Name: Slow-Cooked Barbecue Brisket with Homemade Barbecue Sauce: A Melt-in-Your-Mouth Recipe
Prep time: 20 min
Cook time: PT-488493H28M19S
Total time: PT-488493H28M19S
Cuisine: American
Ingredients: 4–5 lbs beef brisket (whole or flat cut); 1 large onion, sliced; 4 garlic cloves, minced; 2 tbsp smoked paprika; 3 tbsp brown sugar; 2 tsp salt; 1 tsp black pepper; 1 tsp chili powder or cayenne pepper (optional); 1/4 cup apple cider vinegar; 2 tbsp tomato paste; 1 cup ketchup; 2 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; 1/2 tsp liquid smoke (optional); 2 tbsp olive oil; 1 cup water or beef broth

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This slow-cooked barbecue brisket is everything I want in a comfort meal—tender, flavorful, and drenched in a rich homemade barbecue sauce. With just a bit of prep and a long, slow cook, I end up with fall-apart beef that melts in the mouth and is perfect for sandwiches, platters, or serving with all my favorite sides.

Why You’ll Love This Recipe

I love how hands-off this recipe is once the brisket is in the oven or slow cooker. It fills the kitchen with a smoky, savory aroma and transforms a tough cut of meat into something unbelievably tender. The homemade barbecue sauce adds depth and just the right balance of sweet, tangy, and smoky flavors. Whether I’m feeding a crowd or cooking for leftovers, it’s a reliable and impressive dish that never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef brisket (whole or flat cut)
Onion, sliced
Garlic cloves, minced
Smoked paprika
Brown sugar
Salt
Black pepper
Chili powder or cayenne (optional)
Apple cider vinegar
Tomato paste
Ketchup
Worcestershire sauce
Dijon mustard
Liquid smoke (optional)
Olive oil
Water or beef broth

Directions

I start by mixing brown sugar, smoked paprika, salt, pepper, and chili powder to rub all over the brisket. I let it rest while I prep the sauce.
In a saucepan, I heat olive oil and sauté garlic and onions until soft. I stir in ketchup, tomato paste, apple cider vinegar, mustard, Worcestershire sauce, liquid smoke, and water or broth. I simmer the sauce for 10–15 minutes until thickened.
I preheat the oven to 300°F (150°C) or prep the slow cooker. I place the brisket in a roasting pan or slow cooker, pour some of the sauce over it, and scatter onions around.
I cover tightly with foil (or the lid) and cook low and slow—about 5–6 hours in the oven or 8–10 hours on low in the slow cooker.
Once the brisket is fork-tender, I let it rest before slicing or shredding it. I reheat it with the remaining sauce for extra flavor.

Servings and timing

This recipe serves 8–10 people. Prep time takes about 20 minutes, cook time is 5–6 hours in the oven or up to 10 hours in the slow cooker. Resting adds another 15–20 minutes.

Variations

I sometimes use a spicy barbecue sauce with added chipotle peppers for a smoky heat.
For a sweeter version, I add a bit of molasses or honey to the sauce.
I’ve also made this recipe in an Instant Pot using the pressure cook setting—it’s faster but still super tender.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavor deepens over time. For reheating, I place slices or shredded brisket in a skillet with a little barbecue sauce and warm over low heat. It can also be reheated in the oven, covered, at 300°F (150°C) until hot. I freeze leftovers in portions for up to 3 months, then thaw and reheat when needed.

FAQs

What cut of brisket should I use?

I usually go for a flat cut because it slices easily, but the point cut is juicier and has more fat, which means more flavor if I’m planning to shred it.

Can I make the barbecue sauce ahead of time?

Yes, I often make the sauce a day or two in advance. It keeps well in the fridge for up to a week and tastes even better after resting.

Do I need to sear the brisket first?

It’s optional, but I sometimes sear the brisket on both sides in a hot pan before slow cooking—it adds a deeper crust and extra flavor.

Can I cook this in the oven instead of a slow cooker?

Absolutely. I just make sure to cover the brisket tightly with foil and cook it low and slow in a roasting pan or Dutch oven.

How do I know when the brisket is done?

I check with a fork—when I can easily shred or slice it and it feels tender throughout, it’s ready. I also let it rest before cutting to keep it juicy.

Conclusion

Slow-cooked barbecue brisket with homemade sauce is one of those dishes that brings comfort and flavor in every bite. I love how simple the steps are, and yet the result feels like something truly special. Whether I’m serving it at a family gathering or making sandwiches for the week, this recipe is always a crowd-pleaser and a personal favorite.