This Slow Cooker Beef Brisket recipe yields incredibly tender, fall-apart beef with a delicious smoky and sweet flavor. A flavorful dry rub and a tangy BBQ sauce mixture ensure a rich, juicy result that’s perfect for sandwiches, tacos, or a hearty main course with minimal effort.

Ingredients:

For the Rub

Instructions:

1. Preheat Oven & Prepare Rub: Preheat your oven to 425°F (220°C). In a small bowl, mix together all the ingredients for the rub: cumin, brown sugar, ground mustard, paprika, black pepper, onion powder, salt, garlic powder, and cinnamon.
2. Season & Sear Brisket: Press the prepared rub firmly over all sides of the beef brisket. Place the seasoned brisket onto a parchment-lined baking sheet and bake for 30 minutes. This high-heat sear helps to lock in juices and develop a flavorful crust. Remove the brisket from the oven.
3. Prepare Slow Cooker Liquid: In a bowl, whisk together the beef bouillon cube (you can dissolve it in a small amount of hot water first if preferred, or just add directly), 1 cup water, ½ cup BBQ sauce, and 3 tablespoons Worcestershire sauce. Pour this mixture into your slow cooker.
4. Slow Cook: Carefully add the seared brisket to the slow cooker with the liquid. Cover and cook on low heat for 8-10 hours. For even cooking, turn the meat halfway through the cooking time.
5. Shred & Finish: Once cooked, the brisket should be incredibly tender. Remove the meat from the slow cooker. Using two forks, shred the brisket into desired pieces. Brush the shredded meat with more BBQ sauce for extra flavor and moisture.
6. Optional Broil for Caramelization: If desired, you can spread the shredded, sauced brisket on a baking sheet and broil for a few minutes to caramelize the BBQ sauce and create slightly crispy edges. Watch carefully to prevent burning.