Description
This Slow Cooker Brisket recipe offers a tender, flavorful beef dish cooked low and slow in a savory blend of spices, chili sauce, and Coca-Cola for a rich, melt-in-your-mouth experience perfect for an easy weeknight dinner or special occasion.
Ingredients
Scale
Brisket and Seasoning
- 3 to 4 lbs brisket flat
- 2 Tbsp brown sugar
- 1 Tbsp beef bouillon
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- Salt & pepper, to taste
Sauce
- ½ cup chili sauce
- ½ cup Coca-Cola
- 2 tbsp Worcestershire sauce
Instructions
- Prepare the Brisket: Trim any excess fat from the brisket to prevent greasiness. In a small bowl, whisk together the brown sugar, beef bouillon, garlic powder, onion powder, chili powder, smoked paprika, ground cumin, salt, and pepper to create the spice rub.
- Season the Meat: Rub the spice mixture evenly on all sides of the brisket, making sure it is well-coated. Place the seasoned brisket into a 6-quart slow cooker.
- Mix the Sauce: In another bowl, whisk together the chili sauce, Coca-Cola, and Worcestershire sauce until well combined. Pour this sauce evenly over the brisket in the slow cooker.
- Cook Low and Slow: Cover the slow cooker with its lid and cook the brisket on LOW heat for 8 hours. This slow cooking process will make the meat fork-tender and infused with the rich sauce flavors.
- Serve: Once cooked, remove the brisket and slice it across the grain into thin slices or shred it using two forks, according to your preference. Serve with your favorite sides and enjoy a comforting, hearty meal.
Notes
- Trimming excess fat is key to avoid greasy meat and helps the seasoning penetrate better.
- Cooking on LOW setting for 8 hours ensures maximum tenderness.
- Slice brisket across the grain to maintain tenderness and easier chewing.
- For extra flavor, you can let the brisket rest in the sauce for 15-20 minutes after cooking before slicing.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
