April 14th, 2015

Ultimate Brisket (Slow Cooker)

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Whenever we visit our favorite barbecue restaurant, we always order beef brisket. So I figured it was about time to make it at home. And let me tell you, this Ultimate Brisket, made in the slow cooker, is the way to go!

Ultimate Brisket

This slow cooker beef brisket is one of those hearty, crowd-pleasing dinners that is so easy to prepare.

Once you’ve seared your brisket, you just put everything in the slow cooker and walk away until dinner time.

The liquid smoke called for gives this dish a mild smoky flavor, but if you’d prefer it a bit stronger, feel free to add an additional tablespoon.

My whole family loves this! It comes out so moist and tender,ย and if you happen to have leftovers, it makes for fabulous sandwiches or tacos!

Ultimate Slow Cooker Brisket

Smoky, tender beef brisket comes out perfectly every time in the slow cooker. Serve with your favorite barbecue sauce.


  • 2 teaspoons vegetable oil
  • 1 (3 lb.) beef brisket, trimmed of fat
  • 1 1/2 cups low sodium beef broth
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons liquid smoke
  • 2-3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon celery seed


  1. In a large skillet, heat oil over medium high heat. Add the brisket and sear on both sides until browned. (Cut the brisket in half if necessary to fit in the pan). Add the brisket to a lightly greased slow cooker.
  2. Whisk together the remaining ingredients in a small bowl. Pour over brisket.
  3. Cover and cook on low for 8-10 hours. Let stand 5 minutes before slicing. Serve with your favorite barbecue sauce.
2 reviews

Who Dished It Up First: This is an original recipe



  1. Hi Danelle! My favorite way to cook a roast is in a slow cooker; always tender and so much flavor. Thanks for the recipe!

  2. WOW, liquid smoke. I’ve never heard of it before. Wonder if we have it? I’ll have to search around our supermarkets. Sounds really nice.

  3. The best way to cook roast beef is through slow cooker. It will come out very tender and juicy that when you eat it, the flavors just burst in your mouth. You have a very wonderful recipe, Danelle!

  4. What size slow cooker do you use for your recipes? (Your recipes look yummy!)

  5. Do you have to sear it first? Our brisket is frozen.

  6. Could a Tri Tip be done this way as well? I’m sure it could.

  7. Just need a little clarification.

    One ingredient in your recipe is fat. Little confused, in the directions the fat is not used and is also mentioned to trim away fat.

    • I’m sorry Milinda, fat is not listed in the ingredients. The only place it is mentioned in the ingredient list is “1 (3 lb.) beef brisket, trimmed of fat.” It’s not saying fat is an ingredient, but that you should trim the fat from your brisket.

  8. If I were to put the slow cooker on high and left it in for 4-6 hours will it make a difference versus keeping my it on low and cooking it 8-10 hours?

  9. Carolinne says:

    Oh my. I made just 2 changes – 1 Tbsp of liquid smoke was plenty; and beer with beef bullion in place of beef broth. I also took the juices, heated them on stove and made a gravy. Leftovers will include sauteed mushrooms to go along with the meat.

  10. Can you just add your favorite bbq sauce instead of the other ingredients

  11. This was AMAZING. So juicy and fall-apart tender. Tons of flavor, even without the celery seed.


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