BBQ Brisket

BBQ Brisket

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Burgundy Brisket

NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...


Brisket – Easy summer barbecued brisket recipe

All day brisket

So what if it’s raining have barbecue anyway with my wonderful smokey barbecued brisket. Use a second crock pot to make baked potatoes and add salad and...

Prep Time 20 mins
Cook Time 5 hrs
Temp Low
Yield Serves 6

Brisket which is prepped with a dry rub and then cooked in a delicious sauce!


  • 1 Teaspoon Salt
  • 1 Teaspoon Chili Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Pepper
  • 2.5 Pound Beef Brisket
  • 1/2 Cup Ketchup
  • 1/2 Cup Chili Sauce
  • 1/4 Cup Packed Brown Sugar
  • 2 Tablespoons Cider Vinegar
  • 2 Tablespoons Worcestershire Sauce
  • 1/2 Teaspoon Ground Mustard


  1. Step One

    In a small bowl, mix together first 5 ingredients.

  2. Step Two

    Clean your brisket and rub the brisket with the mixture in step one. Rub the opposite of the fat.

  3. Step Three

    Mix together ingredients 7-12 in a separate bowl.

  4. Step Four

    Place Brisket in slow cooker, fat side up.

  5. Step Five

    Pour sauce you made in step 3 over the brisket.

  6. Step Six

    Cook brisket on low for 4-6 hours (depends on slow cooker and true size of brisket).

  7. Step Seven

    Enjoy the brisket with the sauce it was cooked in!

Crockin' Reviews Add Review
  1. Stephanie H.

    Excellent recipe and very easy to make. I had everything on hand and it came together quickly. My brisket was about 2.5 lbs. and I let it go for just over 6 hours (on low) so it’s internal temp was over 190 degrees. This allows for easier shredding because once brisket reaches that temp, the connective tissues have broken down. Though it’s technically done earlier than that, it’ll be tougher to shred. Wait until 190 degrees for perfectly-shreddable meat! Loved the flavor. We served it on buns for yummy BBQ sandwiches. Thanks Tracey!

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