Slow-Cooked Barbecue Brisket with Homemade Sauce
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.
- 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)
Instructions
- Prepare the Spice Rub: In a small bowl, combine all the spice rub ingredients.
- Season the Brisket: Pat the brisket dry with paper towels. Rub the spice mixture evenly over the entire surface of the brisket.
- 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.
- 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.
- 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.
- 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
