Slow Cooker Beef Brisket with BBQ Sauce

The best brisket I’ve ever tasted, healthified! Credit for the base of this recipe goes to Nagi of Recipe Tin Eats here. I absolutely adore her recipe, but… it comes with a similar amount of sugar to a cake! It also included a couple steps I felt were unnecessary and making the whole process longer than needed.

So I’ve cut the sugar, subbed and tweaked a few other things, and here we go!

You’re welcome.

This is a meal you plan ahead for. It’s likely going to feed your family dinner + lunches all week, or dinner + another dinner…. it’s an investment into saving yourself time over the rest of the week.


  • Put this on first thing in the morning
    You’ll want to put this on first thing in the morning, because it’ll take 8-10 hours in the slow cooker on low. Alternatively, try the pressure cooker for 1.25hrs, or an oven at 160C for 5 hours.
  • Not falling apart / feels tough?
    It’s easy to think it’s overcooked if it’s tough. But the opposite is true of this recipe. Just keep cooking it and watch it soften and fall apart with all the juices… so good.
  • Slice or pull?
    Either! The beauty of this cut of meat is that it will hold it’s shape well enough to slice it, or pull it apart / shred with your forks.
  • To serve
    Burgers  / Sliders: Pop the brisket onto burgers and add a simple coleslaw!
    Leftovers for school lunches: Warm up some brown rice, brisket and sauce in the pan and pop into a thermos.
  • Massive TIP:
    If you like this recipe and plan to include it in your meal rotation, DO THIS… next time you make your spice rub, pull out some snap lock bags or small containers, and make TEN lots of the spice rub. Label it to avoid the ‘what the heck is this?’ question in 4 months time. Making the spice rub is maybe the most time consuming/fiddly part of this entire recipe, so make it wasy for yourself!

Slow Cooker Beef Brisket with BBQ Sauce

Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours 15 minutes


  • 1 Slow cooker


  • 1.8 kg Beef brisket
  • 1 tbsp Olive oil extra virgin

For the Rub

For the BBQ Sauce


  • 1. Mix Rub ingredients. Rub all over brisket
  • 2. Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed.
  • 3. Turn slow cooker on low for 8 hours (1.5kg) to 10 hours (2kg). Or on high for 4.5 hours (1.5kg) to 5 hours (2kg).
  • 4. Remove brisket to slice (across the grain) or shred, whatever your preference. I like to shred.
  • 5. At this point, you can either simply return the brisket to the juice and serve, or you could pour the juice into a frypan to reduce down to a syrupy sauce. I usually don't bother and it's yum.
Tried this recipe?Let us know how it was!
Course Dinner, Freezer Friendly, Lunch, Main Course, Sauces, dips, and spreads, School Lunches
Cuisine American
Keyword bulk, repurpose, School Lunches
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nut Free, Peanut Free, Sesame Free, Soy Free, Wheat Free
Value Paleo
Author: Laini Oldfield

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About the Author: Laini Oldfield

Laini is a mum of 5 and creator of STACKD Wholefood Blends, The Wholefood Collective + The No Fuss Nourished Method. She's coached tens of thousands of people on how to feel amazing using nutrition. She has a particular love for helping parents learn how to nourish their children and themselves without losing their marbles. Unconventional smoothies are Laini's obsession, and she's even developed a range of organic wholefood booster blends that target particular health goals and deliver maximum goodness in one complete and balanced meal. When she's not with her own family or coaching other families, you'll probably find her at the beach soaking up the sun and getting some much needed solitude.

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