Slow Cooker BBQ Brisket (Sticky, Juicy & Caramelized)

Slow Cooker BBQ Brisket—tender, sliceable, and lacquered in a glossy, homemade sauce. Low & slow, then a quick oven finish. Swipe for the step-by-step.

Ingredients: – Brisket (3–4 lb) + olive oil – Rub: brown sugar, paprika, onion powder, garlic powder, cumin, mustard, salt, black pepper – Sauce: ketchup, apple cider vinegar, brown sugar, Worcestershire, cayenne, minced garlic

Mix the rub. Pat the brisket dry, drizzle with oil, then coat evenly—press the spice mix on all sides and edges so it sticks.

Heart

1

Whisk BBQ sauce in the slow cooker, then add brisket fat-side up. Cover and cook on LOW: ~8 hrs for 3 lb (1.5 kg), up to ~10 hrs for 4 lb (2 kg), until fork-tender yet sliceable.

Heart

2

Move brisket to a sheet pan. Pour slow-cooker juices into a saucepan and simmer over medium-high 8–12 min, stirring, until glossy and thick enough to coat a spoon (it will thicken more as it cools).

Heart

3

Caramelize in the oven Preheat to 390°F / 200°C. Roast brisket on the sheet pan 15 min until lightly browned. Brush with reduced sauce, roast 5 min; brush again and roast 5–10 min more, until caramelized.

Heart

4

 Slice & serve. Rest 10 minutes. Slice thinly across the grain. Serve with remaining sauce.

Heart

5

Grab the full recipe with additional informations via the link below!