I have only recently ventured into brisket making because it’s become quite prominent in Australia due to the interest in BBQ that has taken off in the last few years. So not only is brisket readily available but also super versatile and freezes really well.
The very first time I made brisket I cooked it slightly too long. As a result I had more of a pulled beef product as opposed to something that could be sliced. But it still tasted great and I wasn’t discouraged in trying again.
This is the result of a few tries with each improving each time. I don’t have a smoker BBQ at the moment, so I do intend to test out getting some nice grill marks on it for the char and that beautiful deep BBQ flavour.
Slow cooker BBQ brisketCourse: DinnerCuisine: AmericanDifficulty: Easy
A superbly rich and full flavoured brisket needing very little of your time. By using your multicooker to help the cooking process, you can plan this brisket for dinner the same day you decide you want it! The brisket can be finished in the oven or on the grill if you want that extra char flavour. It’s also one of those meals that is amazing the next day, sliced thinner like bacon and pan fried with eggs. A favourite in our house!
- Meat & Fat
2kg of brisket
1 tbsp fat of choice – lard, tallow, olive oil
- Dry Rub
1 tbsp brown sugar
2 tsp paprika powder
1 tsp onion powder
1 tsp garlic powder
1 tbsp chilli flakes
1 tbsp mustard
1 tsp salt
1/2 tsp black pepper
- BBQ Sauce
2 garlic cloves, minced
1/2 cup / 125ml apple cider vinegar
1 1/2 cups / 375ml tomato sauce
1/2 cup / 110g packed brown sugar
1 tsp each black pepper, onion powder, mustard
1 tsp cayenne pepper OR chilli flakes (adjust or omit depending on preference and taste)
1 tbsp Worcestershire sauce
- Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge.
- Combine BBQ Sauce ingredients in your cooking vessel. I used my Philips Multicooker, but you can use an Instant Pot, regular slow cooker, oven or stove.
- Pressure cook for 2 hours (2 kg). Finish off the last 30-45 mins in the oven to sauce and baste. (Note 2 for further pressure cooker notes and for oven method)
- Remove brisket onto a tray.
- Pour BBQ sauce in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
- Meanwhile, drizzle brisket with oil then roast in a 200C oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and develops a nice dark crust.. (See note for BBQ option)
- TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders. See Note 3 for more ideas.
- 1. Beef – This recipe will work on any slow cooking cut of beef but it works best with brisket because it holds its shape once slow cooked until tender, so it can be sliced. Best substitute is chuck beef roast that’s rolled and tied.
- 2. Cook time – The cook times provided yields a tender brisket that is sliceable but tender so the slices tear easily. Don’t stress too much about cook time – brisket is a cut of beef that holds together pretty well even cooked to the point of being shreddable. With the time frames used in this recipe, I was able to ensure it didn’t get to shredded consistency and still kept a slice consistency.
- SLOW COOKER on HIGH: Same recipe, 4.5 hours for 1.5 kg or 5 hours for 2 kg. Follow same directions.
- PRESSURE COOKER: 1 hr 15 minutes for 1.5 kg or 1 hr 30 minutes for 2 kg. Follow same directions. If you’ve got an Instant Pot, add 1 cup water (otherwise you get the burn notice) and might need to reduce sauce slightly at end. Natural release, or wait 15 minutes then quick release.
- 3. How to serve – For Sliders, I use soft brioche or hamburger buns with coleslaw. With roast slices, vegetables, hassleback potatoes, mash, vegies, rice – take your pick!
- 4. Finish on BBQ: fantastic chargrilled flavour: Brush grills with oil, then preheat BBQ to medium. Place beef on the grills and leave until browned, then turn the beef over and brown the other side. Baste the beef generously and turn, then baste again. Do this repeatedly until there is a nice caramelised glaze on the brisket, then remove.
- 5. MAKE AHEAD: Slow cook the brisket but do not bake, then transfer into a storage container with the cooking liquid (don’t reduce it down) and refrigerate for up to 3 days. To reheat, transfer brisket only into a baking dish and cover. Bake at 180C for 20 minutes or until warmed through. Then turn up oven to 200C, remove cover and proceed with recipe to brown and baste the brisket surface. Transfer sauce into saucepan and warm – you may not need to reduce. Use for basting per recipe.
- You can also freeze this recipe in a ziplock or vacuum sealed bag and freeze for finishing at a later date.
- 6. SERVINGS: I usually budget for 250g of raw meat per head, to err on the side of caution. This shrinks to about 200g per head once cooked. That’s a generous pile on rolls!
- 7. Nutrition per serving, assuming a 2 kg beef brisket with some fat on the surface (i.e. not trimmed of all fat), 10 servings, assuming all the sauce is consumed.
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