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Beef Brisket with Smoky Barbecue Sauce

This recipe works well for a 2- to 3-pound beef brisket (flank steak). Any piece of meat that would be used for a roast is good, but a real brisket cut is better. You can serve on buns or rolls or just plain. The meat falls apart after being in the slow cooker overnight.



  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon pepper


  • 1/2 cup ketchup
  • 1/2 cup chili sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons Liquid Smoke
  • 1/2 teaspoon dry mustard


  1. Rub: Rub liberally over the entire surface of the brisket.
  2. You can add other herbs and spices to the rub such as bay leaves, Italian seasoning, etc.
  3. Sauce: Mix the sauce together into a brownish liquid. Put the meat into the slow cooker, cover with the sauce and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
  4. Cool the brisket a bit after cooking.
  5. Cut the brisket across the grain and serve with the juice remaining in the slow cooker.

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