Slow Cooker Beef Brisket
This Slow Cooker Beef Brisket gives you fall-apart tender meat and smoky barbecue flavor—no smoker required!
Ingredients
For the Rub
- 1/2 cup brown sugar for low carb, use this brown sugar replacement
- 1/2 cup granulated sugar for low carb, use this granulated sweetener
- 1/4 cup pink salt
- 2 tbsp cracked black pepper
- 2 tbsp smoked paprika
- 1 tbsp organic ground cayenne pepper
For the Brisket
- 3 to 4 lb beef brisket choose point cut with a good fat cap.
- 2 to 3 tbsp Mesquite liquid smoke
For the BBQ Sauce
- 1 cup ketchup for low carb, use sugar-free ketchup
- 1/4 cup brown sugar for low carb, use the brown sugar replacement
- 1/4 cup plus 2 tbsp apple cider vinegar
- 1 tbsp unsulphered molasses for low carb you can omit
- 1 tbsp Gluten-Free Worcestershire sauce
- 2 tsp smoked paprika
- 2 tsp mustard powder
- 2 tsp organic onion powder
- 2 tsp organic garlic powder
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp organic ground cayenne pepper
- 1 tsp pink salt
Instructions
- Combine all of the rub ingredients in a small bowl or mason jar. Stir, or shake, to combine well.
- Trim brisket of any large amounts of fat leaving at least 1/4 inch cap.
- Place the brisket on a large sheet of tin foil and cover both sides well with the rub. Sprinkle the liquid smoke over the meat and then wrap it tightly in the tin foil. Place in the refrigerator for 8 to 24 hours.
- Remove the wrapped roast from the refrigerator, making sure the foil is still tightly wrapped around the brisket.
- Place in a 6-quart slow cooker and close the lid. Cook on low for 10 hours (I cook mine overnight).
- Preheat oven to 400 degrees F.
- Carefully remove the brisket from the slow cooker and place on a baking sheet. Save the juices in the slow cooker
- Baste the brisket well with some of the juices from the slow cooker and place in the oven. Cook for 10 minutes. Remove the brisket from the oven and carefully turn it over, baste with more juices and return to the oven for 10 more minutes.
- Remove the brisket from the oven and set aside.
- Meanwhile, add all of the ingredients for the BBQ sauce to a small saucepan. Bring to a boil then reduce to a simmer. Let cook for 20 minutes, stirring occasionally.
- Slice the brisket against the grain and place slices on a piece of the Texas toast, or toasted sandwich roll. Drizzle with BBQ sauce and place another piece of Texas toast on top.
- Serve with coleslaw, potato salad, or your favorite BBQ side.
- Store leftover BBQ Sauce in an airtight container in the refrigerator.
Notes
If using the keto sweetener and a keto bun, the net carb per serving would be 6, 3 without the bun.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 450kcalCarbohydrates: 47gProtein: 36gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 105mgSodium: 4274mgPotassium: 838mgFiber: 2gSugar: 41gVitamin A: 1595IUVitamin C: 2mgCalcium: 58mgIron: 5mg
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