Slow Cooker Beef Brisket

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Editor’s note: This is an updated version of an article originally posted May 2016 with better photos and additional information.

Preparing the BBQ sauce for slow cooker beef brisket 

Preparing the BBQ sauce for slow cooker beef brisket

For the sauce, in a small saucepan combine the reserved sauce mixture, 1/2 cup ketchup, 2 tablespoons brown sugar, and 1 teaspoon cornstarch.

Cook mixture over medium-high heat till thickened and bubbly. Cook and stir 2 minutes more.

To serve, remove meat from slow cooker; discard the cooking liquid. Thinly slice the meat diagonally across the grain.

Serve the brisket with barbecue sauce drizzled on top with your favorite rolls or bread. (We like to add a couple bread and butter pickles too)

Barbecue Brisket

• 3/4 cup water
• 1/4 cup Worcestershire sauce
• 1 tablespoons vinegar
• 1 teaspoon instant beef bouillon granules
• 1 teaspoon chili powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground pepper
• 2 cloves garlic, minced
• 1 2-1/2-lb. fresh beef brisket (not corned)
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon cornstarch
• 8 rolls (6- to 8-inch), split and toasted, buns or bread

For the BBQ sauce

How to double the barbecue sauce for slow cooker beef brisket

I like to double the barbecue sauce recipe for serving extra on the side with the sandwiches. For convenience, I have listed below the quantities for doubling the recipe.

Double recipe for brisket barbecue sauce

• 1 1/2 cups water
• 1/2  cup Worcestershire sauce
• 2 tablespoons vinegar
• 2 teaspoons instant beef bouillon granules
• 2 teaspoons chili powder
• 1 teaspoon dry mustard
• 1/2 teaspoon ground black pepper
• 4 cloves garlic, minced
• 1 cup ketchup  
• 4 tablespoons brown sugar
• 2 teaspoons cornstarch

Soft, fluffy dinner rolls for slow cooker BBQ beef brisket

 
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