Crockpot brisket smothered in a sweet and savory BBQ sauce is made by cooking the beef low and slow until tender and moist from all of the cooking juices. Dump everything in the slow cooker and let it do the work for you then finish it under the broiler if you want a caramelized crust. Or don’t, it’s amazing either way. This is the easiest way to make beef brisket any night of the week!
To the basin of at least a 6 quart slow cooker, add the brisket.
Pour in the beef broth, worcestershire sauce, and soy sauce.
Season the beef with paprika, brown sugar, onion powder, garlic salt, and black pepper.
Pour ½ cup of the barbecue sauce over the top.
Cover and cook on LOW for 8-10 hours or until the brisket is fork tender.
Optional:
Remove the brisket from the slow cooker and place it on a baking sheet lined with foil.
Brush the remaining bbq sauce over the top and place under the broiler until a brown crust forms.
Slice against the grain for slices or with the grain for pulled brisket style.
Notes
The broiling step is optional but adds a nice crust. If you prefer, you can serve straight from the slow cooker.For heat, add chili powder or red pepper flakes.Serving suggestion - on a bun with additional bbq sauce.Leftovers can be stored covered in the fridge for up to 3 days.Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.