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Slow Cooker Texas-Style BBQ Brisket


  • Dry Rub
  • 2 tablespoons packed dark brown sugar
  • 1 1/2 tablespoons smoked paprika
  • 1 tablespoon coarse black pepper
  • 2 teaspoons ancho chile powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • Brisket
  • 1 tablespoon vegetable oil
  • 3 to 3 1/2 pounds beef brisket
  • 1 large onion, cut in small wedges
  • BBQ Sauce
  • 1/4 cup butter
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups ketchup
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons packed dark brown sugar


  1. In a small bowl, combine all dry rub seasonings. Reserve 1 1/2 tablespoons of the mixture for the BBQ sauce. Rub both sides of brisket with dry rub. 
  2. Place brisket in a large resealable plastic bag. Refrigerate overnight.
  3. In a large skillet over medium-high, heat oil. Sear brisket 2 to 3 minutes on each side.
  4. Arrange onion wedges in bottom of a slow cooker crock. Place brisket on top of onion.
  5. Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 6 1/2 to 7 hours. Brisket should be tender, but not falling apart.
  6. Remove brisket to cutting board. Let stand 10 minutes, then cut in 1/4-inch thick slices.
  7. For BBQ Sauce: In a medium saucepan over medium-high, melt butter. Add onion and garlic. Cook until onion is tender, about 2 minutes. Add remaining ingredients and reserved 1 1/2 tablespoons dry rub mixture and whisk until well blended. Reduce heat to low and simmer for 30 minutes. Serve with brisket. 

Serves: 12-14




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