Slow Cooker Brisket


  • 1 (3 ½-pound) flat-cut beef brisket
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper (we used freshly ground black pepper)
  • 2 tablespoons canola oil
  • 3 teaspoons ground ancho chile pepper
  • ¾ teaspoon ground red pepper
  • ¾ teaspoon garlic powder
  • 1 cup beer (we used Budweiser)
  • ½ cup chili sauce (we used Heinz Chili Sauce)
  • 1 medium yellow onion, cut into ½-inch-thick slices
  • Crackers, Cheddar cheese, and pickles to serve (we didn’t use any of those)


  1. Take a 6-quart slow cooker out and spray the inside of it with cooking spray.
  2. Trim away any excess fat from the brisket until you’re left with a ½-inch thick layer (the way ours came in the package, it looked like it was already cut down to ¼-inch). Make several ¼-inch-deep cuts in both sides of the brisket, rubbing the brisket with salt and pepper afterwards.
  3. Take a 12-inch cast-iron skillet or grill pan out (we went with the skillet) and brush the inside with the oil. Preheat the skillet to medium-high, turning the heat down to medium afterwards. Place the brisket in the skillet, cooking until it’s browned, for 2 to 3 minutes per side (we seared the brisket on all sides). Turn the heat down if needed while browning the brisket. Place the brisket in the slow cooker afterwards.
  4. In a small bowl, mix together the ground ancho, red pepper and garlic powder. Sprinkle this onto the brisket, turning the brisket so the spice mixture can be applied all over. Make sure the brisket is facing fat-side up after the spice is done being spread all over. Pour the beer and chili sauce in around the brisket. Add the onion to the skillet, cooking it for 1 minute per side or until browned. Place the onion slices in the slow cooker, putting the lid on afterwards. Cook until the brisket is tender, 5 on  HIGH or 8 hours on LOW (we cooked ours on LOW).
  5. Take the brisket out of the slow cooker and place it on a cutting board. Let the brisket rest for 15 minutes before slicing into it. Serve with the onions, cooking liquid, crackers, cheese and pickles.

This is the first time we’ve ever worked with brisket and we loved it ! The meat was so tender and the fat just melted in your mouth. There is a nice level of heat in this but otherwise it’s hard to pick out one distinct flavor, you just know that you want to keep coming back for more !  We know that typically brisket is something you typically cook on the grill but the weather forecast wasn’t looking good and when we came across this recipe, we just had to try it ! It just sounded so d@#n good and we were right ! A nice alternative way to have brisket if the weather’s bad or you don’t have a grill.

We got this recipe from Taste of the South.

We weren’t paid in any form to promote Budweiser, Heinz or Taste of the South.

Take care everybody !

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