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Slow cooker beef brisket BBQ
Ginger ale, herbs, spices, mustard, ketchup, soy sauce, liquid smoke and a slab of meat equal tender and juicy slow cooker beef brisket BBQ. Easy and delicious!
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
7
hours
hours
50
minutes
minutes
Cooling time
2
hours
hours
Total Time
10
hours
hours
5
minutes
minutes
Servings
6
people
Author
Connie Veneracion
Ingredients
1.2 to 1.5
kilograms
beef brisket
in one piece
1
large onion
peeled and thinly sliced
For the smoky barbecue sauce
3
tablespoons
rock salt
½
teaspoon
dried thyme
¼
teaspoon
dried oregano
½
teaspoon
dried basil
1
tablespoon
celery salt
1
tablespoon
ground mustard
1
tablespoon
coarsely ground black pepper
1
tablespoon
coarsely ground white pepper
3
tablespoons
smoky paprika
2
tablespoons
garlic powder
1
tablespoon
ginger powder
½
cup
spicy grainy mustard
we used homemade
½
cup
tomato ketchup
2
tablespoons
soy sauce
¼
cup
dark brown sugar
firmly packed
1
cup
ginger ale
¾ to 1
tablespoon
liquid smoke
the amount depending on the actual weight of the brisket
Instructions
Spread the onion slices to completely cover the bottom of the slow cooker bowl.
Rinse the brisket, pat dry with paper towels and lay on top of the onion slices.
Place the rock salt, thyme, oregano and basil in a spice grinder or food processor. Process until powdered.
In a mixing bowl, mix together the processed salt and herbs with the rest of the ingredients for the sauce until the salt and sugar are dissolved.
Pour the sauce over the meat.
Set the slow cooker on LOW and cook the brisket for 7 and ½ hours.
Remove the bowl from the cooker and let the brisket cool slowly to room temperature.
Preheat the oven to 400F.
Line a baking tray with foil and spray with oil. Alternatively, line the tray with non-stick baking paper or a silicone mat.
Lift the brisket and lay on the prepared baking tray.
Strain the sauce into a sauce pan. Boil, uncovered, until reduced to the consistency of syrup. DO NOT wait until too thick; it thickens as it cools.
Brush the reduced sauce on every exposed surface of the brisket.
Bake the beef brisket at 400F for about 10 minutes or until the sauce is lightly caramelized.
Transfer the brisket to a cutting board, slice and serve with the remaining sauce on the side.