Slow Cooker Pulled Beef Brisket with BBQ Sauce

Pulled BBQ Beef Brisket made in a slow cooker is a family favorite—tender, flavorful, and perfect piled into a soft French roll with sautéed onions and peppers and extra BBQ sauce. It also works beautifully in tacos, burritos, or served on its own. Make extra; it freezes well and reheats beautifully.

Pulled BBQ Beef Brisket Slow Cooker

The smell of slow-cooked brisket is irresistible after a long day. This recipe is simple to prepare in the morning and left to cook low and slow until fork-tender. For larger families or to save for later, cook two briskets—one for dinner and one to freeze. Expect long cook times: 10 to 12 hours on low is common.

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Ingredient List for Pulled BBQ Beef Brisket

Choose a well-marbled brisket around five pounds (or two smaller pieces) so you’ll have plenty once it shrinks during cooking. You’ll also need your preferred BBQ sauce and a bit of cornstarch to thicken the cooking liquid into a rich sauce at the end.

• 3 tablespoons packed dark brown sugar
• 1 tablespoon chili powder (chipotle or ancho)
• 2 teaspoons ground cumin
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 3/4 cup BBQ sauce
• 3/4 cup chicken stock
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cold water + 1 tablespoon cornstarch (for thickening)

How To Cook Slow Cooker Pulled BBQ Beef Brisket

1. In a small bowl, combine the brown sugar, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well to make the rub.
2. Prepare a 6-quart slow cooker by spraying the insert with cooking spray or lightly oiling it.
3. Place the brisket in the slow cooker and rub the spice mixture all over, coating the meat evenly.
4. In a separate bowl, whisk together the BBQ sauce, Worcestershire sauce, and chicken stock. Pour this mixture over the brisket, covering as much of the meat as possible.
5. Cover and cook on the low setting for 10 to 12 hours, until the brisket is fork-tender and easily shreds.
6. Carefully remove the brisket from the slow cooker and shred it with two forks or a pair of meat claws.
7. Pour the cooking liquid from the slow cooker into a large saucepan. Bring it to a boil over medium-high heat.
8. Mix the cornstarch into the cold water until fully dissolved, then stir it into the boiling sauce. Reduce the heat to medium-low and cook, stirring, until the sauce thickens to your desired consistency.
9. Remove from heat and pour the reduced sauce over the shredded brisket, tossing to coat thoroughly.
10. Serve hot. Enjoy!

Serving suggestions: serve the brisket with BBQ beans, coleslaw, and cornbread, tuck it into a French roll with sautéed onions and peppers, or use it as a filling for tacos and burritos. It’s versatile and delicious.

Pulled BBQ Beef Brisket Slow Cooker

This slow-cooker brisket is ideal for busy days when you want hands-off cooking with big flavor. The long, gentle cooking time breaks down connective tissue and renders the meat incredibly tender. A little tip: start it first thing in the morning so it’s ready by dinner.

Ingredients (clear list)

• 3 tablespoons packed dark brown sugar
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 3/4 cups BBQ sauce
• 3/4 cup chicken stock
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cold water + 1 tablespoon cornstarch

Instructions (condensed)

1. Mix the spices together to make the rub.
2. Prepare the slow cooker by greasing the insert lightly.
3. Coat the brisket with the rub and place it in the slow cooker.
4. Combine BBQ sauce, Worcestershire, and chicken stock; pour over the brisket.
5. Cook on low for 10–12 hours, until fork-tender.
6. Remove and shred the brisket.
7. Reduce the cooking liquid on the stove, thicken with cornstarch slurry, and pour over the meat.
8. Serve warm and enjoy.

Notes