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Slow Cooker Texas Smoked Beef Brisket

Slow Cooker Texas Smoked Beef Brisket

  • Prep

    10 m
  • Cook

    6 h
  • Ready In

    6 h 40 m
Sandy Clark Gerhardt

Sandy Clark Gerhardt

This is a wonderful and very easy recipe to throw in the slow cooker on those really busy days. It can be increased for a large group or downsized for 2 people. It reminds me of summers in Texas.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 3520 mg
  • 141%

Based on a 2,000 calorie diet

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Directions

  1. Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
  2. Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
  3. Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

janedks
14

janedks

7/5/2013

Very good, very easy. I've always wrapped my brisket in foil to make it in the crockpot. This recipe is great. I cooked mine o n low for nearly 8 hrs. The family really liked it. We did try to use the sauce from the drippings but too fatty to be good. Perhaps a good chill first? Will definitely do this again.

Blender Woman
14

Blender Woman

4/27/2013

I thought this was alright. It was definitely no match for real smoked brisket and the depth of flavor. I bought the brisket at a whole sale club, so I just doubled the recipe as it fit in my crock pot. Make sure to have large containers of paprika, pepper, or other flavorings as it uses quite a lot. I am pretty certain it will all be eaten, but think I will go back to real smoked meat.

jimmy
10

jimmy

11/23/2013

I REALLY LIKE THE RUB; I LET IT MARINADE FOR OVERNIGHT AND COOK THE BRISKET IN MY WEBER ON INDERECT HEAT FOR 5 HOURS

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