Slow-Cooker Barbecue Brisket

Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g

Slow-Cooker Barbecue Brisket

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons packed light brown sugar

  • tablespoons chipotle chile powder

  • 2

    teaspoons ground cumin

  • 1

    teaspoon celery salt

  • 1

    clove garlic, minced

  • Kosher salt and freshly ground pepper

  • 4½ to 5

    pounds point-cut beef brisket, trimmed (fat cap intact)

  • cups ketchup

  • ¼

    cup apple cider vinegar

  • 1

    tablespoon Worcestershire sauce

  • Potato salad and cornbread, for serving (optional)


Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours. Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.


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