Lo has always loved BBQ food, but when we lived in Texas, he became obsessed. Not only did he learn how to smoke meat, but he also fell in love with this crock pot brisket.

You get big barbecue-inspired flavor but let the crock pot do all of the work! It’s perfect over mashed potatoes or rice. It’s tender, it’s flavorful, and it’s one of our favorite dishes to make for family dinners, holidays, and special occasions.

If you loved this, try Crock Pot Pot Roast, Crock Pot Ribs, or Slow Cooker Barbacoa next.

Why we think you’ll love it:

Crock Pot Brisket Ingredients

  •  Beef brisket (3 pounds)- Brisket is typically sold in two different cuts: flat and point. We prefer the flat cut, when possible, as the thick fat cap will aid in giving more flavor to the brisket.
  • Dry onion soup mix (2-ounce envelope) –
  • Garlic powder (2 teaspoons)- or 3-4 cloves of minced garlic. You can also season with salt and black pepper.
  •  Brown sugar (1 tablespoon) – light or dark brown sugar
  •  Heinz chili sauce (2 bottles, 12-ounces each)- We prefer Heinz brand chili sauce, but other brands works too.

How to Make Crock Pot Brisket

Seasoned brisket in a crock pot.
Ingredients for crockpot brisket poured over meat.

SEASON. Place brisket in the crock pot. Sprinkle the onion soup mix, garlic powder, and brown sugar over the top of the brisket. Massage gently into the meat.

  • Pour chili sauce over the top, covering the meat completely.
Cooked brisket in a crock pot.
Shredding crockpot brisket on a cutting board.

COOK. Cook on low heat for 8-10 hours. Remove the brisket from the slow cooker and slice against the grain. Pour the sauce over the brisket slices to serve.

Shredded crock pot brisket recipe on a cutting board topped with fresh herbs.

Kristyn’s Recipe Tips

  • We like using flat-cut brisket, but point-cut also works. Don’t trim the fat, it will help give flavor and keep moisture.
  • We recommend ½ pound per person. Add 1-2 pounds to that total to account for those who wish to take a little more.
  • Note that leftovers store well and make amazing sandwiches!

Instant Pot Instructions:

  1. Place the brisket in the Instant Pot, fat side up. Sprinkle with onion soup mix, garlic powder, and brown sugar. Massage into the meat then add the chili sauce over the top.
  2. Cook on high pressure for 80-90 minutes, then let naturally release for 15 minutes before manually releasing the rest of the pressure. 
Crock pot brisket recipe cut up on cutting board.
5 from 305 votes

Crock Pot Brisket Recipe

By: Kristyn Merkley
Try this effortless crock pot brisket recipe for delectably juicy and tender meat that will melt in your mouth.
Servings: 8
Prep: 5 minutes
Cook: 8 hours
Total: 8 hours 5 minutes

Equipment

Video

Ingredients 

  • 1 (3-pound) beef brisket
  • 1 (1-ounce) envelope dry onion soup mix
  • 1 tablespoon packed light brown sugar
  • 2 teaspoons garlic powder
  • 2 (12-ounce) bottles Heinz chili sauce

Instructions 

  • Place brisket in the slow cooker. Sprinkle onion soup mix, brown sugar, and garlic powder over the top of the brisket and massage gently into the meat. Pour chili sauce over the top, covering the meat completely.
  • Cook on low heat for 8-10 hours. Remove the brisket from the slow cooker and let rest for 10-20 minutes, then slice against the grain. Pour sauce over brisket slices to serve. Serve with some Best Mashed Potatoes or a side dish of your choice.
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Notes

Recipe Tips.
  • We like using flat-cut brisket, but point-cut also works. Don’t trim the fat, it will help give flavor and keep moisture.
  • We recommend ½ pound per person. Add 1-2 pounds to that total to account for those who wish to take a little more.
  • You can brown the brisket before adding it to the crock pot, but it is not necessary. 
  • Leftovers make amazing sandwiches!
Make Ahead. This brisket can be served right away, but it’s quite good the next day, too.  Be sure to place brisket and the juices into an airtight container and store in the refrigerator for up to 4 days.  You can also freeze it for up to 2 months.  To reheat, let the meat defrost completely.  Preheat the oven to 350 degrees F and double wrap the meat in aluminium foil.  Bake for 20 minutes for until the internal temperature is 165 degrees F.
Do Not Trim the Fat.  The fat will help give the meat flavor and retain moisture during cooking.  You can remove any fat after it has been cooked.
Store leftover brisket and the juices in an airtight container in the fridge for 3-4 days or freeze it for up to 2 months. 

Nutrition

Calories: 361kcal, Carbohydrates: 19g, Protein: 38g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 105mg, Sodium: 1283mg, Potassium: 885mg, Fiber: 5g, Sugar: 10g, Vitamin A: 578IU, Vitamin C: 14mg, Calcium: 26mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store?

Place cooled leftovers and liquid into an airtight container and store it in the fridge for 3-4 days, or freeze this beef brisket recipe for up to 2 months.

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This recipe was originally published May 2020.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

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5 from 305 votes (278 ratings without comment)

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85 Comments

  1. marcia keller says:

    I havent made this yet but it sounds delicious I have made a similar recipe in the oven and added two cans of beer. Can I do that with this recipe?

    Reply

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