corned brisket recipe slow cooker
- The Best corned brisket recipe slow cooker
- Slow Cooker Corned Brisket with Smoky BBQ Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Slow Cooker Corned Brisket with Smoky BBQ Sauce Works
- ❓ Frequently Asked Questions About Slow Cooker Corned Brisket with Smoky BBQ Sauce
The Best corned brisket recipe slow cooker
I love this recipe because it’s forgiving and adaptable—whether you’re feeding a crowd or just a few people, the slow cooker does most of the work for you. The meat stays juicy and flavorful, even if you’re not constantly checking on it, and the flavors meld together beautifully over time. Plus, it’s a great way to use up a whole brisket, which is a big cut of meat that’s perfect for big meals. For health-conscious folks, the lean protein and fiber in brisket make it a smart choice, and the slow cooking process helps retain more moisture than quick methods. It’s the kind of dish that feels indulgent but isn’t overly heavy, making it a great option for weeknights or special occasions alike.
Slow Cooker Corned Brisket with Smoky BBQ Sauce
Tender, flavorful corned brisket slow-cooked to perfection with a rich, tangy BBQ sauce. Ideal for a relaxed weekend meal or a comforting family dinner.
🥘Ingredients
- 1 (3–4 lb) corned beef brisket
- 2 tbsp corned beef brine
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 bay leaves
- 1 cup tomato sauce
- ½ cup ketchup
- ¼ cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
👨🍳Directions
-
1
Pat the brisket dry with paper towels and season generously with corned beef brine, salt, pepper, and bay leaves. Let it sit uncovered at room temperature for 30 minutes. -
2
In a mixing bowl, whisk together the tomato sauce, ketchup, vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne. Pour half of the sauce over the brisket, then fold the remaining sauce into the slow cooker. -
3
Place the brisket in the slow cooker, spooning the remaining sauce over the top. Cover and cook on low for 6–8 hours or until the meat is fork-tender and easily pulls apart.
🔧Equipment
- Slow cooker
- Cutting board
- Knife
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, slice the brisket against the grain before serving.
- If the sauce thickens too much, stir in a splash of water or broth to loosen it.
- Let the brisket rest for 10 minutes before slicing to keep it juicy.
Watch Video Of How Slow Cooker Corned Brisket with Smoky BBQ Sauce Works
❓ Frequently Asked Questions About Slow Cooker Corned Brisket with Smoky BBQ Sauce
How do I know when my corned brisket is done in the slow cooker?
You’re ready to serve when the brisket reaches an internal temperature of 195–203°F on a meat thermometer. The meat should pull away from the bone easily, and the bark (outer crust) should be deeply browned and tender to the touch.
What if my slow cooker isn’t set to low?
Corned brisket benefits from low heat to tenderize the connective tissue. If you cook it on high, the outside may dry out before the center cooks through. For best results, use the low setting for at least 8–10 hours, or transfer to a 350°F oven for the last 1–1.5 hours if needed.
Can I add liquid to the slow cooker while cooking?
Yes, but only if the brisket is fully submerged in the liquid (juices + water or broth). Stirring occasionally helps distribute flavors, but avoid overcrowding the pot to prevent the meat from steaming instead of slow-cooking.
How do I fix a brisket that’s too dry?
If the brisket is dry, transfer it to a 350°F oven (covered with foil) for 10–15 minutes to reheat. Add a splash of beef broth or water to the slow cooker, then return the brisket to the pot on low heat for another 1–2 hours to restore moisture.
Should I wrap the brisket in foil during cooking?
No need to wrap it in foil for slow cooking—corned brisket benefits from its natural bark. If you’re concerned about moisture, you can loosely cover the pot with foil after the first few hours to retain heat, but the meat will still develop a crispy exterior.
