Slow Cooker BBQ Brisket

Juicy brisket slow cooked in a rich BBQ sauce, finished in the oven for that perfect sticky crust. Ideal for sliders, rolls, or loading up your favourite sides!

Ingredients

Beef:

• 1.5–2 kg beef brisket
• 1 tbsp olive oil
  

Rub:

• 1 tbsp brown sugar
• 2 tsp paprika powder
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp cumin powder
• ¾ tsp mustard powder
• 1 tsp salt
• ½ tsp black pepper
  

BBQ Sauce:

• 3 garlic cloves, minced
• ½ cup (125 ml) apple cider vinegar
• 1 ½ cups (375 ml) tomato sauce
• ½ cup (110 g) brown sugar, packed
• 2 tsp black pepper
• 2 tsp onion powder
• 2 tsp mustard powder
• 1 tbsp Worcestershire sauce
  

Instructions

Prepare the Brisket

1. Mix all rub ingredients in a small bowl. Coat the brisket evenly with the rub.
2. For extra flavour, refrigerate for 30 minutes (or up to 24 hours), this step is not necessary but is recommended!
   

Cook in the Slow Cooker

1. Combine all BBQ sauce ingredients directly in the slow cooker. Stir well.
2. Add the brisket to the slow cooker, pressing down gently so it’s coated evenly in the sauce.
3. Cook on LOW for 8 hours (for 1.5 kg) or up to 10 hours (for 2 kg) until tender.
   

Finish in the Oven

1. Transfer brisket to oven tray.
2. Pour the BBQ sauce from the slow cooker into a saucepan. Bring to a simmer over medium–high heat and reduce until thick and glossy.
3. Preheat oven to 200°C. Drizzle brisket with olive oil and roast for 15 minutes until browned in spots.
4. Brush generously with reduced sauce, roast for 5 minutes, then repeat basting and roasting until caramelised (another 5–10 minutes).
   

To Serve

1. Slice brisket thinly across the grain, or shred.
2. Serve with remaining BBQ sauce.
3. Perfect as a main with sides or in soft rolls with coleslaw for sliders.