Slow Cooker Brisket Recipe (15 Minute Prep Time)

I have a close friend who decided that his only culinary accomplishment was mastering smoked brisket. For years, he dutifully cooked brisket after brisket, experimenting with different techniques. The Wisconsin native built his smoker out of a metal drum and decorated it with the Packers logo.

My husband and I have tasted many of his efforts, none of which were dismal failures, but our friend was the first to admit when the brisket didn’t turn out as expected. He has been practicing brisket for over 10 years, and his smoked brisket is gorgeous, buttery and tender with the perfect smoke ring and sear, making it almost a spiritual experience to eat.

My takeaway? I’ll probably never smoke brisket myself. There’s too much work, too much uncertainty, too much meat to mess with.

A slow cooker can help

I intention However, my favorite brisket cheat code is to use the slow cooker. Brisket is an unusual cut in that part of it (known as the “point”) is fatty, while another part (the “flat”) is lean. Brisket is also a very tough cut with a lot of connective tissue, which is why it’s difficult to smoke to perfection.

Slow cookers solve the latter problem, allowing you to cook meat slowly (and hands-free!) at low temperatures in a moist environment that prevents the meat from drying out. It’s not exactly the same as smoked brisket, but you’ll end up with perfectly tender meat and delicious sauce with minimal stress and no babysitting.

The smoky rub gives the brisket a mellow, flavorful, tangy-sweet classic barbecue finish that’s sure to please just about anyone.

Brisket Flat vs. Brisket Point

Full-packed brisket never goes in the slow cooker. At the grocery store, you’ll typically see brisket processed into two cuts: flat and points. A small flat will fit perfectly in your slow cooker. The flat part has a uniform shape, which is also perfect for slow cookers, but the tip is rounded. Flats have less marbling than points, but when cooked slowly, they react very well and cut cleanly.

What’s the secret to juicy brisket?

Cooking meat fat side up has two benefits. Protects flats that dry faster than points. It also renders a cap of fat, which sears the meat and keeps it moist during cooking. The rendered fat means the brisket is infused with both flavor and moisture.

Best slow cooker brisket tips

• Don’t dilute the flavor. A slow cooker traps all the steam that comes from the food during cooking. Juices will also come from the food you add to the slow cooker. There is very little evaporation, so you only need to add a small amount of liquid to the slow cooker. Adding too much liquid will overwhelm the flavor you worked so hard to create.
• Overall: Slice the brisket along the grain to shorten the muscle fibers, making it tender and easier to chew. The “grain” on a brisket flat is easy to identify. Look for lines/fibers running parallel to each other.
• Alternatives to cornstarch: If you don’t have cornstarch, potato starch or arrowroot starch will also work.

Serving Slow Cooker Brisket

This brisket is best served with barbecue sides like coleslaw, baked beans, or mac and cheese. Or serve it (and its sauce) over pillows of mashed potatoes. Brisket also makes a great sandwich. Serve on a bun with plenty of hickory barbecue sauce.