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Home » Recipe Index » Slow Cooker

Slow-Cooker Brisket

Published: Oct 18, 2020 · Modified: May 8, 2025 by Kris Longwell · This post may contain affiliate links

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A fully cooked brisket in a slow cooker surround by dark juices.
A spoon drizzling au jus sauce on slices of slow cooker brisket on a white plate.
A fork cutting into a tender piece of slow-cooker brisket on a white serving plate.

Slow-Cooker Brisket yields an incredibly tender roast. The combination of flavors is like no brisket we’ve ever had before and is just amazing. Serve with sides of best-ever mashed potatoes, Southern-style green beans, and maple-glazed carrots, and you’ll have a feast to remember.

A person pouring an au jus sauce from a spoon onto slices of slow-cooker brisket on a white plate next to a pile of green beans and mashed potatoes.
Jump to:
  • 🥩 The Ingredients
  • 👉 Substitutions and Variations
  • 👩🏼‍🍳 How to Make Slow-Cooker Brisket
  • 🍽️ How To Serve
  • 🙋🏽‍♂️ Frequently Asked Questions
  • 😋 Other Slow-Cooker Recipes
  • Slow Cooker Brisket

🥩 The Ingredients

With just a handful of ingredients and your trusty slow-cooker, you have all you need to make one of the best roasts you will ever consume and serve. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for slow-cooker brisket on a white background including a brisket flat, minced garlic, soy sauce, balsamic vinegar, dry mustard, Worcestershire sauce, salt, and pepper.

👉 Substitutions and Variations

  • Beef – We recommend a brisket flat for this recipe. It is marbled and will become melt-in-your-mouth tender due to the slow cooking technique. You can substitute a chuck roast or beef short ribs with amazing results. We’ve done this recipe with a tri-tip, and it was awesome.
  • Seasoning – Salt and pepper are all you need. Double the amount of ground black pepper for a little heat. Feel free to apply your favorite beef rub, just keep an eye on sodium levels.
  • Flavor enhancers – The combination of soy sauce, Balsamic vinegar, and Worcestershire sauce yields deep flavor for the brisket and the au jus. Beef broth can be substituted for any of these. Feel free to use a low-sodium soy sauce.

See the recipe card (with video) below for a full list of ingredients and measurements.

👩🏼‍🍳 How to Make Slow-Cooker Brisket

A person standing behind a cutting board with an uncooked seasoned brisket flat on it.
  1. Step 1: Season the brisket with salt, pepper, and minced garlic.
A person pouring a soy sauce and Worcestershire sauce mixture from a glass measuring cup onto an uncooked brisket topped with minced garlic and is resting the a slow cooker.
  1. Step 2: Combine the soy, balsamic, Worcestershire, and mustard and pour over the brisket in the slow cooker. 
A fully cooked brisket resting in a thin, dark liquid in a black slow cooker.
  1. Step 3: Cover and cook on LOW for 8 to 10 hours.
A person placing a large piece of aluminum foil over a large cooked brisket on a wooden cutting board.
  1. Step 4: Remove from the slow-cooker and tent with foil for at least 10 minutes.
A person using a wooden spoon to stir a simmering au jus sauce in a silver saucepan on a stove.
  1. Step 5: Strain the sauce, skim, and bring to a boil and simmer until slightly reduced. 
Three slices of slow-cooker brisket resting on a white dinner plate next to helping of green beans and mashed potatoes all topped with an au jus sauce.
  1. Step 6: Slice the brisket and drizzle the sauce over the top

Expert Tip

After rubbing the pepper, salt, and garlic into the brisket, we recommend using the tip of a sharp knife to cut small slits across the top of the roast, through the fat. This will allow the seasonings and garlic to seep down into the meat during the slow-cooking process.

🍽️ How To Serve

  • We often prepare this brisket for a spectacular Sunday lunch. Just prep the brisket, place it in the slow cooker, and then turn it LOW at bedtime.
  • The brisket can be kept on the WARM setting until you are ready to slice and serve.
  • It reheats wonderfully. Simply wrap in foil and roast for about 20 minutes at 350°F until heated through.
  • Serve this brisket with best-ever mashed potatoes, Southern-style green beans, and easy homemade dinner rolls for one of the most comforting meals you’ll ever serve.

🙋🏽‍♂️ Frequently Asked Questions

Can I substitute fresh minced garlic with garlic powder in the slow cooker brisket recipe?

Yes, you can substitute fresh minced garlic with garlic powder; use about ¼ teaspoon of garlic powder for every clove of fresh garlic. However, fresh garlic tends to provide a more vibrant flavor and aroma.

How do Worcestershire sauce, soy sauce, and balsamic vinegar enhance the flavor of the brisket?

Worcestershire sauce adds a savory umami depth, soy sauce contributes saltiness and richness, while balsamic vinegar brings a subtle sweetness and acidity that balances the meat’s richness, creating a complex and well-rounded flavor profile.

What can I do with leftover slow-cooker brisket?

Leftovers are just as good the next day, without a doubt. They also make amazing sandwiches or sliders. Follow our recipe for Pot Roast Sliders, but substitute leftover slow-cooker brisket.

A person using a fork to pierce a piece of slow-cooker brisket that has been pulled away from a large piece of beef on a white dinner plate.

😋 Other Slow-Cooker Recipes

  • A person plunging a whole slow cooker French dip sandwich in a small white bowl filled with au jus sauce sitting on a black circular plate.
    Slow Cooker French Dip Sandwiches
  • A person holding a baby back rib that has been pulled from a rack of slow cooker baby back ribs.
    Slow Cooker Baby Back Ribs
  • A spiral baked ham sitting on a large oval white platter with cooked carrots surrounding the roast.
    Slow-Cooker Spiral Ham
  • Two bowls filled with slow-cooker chicken chow mein with the bowl in the forefront holding two chopsticks on the side.
    Slow-Cooker Chicken Chow Mein

Ready to make the most deliciously tender roast on the block? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A person pouring an au jus sauce from a spoon onto slices of slow-cooker brisket on a white plate next to a pile of green beans and mashed potatoes.

Slow Cooker Brisket

This Slow Cooker Brisket yields one of the most flavorful and tender roasts we've ever had or served. The roast can be prepped up to 48 hours in advance of slow-cooking. Just cover and place in the fridge until ready to turn your slow cooker on.
5 from 5 votes
Print Pin Rate
Course: American, Entree
Cuisine: Entree
Prep Time: 15 minutes minutes
Cook Time: 10 hours hours
Total Time: 10 hours hours 15 minutes minutes
Servings: 6 people
Calories: 380kcal
Author: Kris Longwell

Video

Equipment

  • 6 to 8 QT Slow Cooker
  • Fat separator or a spoon to skim grease

Ingredients

  • 3 lb brisket flat cut, fat cap trimmed to ⅛ to ¼ inch
  • 2 tablespoon black pepper cracked
  • 1 tablespoon Kosher salt
  • 4 cloves garlic minced
  • ¼ cup soy sauce
  • 3 tablespoon balsamic vinegar
  • 2 tablespoon Worcestershire sauce
  • 2 teaspoon dry mustard

Instructions

  • Rub cracked pepper, salt, and garlic all over the brisket. Use the tip of a sharp knife to cut ½-inch slits across the top of the roast, into the fat cap. Place the roast into the slow cooker.
    3 lb brisket, 2 tablespoon black pepper, 1 tablespoon Kosher salt, 4 cloves garlic
  • In a measuring cup or medium-sized bowl, whisk together the soy sauce, balsamic vinegar, Worcestershire sauce, and ground dried mustard until mustard has dissolved. Pour over the roast.
    ¼ cup soy sauce, 3 tablespoon balsamic vinegar, 2 tablespoon Worcestershire sauce, 2 teaspoon dry mustard
  • Cover and cook on LOW for 8 to 10 hours.
  • Use tongs and/or a spatula to carefully remove the cooked brisket to a cutting board. Loosely tent with foil for about 10 minutes.
  • Strain the sauce from the slow cooker through a sieve into a fat separator or a medium-sized bowl. If using the fat separator, pour the liquid into a medium-sized saucepan until only fat remains. If not using a fat separator, use a spoon to skim the fat that has risen to the top of the liquid. Discard grease. Transfer the liquid to a saucepan.
  • Bring the sauce to a boil over high heat. Reduce heat to medium and simmer until the sauce has thickened slightly.
  • Slice the brisket into ½-inch slices and place on a platter. Drizzle some of the sauce over the meat slices. Serve at once, passing the sauce at the table.

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We find the best-tasting brisket has about a ⅛ or ¼-inch layer of fat on the top of the brisket, known as the fat cap.  We recommend cutting a few ‘windows’ of the fat cap completely away, so the meat is exposed.  This allows the seasoning to penetrate through the meat.  The fat will cook down as it slowly cooks, flavoring the roast and keeping it extremely moist. 
We recommend getting a ‘flat’ cut of brisket from your butcher.    If you only have access to a brisket with no fat left, don’t worry, it will still be delicious, just not quite as tender.
The brisket can be prepped up to 48 hours in advance of cooking.  Simply cover and place in the fridge until you are ready to start slow cooking.
You can cook the roast on HIGH for 4 to 6 hours.  You won’t get as fall-apart tender of a roast that you would from cooking on LOW, but it will still be delicious. 
This can also be slow-cooked in the oven.  We recommend a Dutch oven with a lid.  Cook at 325°F for 3 hours.  Check periodically to make sure the sauce is not burning.  If it is, turn the temperature down to 275°F.  This usually happens when an oven cooks at a higher temperature than what you set it at.  

Nutrition

Calories: 380kcal | Carbohydrates: 5g | Protein: 49g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 1940mg | Potassium: 858mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 5mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in February 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October 2020!

More Slow Cooker

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    Slow Cooker Beef and Barley Soup
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    Slow Cooker Pulled Pork
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    Slow Cooker Coconut Chicken Curry
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    Slow Cooker Baked Beans

Comments

  1. Marsha says

    April 04, 2025 at 4:58 pm

    The pot pies are a favorite of ours too. You should try their seared pork chops (if you haven’t already.) with capers….out of this world delicious!

    Reply
  2. Vickie says

    October 21, 2024 at 5:52 pm

    5 stars
    Amazing! Thanks for sharing this one ! Wow!

    Reply
    • Kris Longwell says

      October 23, 2024 at 12:20 pm

      Hi Vickie! Yay! We are thrilled you made the brisket and had success with it! It’s it just so comforting and delicious? Thank you for sharing and for the wonderful review. That means so much to us!!! xoxo Kris & Wesley

      Reply
  3. Matthew says

    November 07, 2023 at 10:16 pm

    The ingredients list refers to “dry mustard,” and step 2 of the instructions referred to “ground dried mustard,” but in some of the comments it seems like you were using prepared mustard (German or spicy brown mustard).

    Is it ok to use either dry mustard powder or actual prepared mustard?

    Reply
    • Kris Longwell says

      November 08, 2023 at 11:46 am

      Hi Matthew! Sorry for the confusion on the mustard! You could go with either, but dry mustard (ground) is what we recommend. Hope this helps and let us know if you make the brisket and how it turns out! This has been a favorite of ours for many, many years!! Best, Kris & Wesley

      Reply
  4. Shay says

    October 14, 2022 at 4:43 pm

    5 stars
    This roast is AMAZING!!! Honestly, I don’t even like pork as a general rule…unless it’s bacon or breaded and deep fried . But this is seriously wonderful, so easy and worth the wait. If you’re reading it and thinking that’s too much garlic, it’s not. When it’s done, it doesn’t have a strong garlic taste at all. It’s simply perfect and so tender. Try it. You won’t regret it.

    Reply
    • Shay says

      October 14, 2022 at 4:45 pm

      I just realized I posted this to the wrong recipe! Heading to that oven roast pork butt to get this where it belongs! Lol

      Reply
  5. Judy Palmer says

    December 15, 2021 at 10:47 pm

    I am so excited to make this. I have never made a brisket before, and it looks delicious! Wish me luck!

    Reply
    • Kris Longwell says

      December 16, 2021 at 12:30 pm

      You’ve got this, Judy!! This is so delicious and really not difficult! You’ll prepare perfectly, no doubt! Please let us know how it turns out!! Kris & Wesley

      Reply
  6. Rhonda Sydow Getz says

    September 27, 2021 at 9:32 am

    I am making this today I have A 5 lb brisket instead of 3
    Should I double the liquid ?

    Reply
    • Kris Longwell says

      September 27, 2021 at 10:04 am

      Hi Rhonda, no need to increase the liquid. You’ll still have plenty of liquid as the brisket slow cooks. Let us know how it turns out! Enjoy!!

      Reply
  7. Neina says

    March 03, 2021 at 10:37 pm

    I love you guys! I’ve made several recipes- my favorite is chicken pot pie but up next is brisket

    I’ll let you know how it goes
    Oh and key lime pie is to die for … so freaking good with the crust

    Reply
    • Kris Longwell says

      March 04, 2021 at 9:52 am

      Woo hoo!!! Please keep up posted!!! xoxoxo Kris & Wesley

      Reply
    • Marsha says

      April 04, 2025 at 4:57 pm

      The pot pies are a favorite of ours too. You should try their seared pork chops (if you haven’t already.) with capers….out of this world delicious!

      Reply
      • Kris Longwell says

        April 07, 2025 at 4:46 pm

        ♥️♥️

  8. Cam says

    December 24, 2020 at 12:57 am

    Can you add a bit of beer to this during the slow cook to produce more gravy? What type of mustard do you recommend?

    Reply
    • Kris Longwell says

      December 24, 2020 at 10:45 am

      Hi Cam! Sure, some beer would be a great addition! We use a nice German mustard that we get from the market. You really can’t go wrong with whatever you choose. Let us know if you make the brisket and what you think! All the best, Kris & Wesley

      Reply
  9. Carol says

    November 10, 2020 at 4:14 pm

    5 stars
    Exceptional! Seriously, we made this yesterday….well, actually the crock pot made it & I helped for about 15 minutes. I was afraid the balsamic would turn my husband off but with his first bite he loved it. It almost melts in your mouth. I did thicken the sauce & served it with garlic smashed potatoes & Alabama squash casserole. Can not wait for leftovers! Thank you, love your recipes

    Reply
    • Kris Longwell says

      November 11, 2020 at 11:27 am

      Hi Carol!! Woo hoo!!! We are so thrilled that you and your hubby loved the slow-cooked brisket. And wow! That sounds like an amazing feast! You’re making us hungry!! Oh…and yes…the leftovers are heavenly!! Thank you so much for letting us know and for the great review!! That means the world to us! xoxo Kris & Wesley

      Reply
    • Julie says

      May 12, 2021 at 6:03 pm

      5 stars
      Hi Guys!
      Another great recipe! Thanks for explaining about the cut of meat (I watched the video) – very helpful.
      10 hours on low produced a perfect product! Thanks again!

      Reply
      • Kris Longwell says

        May 13, 2021 at 6:14 pm

        Awesome!!! So glad it turned out perfectly for you!!! Woo hoo!!! And thanks for letting us know and for the fab review! We truly appreciate that! xoxo Kris & Wesley

  10. Alex Bachrach says

    October 23, 2020 at 11:17 am

    5 stars
    Can’t remember the last time my entire family was so happy with a new addition to our meal rotation. Ten hours is perfect.

    Reply
    • Kris Longwell says

      October 25, 2020 at 2:08 pm

      That’s awesome, Alex! It’s always a big win when you can make the entire happy with dinner! Thanks for letting us know and for the awesome review!!

      Reply
  11. Quentin Robinson says

    August 01, 2014 at 3:23 am

    will keep this recipe up my sleeve for when I’m entertaining 🙂

    Reply
    • Wesley Loon says

      August 01, 2014 at 9:21 am

      Hi Quentin, It’s the Loon here. This recipe is one of my all time favorites…you and your guests will LOVE it! Thanks for your comment…

      Reply
  12. Joan says

    May 19, 2014 at 11:35 am

    Woke up to this amazing smell coming from my crock pot this morning. Can’t wait for dinner tonight. I used gluten-free soy sauce to make this dish gluten-free.

    Reply
    • krislongwell says

      May 19, 2014 at 1:23 pm

      Isn’t that the best aroma to wake up to? Glad you used the gluten-free soy…let me know how you like it? I think you’ll be pleased!

      Reply
  13. Keouks says

    February 17, 2014 at 5:33 pm

    This is ridiculous! Did you put your freakin’ delicious mac and cheese on here too? They really go together.

    When am I coming?

    Reply
5 from 5 votes

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