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Slow-cooker smoky beef brisket

Slow cooker smoky beef brisket

Total Time
8 hr 25 min
15 min
8 hr 10 min
Brisket is ideally suited to the slow cooker as the long, slow cooking gives tender, super-juicy results. Try serving the meat and gravy in a shallow bowl over steamed mashed cauliflower.


Garlic powder or flakes

2 tbs

Smoked paprika

1 tbs

Brown sugar

1 tbs

Chilli powder

1 tsp

Ground cumin

1 tsp

Dried oregano

1 tsp

Beef, brisket, point end, raw

1300 g, (1.3kg)

Beer, ale

¾ cup(s), (180ml) (see tip)

Barbecue sauce

¼ cup(s), (60ml)

Worcestershire sauce

2 tsp


1 tbs

Balsamic vinegar

½ tbs


  1. Combine garlic powder, paprika, brown sugar, chilli powder, cumin, oregano, and 1 teaspoon salt in a large bowl. Add brisket and rub with spice mixture to coat evenly. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  2. Transfer brisket to a 5.5 litre (22-cup) slow cooker. Mix beer, barbecue sauce and Worcestershire sauce in a jug until combined, pour over meat. Cover with lid. Cook on low for 8 hours (or high for 6 hours), or until beef is very tender and falling apart.
  3. Transfer beef to a cutting board. Cover loosely with foil and stand for 15 minutes. Meanwhile, to make gravy, skim fat from the surface of the remaining pan juices in slow cooker. Blend cornflour with vinegar in a small bowl until smooth, then whisk into pan juices. Cook, uncovered, on high for about 10 minutes, until thickened slightly. Season with salt and pepper. Transfer gravy into a heatproof jug.
  4. Thinly slice beef across the grain. Serve with gravy.


TIP: Use dark ale for a robust flavour or a lighter-style lager for a less intense flavour. Replace with non-alcoholic beeror beef stock, if you prefer. To save on washing up, do step one straight in the slow cooker bowl.