

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