Slow Cooker BBQ Beef Brisket


  • 1 1/2 cups ketchup
  • 1/2 cup packed brown sugar
  • 1/2 cup water
  • 1/4 cup yellow onion, finely chopped
  • 3 TBS cider vinegar
  • 3 TBS Worcestershire sauce
  • 2 chipotles, finely chopped
  • 1 tsp. garlic powder
  • 3/4 tsp. freshly ground black pepper
  • 1/2 tsp. Adobo seasoning


  • 1/4 cup paprika
  • 1 TBS chili powder
  • 1 TBS ground cumin
  • 1 TBS packed brown sugar
  • 1 TBS kosher salt, plus more as needed
  • 1 tsp. cayenne pepper
  • 1 tsp. garlic powder
  • 1 tsp. freshly ground black pepper, plus more as needed
  • 1 beef brisket (approximately 5 lbs.)

Place all the sauce ingredients in a large slow cooker and stir. In a medium bowl, stir in all of the brisket ingredients except the beef brisket. Using a cutting board, cut the brisket in half widthwise. Evenly coat it with the spice rub and place the two brisket pieces in the slow cooker. Cover and cook on low until fork tender, about 8 to 10 hours. After cooking, remove from slow cooker and place on a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside. Remove and discard the excess fat from the brisket. Slice the meat against the grain into 1/4 inch thick pieces or you can shred the meat with 2 forks; then, return it to the slow cooker. Use a spoon to skim and discard any fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to fully coat the brisket. Taste and season with salt and pepper as needed. Serve with kaiser rolls and cole slaw. Yields 6 servings.