Slow Cooker Brisket

Name: Slow Cooker Brisket
Total time: 28800 s
Yield: 12 people
Cuisine: American
Ingredients: 1 1/2 tbsp smoked paprika; 1 tbsp sea salt; 1 1/2 tsp ground pepper; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp ground cumin; 1/2 tsp cayenne; 3-4 pound brisket; 3 tbsp vegetable oil; 1 cup beef broth, low sodium; 1 cup BBQ sauce; 1/4 cup honey; 2 tbsp Worcestershire sauce; 1 1/2 tbsp garlic, minced; 2 small yellow onions, sliced thin

My Rad Kitchen | Eva @myradkitchen

Niagara Falls

Juicy, flavorful and melt-in-your-mouth tender, my Slow Cooker Brisket recipe is loaded with smoky, savory and sweet BBQ vibes.

My Rad Kitchen | Eva @myradkitchen

Niagara Falls

Juicy, flavorful and melt-in-your-mouth tender, my Slow Cooker Brisket recipe is loaded with smoky, savory and sweet BBQ vibes.

Saved

Ingredients

8 hours

12 people

BRISKET RUB:
1 1/2 tbspsmoked paprika
1 tbspsea salt
1 1/2 tspground pepper
1 tsponion powder
1 tspgarlic powder
1 tspground cumin
1/2 tspcayenne
3-4 poundbrisket
3 tbspvegetable oil
SLOW COOKER:
1 cupbeef broth, low sodium
1 cupBBQ sauce
1/4 cuphoney
2 tbspWorcestershire sauce
1 1/2 tbspgarlic, minced
2small yellow onions, sliced thin

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Steps

8 hours

1

Mix your brisket rub by adding all the ingredients into a small bowl. Evenly coat and rub the seasonings all over the brisket, covering all sides.
Place brisket in a skillet over medium-high heat, add oil then sear the brisket for a few minutes on each side.
2
3

Once cooked, anywhere between 190-205F, shut the slow cooker off with the lid on and rest for 15 minutes. Alternatively, if you are going to remove and slice your brisket, rest on the counter lightly tented with tinfoil.
Slice is across the grain or pull with 2 forks.

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Cooksnaps

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My Rad Kitchen | Eva @myradkitchen

on August 27, 2025 22:28

Niagara Falls

I’d love for you to visit my food blog at www.myradkitchen.comHi, I’m Eva. Mama to Radcliffe and a wife to my high school sweetheart. If you’d told my college self that I’d one day be sharing recipes on my own blog, I’d have probably laughed—while pretending to cook my way through a show in my head (and entertaining an imaginary audience!).Fast forward 16 years, and I was running my own wedding and event photography business, Philosophy Studios, until the pandemic hit. With events on pause, I took a deep dive into food photography and recipe creation through an excellent program from Pretty Focused. The experience reignited my love for cooking, and after graduating, I started working full-time with food bloggers as a content creator. A couple of years later, My Rad Kitchen was born!When I’m not cooking, you’ll find me spending time with my family (and our puppy, Penny), traveling, or soaking up music with my gals. I’m passionate about learning, business, and always trying to improve—but I’m also an emotional, sensitive, and sometimes overthinking soul. I love my quiet moments but also thrive in the hustle. My heart is always full of gratitude for this journey, and I couldn’t be more excited to share My Rad Kitchen with you, alongside my incredible team.