Wait, you can cook brisket in the slow cooker? You bet! Start by combining brown sugar, chile powder, cumin, salt, garlic powder, and cayenne pepper. Rub all over a 4-lb. beef brisket and chill in the refrigerator overnight. The beef will cook in a vinegar barbecue sauce for about 8 hours—or until it’s very tender. Slice the brisket against the grain when it’s ready to serve. Now that your main dish is taken care of, it’s time to think about the sides. Our collection of BBQ Side Dishes gives you plenty of options to choose from. Big Daddy’s Grilled Blue Cheese-and-Bacon Potato Salad is too good to pass up, but our classic Shout Hallelujah Potato Salad tastes just like the version we grew up on. Coleslaw makes another great side option for brisket. Whether you’re looking for a vinegar-based version or something slightly creamier—there’s a coleslaw recipe for you. Finish your meal with one of our delicious Homemade Ice Cream Recipes and you’ll have a crowd-pleasing meal that your family will ask for time and again.
3 tablespoons light brown sugar
1 1/2 tablespoons ancho chile powder
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 (4-lb.) beef brisket, trimmed
3/4 cup chicken broth
1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 cups ketchup, divided
How to Make It
Stir together brown sugar, chile powder, cumin, salt, garlic powder, and cayenne in a small bowl. Rub all over brisket, and chill at least 1 hour or up to overnight.
Stir together broth, vinegar, Worcestershire sauce, and 1 cup of the ketchup in a bowl. Place brisket in a 5-quart slow cooker; pour broth mixture over brisket. Cover and cook on LOW until very tender, about 8 hours.
Remove brisket to a cutting board; let stand 10 minutes. Skim fat from liquid in slow cooker, and discard. Stir in remaining 1/2 cup ketchup. Slice brisket against the grain; serve with sauce.