Slow Cooker BBQ Beef Brisket with Tender Shredded Beef and Barbecue Sauce
By Mason Brooks
Prep
10 min
Cook
540 min
Total
550 min
Servings
8
Level
Easy
For family meals and meal kits, this slow cooker brisket recipe makes shredded brisket seasoned with paprika and thyme on the outside. Instructions for cooking brisket with water and liquid smoke and Worcestershire sauce, fat side up, and then reheating in the slow cooker for 30 minutes with barbecue sauce.
The brisket is rubbed with dried thyme, paprika, black pepper, onion powder, garlic powder, salt, and cumin and placed in a 7-quart slow cooker. Water and liquid smoke and Worcestershire sauces are added to the brisket while cooking. Liquid smoke and Worcestershire sauces season the cooked brisket. No browning or other preparation is needed when cooking on Low for several hours.
After 8 to 10 hours on the Low setting, the brisket should be tender enough to pull apart, and the fat should be tender enough to separate from the bottom of the cooker. Lift the brisket off the cooker and platter and pull and trim the meat. If the meat doesn't pull apart, return it to the cooker and cook a little longer on the Low setting. Return only the pulled beef to the cooker and add barbecue sauce.
This recipe makes eight servings and can be applied in many popular dishes, such as beef sandwiches and beef-topped nachos and tacos. Suggested side dishes include baked beans and cornbread. When reheating the sauce, cover to ensure that the hot barbecue sauce surrounds the shredded beef.
Why you'll love this recipe
- Serves eight with one brisket, Useful for cooking for a family meal that requires several servings of shredded beef.
- Busy cooks on the day of serving can season the brisket ahead of time and cook it low and slow in a slow cooker.
- Sandwiches feature shredded cooked beef that settles easily into a hearty, sauced filling in a sandwich with other ingredients and condiments.
- The barbecue sauce component is an available option for customers who want to order brisket with barbecue sauce.
- The sauce is applied after the brisket has been shredded.
- Cleanup includes washing one small bowl, one platter, and one slow cooker, The recipe does not call for browning ingredients.
- Leftovers are beneficial for later meals because this recipe produces shredded beef, which is more convenient to serve as leftovers than sliced beef.
Ingredients
- •2 lb beef brisket (2-3 pounds)
- •1 tbsp thyme leaves (dried)
- •1 tbsp paprika
- •2 tsp black pepper (freshly ground)
- •2 tsp salt
- •1 tsp onion powder
- •1 tsp garlic powder
- •½ tsp ground cumin
- •1 cup water
- •1 ½ tsp liquid smoke flavoring
- •3 tbsp Worcestershire sauce
- •1 bottle barbecue sauce (18 ounces)
Instructions
- 1
Combine the thyme, paprika, pepper, salt, onion powder, garlic powder, and cumin in a small bowl.
- 2
Rub the spice mixture all over the top of the brisket.
- 3
Pour the water into the bottom of a large 7-quart slow cooker.
- 4
Place the spice-covered brisket fat side up in the water.
- 5
Pour the liquid smoke flavoring and Worcestershire sauce over the brisket.
- 6
Cover and cook on Low for 8 to 10 hours.
- 7
Carefully remove the brisket to a large platter.
- 8
Remove and discard the fat from the bottom of the brisket.
- 9
Shred the brisket.
- 10
Return the shredded brisket to the slow cooker and pour the barbecue sauce over the top.
- 11
Gently stir, cover, and cook for another 30 minutes or until the sauce is heated through.
- 12
Serve the brisket warm.
FAQ
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
