Fall-Apart Beef Brisket in the Slow Cooker with Sticky BBQ Sauce

Breaking down the meat for 8 to 10 hours yields an incredibly tender texture while making Fall-Apart Beef Brisket in the Slow Cooker with Sticky BBQ Sauce. Despite the extended duration in the pot, the beef keeps its physical structure for clean carving. Once the slow cooking cycle finishes, you brush the meat with the thickened liquid and bake it at a high temperature to build a deeply caramelized exterior.

Choosing the beef

Brisket features a surface fat layer but contains less internal fat and connective tissue than chuck or ribs. It retains its shape after extended slow cooking. This makes it easy to slice. Plan for roughly 0.5 pounds (250 grams) of raw meat per person. This yields about 0.4 pounds (200 grams) of cooked meat on the plate.

Meat substitutions

The closest alternative to brisket is a chuck beef roast secured with string. Short ribs or spare ribs will work just as well. In fact, this method succeeds with any cut of beef designed for long cooking times.

The Dry Spice Rub

You mix brown sugar with mustard powder, paprika, cumin, onion powder, garlic powder, salt, and black pepper to form the rub. Massage this spice blend over the entire surface of the raw meat. Cover the beef and refrigerate it for at least 30 minutes. You can leave it in the refrigerator for up to 24 hours.

The Homemade BBQ Sauce

The cooking liquid starts as a mix of apple cider vinegar, ketchup, brown sugar, and Worcestershire sauce. You whisk in minced garlic, black pepper, onion powder, mustard powder, and cayenne pepper. Place the seasoned beef into the slow cooker. Pour this sauce over the top. Squish the meat down so it sits in the liquid.

Slow cooking the brisket

Uncured meat will lose all pink coloring once it finishes cooking. If the center remains pink and feels rigid, the beef is undercooked. Pulling the meat out of the pot prematurely yields a firm, rubbery texture. Set the slow cooker to low heat and run it for eight hours when preparing a 3 lb (1.5 kg) cut. A 4 lb (2 kg) piece requires ten hours. The only time the finished beef stays pink is if it has been cured with specific salts.

Using an electric pressure cooker

You can use a pressure cooker instead of a slow cooker. You must add one cup of water to the pot. If you fail to add this water, the machine triggers a burn warning. Pressure cook a 3 lb (1.5 kg) brisket for 75 minutes. A 4 lb (2 kg) brisket takes 90 minutes. Use a natural release when the cooking time ends.

Reducing the glaze

Carefully remove the cooked brisket from the pot. Set it on a foil-lined baking sheet. Pour all the leftover cooking liquid into a saucepan. Turn the stove on to medium-high heat. Simmer the liquid until it reduces into a heavy syrup. The glaze continues to firm up as it rests off the heat.

Roasting and basting

Drizzle the beef with olive oil. Roast it in the oven at 390°F (200°C) for 15 minutes. This develops toasted, dark patches on the surface. Pull the tray out and baste the meat generously with the reduced sauce.

Return the beef to the oven for 5 minutes. Pull it out again, brush on another layer of sauce, and roast for a final 5 to 10 minutes. The outside caramelizes into a sticky crust. You can also caramelize the meat on an oiled barbecue grill. Cook it over medium heat by turning and basting it repeatedly until glazed.

Slicing the beef

Place the finished brisket on a cutting board. Slice the beef into thin sections across the grain. Cut at a right angle to the natural muscle lines.

What to serve with it

Serve the sliced meat alongside your favorite side dishes:

• baked beans
• corn bread
• coleslaw
• macaroni salad
• mashed potatoes

You can also stack the slices onto soft rolls topped with coleslaw to serve as sliders. Pass the leftover Homemade BBQ Sauce at the table.

Storing leftovers

You can refrigerate the cooked, unbaked brisket submerged in its unreduced cooking liquid. Keep it in a sealed container for up to three days. When you want to eat it, reheat the chilled brisket covered in a baking dish. Bake it at 350°F (180°C) for 20 minutes. Proceed with the oven browning step after it heats through.