Spicy Slow-Roasted Brisket

Spicy Slow-Roasted Brisket has been a favorite dish in our house for many, many years.

Don’t let the title scare you, though. The black pepper gives a little spice to it, but it’s not overly spicy at all. Just incredibly tender and flavorful. Perfect for Sunday dinner!

Brisket with black peppercorns and garlic
Brisket with black peppercorns and garlic


We can’t stress enough how simple it is to make this amazingly delicious brisket.

Select a nice looking brisket from your butcher or meat department. Ask the butcher to cut away the fat cap (a layer of fat on the top of the brisket), if it’s still on the meat.

Brisket is normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut. But, slow-cooking allows the collagen to gelatinize, resulting an extremely tender roast.

A good cut of brisket makes for a wonderul meal


We love to cut little slits in the surface of the meat and insert slices of garlic.

As the brisket slow cooks, the garlic will practically melt into the meat.

Cover the surface of the meat with the black pepper and season with salt. Add extra garlic on the surface, for even more flavor.

Brisket wonderfully covered in fresh black pepper, garlic and Kosher salt
Brisket wonderfully covered in fresh black pepper, garlic and Kosher salt

Be prepared for your home to smell amazing once you get this dish underway. 

We love to set the slow cooker on low…about midnight…and then wake up the next morning to the most amazing delicious smells you can possibly imagine. 

Spicy brisket right out of the slow cooker
Spicy brisket right out of the slow cooker


French Gratin Potatoes and Maple Braised Carrots…and you’ve got a knock out dinner ready to please!

Slow-Cooked Spicy Brisket

Brisket with black peppercorns and garlic

Spicy Slow-Roasted Brisket

This slow cooked brisket gets a nice kick with lots of crush black pepper and fresh garlic. The soy and Worcestershire sauce really deepen the flavors. Serve with Yukon whipped white cheddar potoates and maple braised carrots...and you will be crowned the town hero.
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Course: American
Cuisine: Entree
Keyword: Brisket, Slow-Cooker
Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours 15 minutes
Servings: 8 people
Calories: 318kcal


  • 3 lb brisket trimmed of excess fat
  • 2 tbsp cracked black pepper
  • 1 tsp Kosher salt
  • 3 cloves garlic minced
  • 3 tbsp good balsamic vinegar
  • 1/4 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tsp dry mustard I like Colman's


  • Rub cracked pepper, salt and garlic onto roast
  • Put roast in slow cooker.
  • Make several shallow slits on top of roast with a sharp knife
  • In a small bowl, combine the remaining ingreidents...and then pour over brisket.
  • Cover and cook on low for 8 to 10 hours.
  • Remove meat to platter
  • Strain juice from slow cooker through a fine mesh sieve.
  • Add juice to a medium saute pan.
  • Make a slurry with 2 tablespoons of corn starch and 1to 2 tablespoons of water...Mix well. Add to the heated juice until slightly thickened.
  • Slice meat and serve with sauce.


Calories: 318kcal
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