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
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 hours, 25 minutes
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
- 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.
- 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.
