Slow-Cooked Barbecue Brisket with Homemade Sauce

Why You’ll Love This Recipe

This slow-cooked barbecue brisket offers several compelling reasons to make it:

• Tender and Juicy: The slow cooking process breaks down the tough fibers of the brisket, resulting in a melt-in-your-mouth texture.

• Rich Flavor Profile: A blend of spices and a homemade barbecue sauce infuse the meat with a smoky, sweet, and tangy flavor.

• Versatile Serving Options: Serve it sliced with sides like coleslaw and cornbread, or pile it onto buns for delicious sliders.

• Ideal for Entertaining: This recipe serves 8–10 people, making it perfect for gatherings and special occasions.

Ingredients

For the Brisket and Cooking Liquid:

• 4–5 pounds beef brisket

• 1 cup water

• 1 tablespoon beef bouillon

• 2 tablespoons Worcestershire sauce

• 1 tablespoon reduced-sodium soy sauce

• ½ cup homemade barbecue sauce

For the Spice Rub:

• 2 tablespoons paprika

• 2 tablespoons packed brown sugar

• 1 tablespoon chili powder

• 2 teaspoons garlic powder

• 2 teaspoons salt

• 1 teaspoon onion powder

• 1 teaspoon chipotle powder

• 1 teaspoon black pepper

• ½ teaspoon dried thyme

• ¼ teaspoon cayenne pepper (optional)

For the Homemade Barbecue Sauce:

• 1½ cups ketchup

• ⅓ cup molasses

• ⅓ cup packed brown sugar

• ¼ cup blackberry preserves

• ¼ cup apple cider vinegar

• 1 tablespoon mesquite liquid smoke (optional)

• Reserved spice rub (1 tablespoon)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Spice Rub: In a small bowl, combine all the spice rub ingredients.

2. Season the Brisket: Pat the brisket dry with paper towels. Rub the spice mixture evenly over the entire surface of the brisket.

3. Prepare the Barbecue Sauce: In a saucepan, combine ketchup, molasses, brown sugar, blackberry preserves, apple cider vinegar, and mesquite liquid smoke. Stir in 1 tablespoon of the reserved spice rub. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly, about 10 minutes.

4. Slow Cook the Brisket: Place the seasoned brisket into the slow cooker. In a separate bowl, mix water, beef bouillon, Worcestershire sauce, and soy sauce. Pour this mixture over the brisket. Cover and cook on low for 8–10 hours, or until the brisket is tender.

5. Finish the Brisket: Preheat your oven to 400°F (200°C). Remove the brisket from the slow cooker and place it on a baking sheet. Brush the top with the homemade barbecue sauce. Roast in the preheated oven for 10–15 minutes, or until the sauce caramelizes and forms a crust.

6. Serve: Let the brisket rest for 10 minutes before slicing against the grain. Serve with additional barbecue sauce on the side.

Servings and Timing

• Servings: 8–10 people

• Prep Time: 15 minutes

• Cook Time: 8–10 hours (slow cooker) + 10–15 minutes (oven)

• Total Time: Approximately 9–11 hours

Variations

• Spicy Kick: Add more cayenne pepper or a chopped chipotle pepper to the spice rub for extra heat.

• Sweet and Tangy: Increase the amount of molasses and brown sugar in the barbecue sauce for a sweeter flavor.

• Smoky Flavor: Use hickory or applewood liquid smoke in place of mesquite for a different smoky profile.

Storage/Reheating

• Storage: Store leftover brisket in an airtight container in the refrigerator for up to 3 days.

• Freezing: Wrap the brisket tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.

• Reheating: Reheat brisket slices in a covered dish in a 300°F (150°C) oven for 20–25 minutes, or until heated through. Add a splash of beef broth to keep the meat moist.

FAQs

How do I know when the brisket is done?

The brisket is done when it reaches an internal temperature of 195°F (90°C) and is fork-tender.

Can I use a different cut of beef?

While brisket is ideal, you can substitute with a chuck roast, though the texture may differ.

Is it necessary to sear the brisket before slow cooking?

Searing adds flavor but is not necessary. The slow cooking process will still yield tender results.

Can I cook this brisket on high heat in the slow cooker?

Cooking on high heat is not recommended as it may result in a less tender brisket.

How do I slice the brisket?

Always slice brisket against the grain to ensure tenderness.

Can I make the barbecue sauce ahead of time?

Yes, the barbecue sauce can be prepared up to 3 days in advance and stored in the refrigerator.

What sides pair well with this brisket?

Classic sides include coleslaw, cornbread, mashed potatoes, and steamed vegetables.

Can I use store-bought barbecue sauce?

While homemade sauce enhances flavor, you can use store-bought sauce if preferred.

How do I store leftover brisket?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze leftover brisket?

Yes, wrap the brisket tightly and freeze for up to 2 months.

Conclusion

This slow-cooked barbecue brisket with homemade sauce is a flavorful and impressive dish that's perfect for any occasion. With its tender meat and rich, smoky sauce, it's sure to become a favorite in your culinary repertoire. Whether served as a main dish or in sandwiches, this brisket is sure to satisfy.

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Slow-Cooked Barbecue Brisket with Homemade Sauce

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Slow-cooked barbecue brisket infused with a homemade smoky, sweet, and tangy barbecue sauce and a savory spice rub, delivering tender, juicy meat perfect for gatherings or family meals.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 8–10 hours (slow cooker) + 10–15 minutes (oven)
• Total Time: Approximately 9–11 hours
• Yield: 8–10 servings
• Category: Main Course
• Method: Slow Cooking and Oven Roasting
• Cuisine: American
• Diet: Low Salt

Ingredients

4–5 pounds beef brisket

1 cup water

1 tablespoon beef bouillon

2 tablespoons Worcestershire sauce

1 tablespoon reduced-sodium soy sauce

½ cup homemade barbecue sauce

2 tablespoons paprika

2 tablespoons packed brown sugar

1 tablespoon chili powder

2 teaspoons garlic powder

2 teaspoons salt

1 teaspoon onion powder

1 teaspoon chipotle powder

1 teaspoon black pepper

½ teaspoon dried thyme

¼ teaspoon cayenne pepper (optional)

1½ cups ketchup

⅓ cup molasses

⅓ cup packed brown sugar

¼ cup blackberry preserves

¼ cup apple cider vinegar

1 tablespoon mesquite liquid smoke (optional)

1 tablespoon reserved spice rub (from above)

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Instructions

1. Prepare the Spice Rub: In a small bowl, combine all the spice rub ingredients.
2. Season the Brisket: Pat the brisket dry with paper towels. Rub the spice mixture evenly over the entire surface of the brisket.
3. Prepare the Barbecue Sauce: In a saucepan, combine ketchup, molasses, brown sugar, blackberry preserves, apple cider vinegar, and mesquite liquid smoke. Stir in 1 tablespoon of the reserved spice rub. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
4. Slow Cook the Brisket: Place the seasoned brisket into the slow cooker. In a separate bowl, mix water, beef bouillon, Worcestershire sauce, and soy sauce. Pour this mixture over the brisket. Cover and cook on low for 8–10 hours, or until the brisket is tender.
5. Finish the Brisket: Preheat your oven to 400°F (200°C). Remove the brisket from the slow cooker and place it on a baking sheet. Brush the top with the homemade barbecue sauce. Roast in the preheated oven for 10–15 minutes, or until the sauce caramelizes and forms a crust.
6. Serve: Let the brisket rest for 10 minutes before slicing against the grain. Serve with additional barbecue sauce on the side.

Notes

• Spicy Kick: Add more cayenne pepper or chopped chipotle pepper to the spice rub for extra heat.
• Sweet and Tangy: Increase molasses and brown sugar in the barbecue sauce for a sweeter flavor.
• Smoky Flavor: Use hickory or applewood liquid smoke instead of mesquite for a different smoky profile.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Wrap tightly in plastic and foil, freeze up to 2 months.
• Reheating: Reheat in a covered dish at 300°F (150°C) for 20–25 minutes with a splash of beef broth.

Nutrition

• Serving Size: 1 slice (approx. 6 oz)
• Calories: 450
• Sugar: 12g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 120mg