Description
A fall-apart tender beef brisket slow-cooked in a tangy, smoky barbecue sauce. The dry rub enhances the meat’s natural flavor, while the crock pot does all the work—perfect for busy days or weekend gatherings.
Ingredients
– 3 lb flat-end trimmed beef brisket
– 2 tsp chili powder
– 1 tsp garlic powder
– ½ tsp celery seeds
– ¼ tsp black pepper
– ½ cup ketchup
– ½ cup chili sauce
– ¼ cup packed brown sugar
– ½ tsp dry mustard
– 2 Tbsp apple cider vinegar (or distilled white vinegar)
– 2 Tbsp Worcestershire sauce
– 1½ tsp liquid smoke
Instructions
1️⃣ In a small bowl whisk together the chili powder, garlic powder, celery seeds and black pepper to make the dry rub.
2️⃣ Pat the brisket dry and rub the seasoning mixture all over both sides of the meat.
3️⃣ (Optional) Wrap the seasoned brisket in plastic wrap and refrigerate overnight to deepen the flavor.
4️⃣ Place the brisket, fat-side up, in the bottom of a 6- to 8-quart crock pot.
5️⃣ In a separate bowl combine the ketchup, chili sauce, brown sugar, dry mustard, vinegar, Worcestershire sauce and liquid smoke; stir until smooth.
6️⃣ Pour the sauce evenly over the brisket, coating the top and sides.
7️⃣ Cover and cook on Low for 6–8 hours, or until the brisket is fork-tender (an internal temperature of about 200°F).
8️⃣ Transfer the brisket to a cutting board and let it rest 10 minutes, then slice thinly against the grain. Spoon extra sauce from the crock pot over the slices when serving.
Notes
Leftovers keep in an airtight container in the refrigerator for up to 4 days; reheat gently in the microwave or in a low oven (300°F) with a splash of sauce to prevent drying.
For a spicier kick, add ½ tsp cayenne pepper to the dry rub or stir in a few dashes of hot sauce to the barbecue sauce.
This recipe doubles easily for larger gatherings—just ensure your crock pot is large enough and increase cook time by about 1–2 hours if very full.
Serve with coleslaw, baked beans or mashed potatoes for a classic barbecue spread.