How Long To Slow Cook Beef Brisket In Slow Cooker

Cooking brisket – in brief

  • What is a brisket? It’s a beef cut that must be cooked slowly in order for the connective tissues to break down. This beef cut is special because it can be cooked slowly until it is fork-tender but still sliced. Additionally, it tastes more like beef than other slow-cooked beef cuts like chuck.
  • Is there a different term for brisket? Raw brisket is known by that name because it is a particular cut. However, you can purchase it already prepared in stores as pastrami, brined brisket, or corned beef (silverside).
  • There’s not a single beef cut that has the same cooking properties as brisket. The best beef brisket substitute for this recipe is rolled chuck, similar to what’s used for pot roast. If not, try this recipe’s Beef Ribs or Pork Ribs variations—both are delicious!
  • Cooking times are 8 to 10 hours on low in a slow cooker, 1 hour and 15 minutes in a pressure cooker, or 5 hours at 320F/160C in the oven.
  • Is brisket supposed to be pink? No. A plain cooked brisket shouldn’t be pink; if it is, it is much underdone and will be very tough. You cannot eat brisket rare. However, the unique curing salt that is used to make pastrami and corned beef (like bacon) keeps the meat pink even after it has been cooked.

How Long To Slow Cook Beef Brisket In Slow Cooker

What is beef brisket?

Beef brisket is meant to be cooked slowly, not quickly. It is distinct from other slow-cooked beef cuts in that it can be sliced and maintains its shape even after many hours of slow cooking.

Other beef cuts that fall apart easily when slow-cooked include short ribs, chuck (used in beef stew), and gravy beef (an Australian beef cut). This is because the meat has more connective tissues throughout it, which break down after slow cooking.

But as the pictures in this article show, brisket stays together and can be sliced. However, as you can see, the slices are incredibly tender and easily shred.

How Long To Slow Cook Beef Brisket In Slow Cooker

Brisket shreds easily, but for recipes like slow-cooked Shredded Beef Ragu, Shredded Beef Chili, and Shredded Mexican Beef, I prefer to shred chuck beef or ribs.

Because there is more fat in those cuts, the shredded meat is juicy and flavorful. Brisket is fairly lean when shredded, despite having a layer of fat on the outside. This is because there isn’t much fat or connective tissue throughout the meat.

How Long To Slow Cook Beef Brisket In Slow Cooker

Ingredients You Need for This Slow Cooker Beef Brisket

This restaurant-quality meat doesn’t require fancy ingredients—you probably already have them all in your pantry! For a list of precise measurements, see the recipe card below.

  • For this recipe, I usually use a flat cut of beef brisket. Simply ask your neighborhood butcher to select a flat cut of beef brisket for you to ensure the best quality!
  • Brown sugar: The best way to add sweetness to this recipe is to use brown sugar.
  • Paprika: I love using paprika as a spice. It brings a unqie flavor that doesn’t have any heat! .
  • Garlic powder: When adding flavor to meat, you can never go wrong!
  • Onion powder: When used to season the meat, this powder adds a very nice, delicate flavor.
  • Add a little salt and pepper to your food to bring out the flavors of the other ingredients that make this meat so delicious!
  • Onion: Cut the onion into quarters before adding it to the slow cooker with the meat.
  • BBQ Sauce: Feel free to use your favorite store-bought or homemade version of this incredible homemade sauce.