Description
This savory Crock Pot Beef Brisket recipe features a tender, flavorful brisket slow-cooked with a rich, tangy sauce. The dry rub and sauce combine spices, brown sugar, and apple cider vinegar to create a mouthwatering, melt-in-your-mouth meal perfect for cozy family dinners or special occasions.
Ingredients
Scale
For the Brisket & Dry Rub:
- 3–4 lbs beef brisket
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ground cumin
- ¾ tsp ground mustard
- 1 tsp salt
- ½ tsp black pepper
- 2 garlic cloves, chopped
For the Sauce:
- ½ cup apple cider vinegar
- 1½ cups ketchup
- ½ cup brown sugar
- 2 tsp black pepper
- 2 tsp onion powder
- 2 tsp ground mustard
- 1 tsp cayenne pepper (optional)
- 1 tbsp Worcestershire sauce
Instructions
- Marinate the Brisket: Combine all dry rub ingredients in a bowl. Rub generously over the brisket. For best flavor, marinate in the refrigerator for 30 minutes to 24 hours to allow the spices to penetrate the meat thoroughly.
- Add to Slow Cooker: In the slow cooker, whisk together all sauce ingredients until well blended. Place the brisket inside the slow cooker, fat side up, and coat it evenly with the sauce, ensuring all sides are covered for maximum flavor infusion.
- Cook Low & Slow: Cover the slow cooker and cook on low heat for 8–10 hours. This slow cooking process tenderizes the brisket until it is fork-tender. Avoid lifting the lid during cooking to maintain consistent temperature and moisture.
- Rest & Serve: Once cooked, let the brisket rest for 15–20 minutes to allow juices to redistribute. Slice the meat against the grain for tenderness, spoon the sauce from the slow cooker over the slices, and serve hot.
Notes
- Marinating the brisket overnight intensifies the flavor.
- Use a meat thermometer to ensure internal temperature reaches about 195°F for optimal tenderness.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- This recipe can be doubled for larger gatherings, but ensure your slow cooker is large enough.
- If you prefer a spicier brisket, increase the cayenne pepper or add additional chili powder to the rub.
