![sliced beef brisket on a blue plare](https://cdn.statically.io/img/www.allrecipes.com/thmb/xql48OlfXR6p4SCE3Eti_Ok9BoQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Slow-Cooker-Beef-Brisket-2000-a2eef934d5744a7194cc08e786b575cd.jpg)
Ingredients
Dry Rub:
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1 tablespoon brown sugar
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1 teaspoon chili powder
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1 teaspoon ground paprika
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1 teaspoon coarse salt
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¼ teaspoon freshly ground black pepper
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¼ teaspoon ground mustard powder
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¼ teaspoon onion powder
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¼ teaspoon garlic powder
Cooking Liquid:
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2 cups low-sodium beef broth
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1 teaspoon liquid smoke
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1 teaspoon Worcestershire Sauce
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¼ cup water, or as needed (Optional)
Brisket and Vegetables:
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1 (2 pound) beef brisket
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2 medium yellow onions, quartered
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3 large carrots, cut into 1-inch pieces
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¼ cup prepared barbecue sauce
Directions
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Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
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Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
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Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
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Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
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Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
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Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
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Preheat the oven's broiler.
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Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
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Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
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Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.
Recipe Tip
If your brisket is frozen, follow instructions through Step 4, but skip the rinsing. Season frozen brisket with dry rub and cook on High for 1 hour, then on Low for 7 hours.
Nutrition Facts (per serving)
825 | Calories |
63g | Fat |
21g | Carbs |
42g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 825 | |
% Daily Value * | |
Total Fat 63g | 80% |
Saturated Fat 25g | 124% |
Cholesterol 166mg | 55% |
Sodium 904mg | 39% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 3g | 11% |
Protein 42g | 84% |
Potassium 1003mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.