Slow Cooker Barbecue Brisket Recipe

Perfectly tender barbecue without any of the effort

We love summer barbecues, but finding the outdoor space needed to properly smoke a brisket can be hard to come by. If you're in the same boat, this recipe made in a slow cooker is for you. Liquid smoke and brown sugar cook down low and slow with fire-roasted tomatoes to transform into a rich and smoky barbecue sauce that coats tender brisket.

Though you can serve this any which way you like, we love going traditional, slicing up the brisket and layering it over pieces of white bread alongside potato salad, coleslaw and hot sauce, of course.

Check out our favorite barbecue recipes.

Recipe from the Tasting Table Test Kitchen

Slow Cooker Barbecue Brisket
4.8 from 77 ratings
Cook brisket low and slow with crushed tomatoes, brown sugar and liquid smoke in a slow cooker, and get perfectly tender barbecue.
Prep Time
15
minutes
Cook Time
6.17
hours
Servings
6
to 8 servings
Total time: 6.42 hours
Ingredients
  • 3 tablespoons olive oil
  • One 4-pound brisket
  • Kosher salt and freshly ground black pepper, to taste
  • One 28-ounce can fire-roasted crushed tomatoes
  • ½ cup dark brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke
Directions
  1. In a large skillet, heat the oil over medium-high heat. Season the brisket with salt and pepper, and sear, flipping once, until golden brown, 4 to 5 minutes per side. Transfer to a slow cooker.
  2. Add the remaining ingredients to the skillet and stir, scraping off any brown bits on the bottom of the pan, then pour the mixture over the brisket. Cook on high for 6 hours until tender, then slice and serve.
Nutrition
Calories per Serving 744
Total Fat 55.7 g
Saturated Fat 21.1 g
Trans Fat 0.0 g
Cholesterol 213.2 mg
Total Carbohydrates 17.7 g
Dietary Fiber 2.2 g
Total Sugars 13.6 g
Sodium 816.3 mg
Protein 42.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe