Denman Dines
Toggle theme
Slow Cooker BBQ Brisket
Easy BBQ brisket in the Crock-Pot
6
servings
30m
prep
9h
cook
Ingredients
Ingredients
0/10
2 1/2 lbs beef brisket, trimmed of fat
1 3/4 tsp salt
1 tsp smoked paprika
1 tsp garlic powder
to taste Pepper
3 tsp olive oil
1 tbsp mesquite liquid smoke
2 onions, sliced
3/4 cup BBQ sauce
Fresh parsley, for garnish (optional)
Instructions
Instructions
0/5
1
Season the brisket with 1 1/2 tsp salt, paprika, garlic powder, and pepper.
2
Heat 2 tsp oil in a cast iron skillet over medium-high heat and brown brisket on both sides. Transfer to your slow cooker.
3
Reduce heat to medium low and add remaining oil to the pan. Add the onions and cook, stirring frequently, until soft and golden - about 15 minutes. Pour over the brisket.
4
Sprinkle remaining 1/4 tsp salt and additional pepper into the Crock-Pot, then pour BBQ sauce on top. Cover and cook on low for about 8 hours.
5
Remove brisket from slow cooker and slice into 1/4 inch thick slices. Place the meat back into the slow cooker and cover in juices. Cook for another hour.