Slow Cooker BBQ Beef Brisket with Tender Shredded Beef and Barbecue Sauce
By Emma Collins
Prep
10 min
Cook
540 min
Total
550 min
Servings
8
Level
Easy
For a family dinner or a sandwich spread, this slow cooker BBQ beef brisket becomes tender shredded beef with a paprika-thyme crust and barbecue sauce. The brisket cooks fat side up in water with liquid smoke and Worcestershire sauce, then returns to the cooker for a final 30 minutes until the sauce is heated through.
The brisket is rubbed with dried thyme, paprika, black pepper, salt, onion powder, garlic powder, and cumin before it goes into a large 7-quart slow cooker. Water forms the cooking base, while liquid smoke flavoring and Worcestershire sauce are poured over the meat. These ingredients season the beef during the long Low cook without requiring browning or a separate pan.
After 8 to 10 hours on Low, the brisket should be tender enough to shred and the fat on the bottom should skim away easily. Carefully move it to a platter before trimming and shredding. The important cue is easy shredding; forcing firm meat into strands means it needs more slow cooking. Return only the shredded beef to the cooker before stirring in barbecue sauce.
The recipe makes eight servings and works in several everyday formats: pile the warm beef into sandwiches, spoon it over nachos, or use it for tacos. Baked beans and cornbread are suggested side dishes. Keep the lid on during the final sauce heating so the barbecue sauce warms around the shredded meat.
Why you'll love this recipe
- Feeds eight servings from a single brisket, making it useful when a family meal needs enough shredded beef for more than one plate.
- Busy-day cooks can start the brisket with a dry rub and let the slow cooker handle the long Low cook.
- Sandwich fans get beef that is shredded after cooking, so it settles easily into a hearty, sauced filling.
- The final barbecue sauce step suits diners who prefer coated beef, because it is stirred through only after the brisket is shredded.
- Cleanup stays focused on one small bowl, a platter, and the slow cooker, since the recipe does not call for browning.
- Leftover portions remain convenient for later meals because the recipe finishes as shredded beef instead of requiring neat slices.
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
- •0.5 tsp ground cumin
- •1 cup water
- •1.5 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.
