Beautifully tender BBQ beef brisket made in the slow cooker, then finished in the oven with crispy and fluffy smashed potatoes. An impressive meal to feed a crowd, ideal for slow weekends in the cooler months.
If you've never made your own beef brisket, you've come to the right place for an easy, step-by-step recipe.
My BBQ Beef Brisket involves a 3 step process which is guaranteed to produce tender and tasty beef; 1) spice rub, 2) slow cooker 3) oven bake. It may sounds intimidating but for the most part, you're leaving the meat to slowly cook and infuse those delicious flavours.
This recipe comes with the option to make smashed potatoes at the same time. If you wanted something a little more decadent, you could swap those out for my Cheesy Potatoes. Or add in a side of my Glazed Honey Carrots.
Or for another epic BBQ meal, you absolutely must try our BBQ Lamb with Fresh Mint Sauce.
Jump to:
Ingredient notes:
- Beef brisket: Available from most good supermarkets and butchers, beef brisket is a cut of meat from the chest of a cow.
- Potatoes: Almost any type of potato would work in this recipe. I quite like an Agria or Red Rascal which are New Zealand varieties.
- BBQ sauce: This doesn't need to be a fancy brand of sauce. I use either Watties, Greggs or supermarket own brand sauce in a recipe like this.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Mix together the ingredients for the spice rub. Trim excess fat off the brisket, rub all over with the spice rub. If you have time, marinate for 2 hours or overnight.
Add ¼ cup of bbq sauce, ¼ cup of water and the HP sauce to the bowl of a slow cooker. Mix together then place the brisket on top. Turn the slow cooker on to high and cook for 5-6 hours. Turn over the brisket and add the potatoes 2 hours before the end of cook time.
Preheat the oven to 210°C fan grill. Line a tray with baking paper. Place the brisket on the baking tray and arrange the potatoes around it.
Brush ¼ cup of BBQ sauce over the top of the brisket. Use a potato masher to crush the potatoes, drizzle each one with olive oil and season with flaky sea salt.
Place in the oven under the grill (but not too close), bake for 20 minutes until the top caramelises and the potatoes have turned crisp and golden.
Pour liquid from the slow cooker into a saucepan, skim off and discard any fat that floats to the top. Stir in ¼ cup of BBQ sauce. Bring to a simmer over medium heat and reduce for 10 minutes. Mix the cornflour with 2 tablespoons of cold water, then stir in to the saucepan. Simmer for a few more minutes until the sauce thickens up.
Remove the brisket from the oven and let it rest for 10 minutes. Thinly slice across the grain. Serve with cooked peas, BBQ gravy and the potatoes topped with butter and sour cream.
Recipe FAQs:
Beef brisket is a cut of meat from the breast or chest of a cow. Brisket is not a tender cut of meat which is why it is often slow cooked. When braised, smoked or slow cooked, the meat can become incredibly tender and juicy.
Both parts of the cooking process are important. The slow cooker ensures the beef is tender and juicy, while the grilling caramelises the edge and gives it some crunch. It also enables the potatoes to get crispy.
Baked potatoes, peas, coleslaw, roast veggies, steamed greens or bread rolls are all good side options for beef brisket.
Storage:
Fresh brisket can be stored in the fridge for up to four days before cooking. Make sure it is vacuum packed or wrapped well in cling film.
Leftover cooked brisket can be served in the fridge or the freezer. As a general rule of thumb, it will last longer and stay more succulent if stored in the gravy or sauce. Store in an airtight container in the fridge for up to four days, or the freezer for up to three months.
Top tips:
If you happen to see it on special throughout the year, know that raw beef brisket can also be stored in the freezer for up to 6 months if wrapped/sealed tightly.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it!
Beef Brisket
Tender beef brisket cooked in the slow cooker in a BBQ sauce, then finished in the oven in with smashed potatoes.
Ingredients
Spice rub
- 2 tsp brown sugar
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp ground cumin
- 2 tsp flaky sea salt
- 2 tsp mixed herbs
- ½ tsp black pepper
Ingredients
- 2-3 kg beef brisket
- 1 cup BBQ sauce
- 2 Tbsp HP sauce
- 6 medium potatoes
- 1 Tbsp olive oil
- 1 Tbsp cornflour
To serve
- Sour cream
- Butter
- Peas
Instructions
- Mix together the ingredients for the spice rub. Trim excess fat off the brisket, rub all over with the spice rub. If you have time, marinate for 2 hours or overnight.
- Add ½ cup of bbq sauce, ¼ cup of water and the HP sauce to the bowl of a slow cooker. Mix together then place the brisket on top. Turn the slow cooker on to high and cook for 4-6 hours (depending on the size of your beef and your slow cooker) . Turn over the brisket and add the potatoes 2 hours before the end of cook time.
- Preheat the oven to 210°C fan grill. Line a tray with baking paper. Place the brisket on the baking tray and arrange the potatoes around it.
- Brush ¼ cup of BBQ sauce over the top of the brisket. Use a potato masher to crush the potatoes, drizzle each one with olive oil and season with flaky sea salt.
- Place in the oven under the grill (but not too close), bake for 20 minutes until the top caramelises and the potatoes have turned crisp and golden.
- Pour liquid from the slow cooker into a saucepan, skim off and discard any fat that floats to the top. Stir in ¼ cup of BBQ sauce. Bring to a simmer over medium heat and reduce for 10 minutes. Mix the cornflour with 2 tablespoons of cold water, then stir in to the saucepan. Simmer for a few more minutes until the sauce thickens up.
- Remove the brisket from the oven and let it rest for 10 minutes. Thinly slice across the grain. Serve with cooked peas, BBQ gravy and the potatoes topped with butter and sour cream.
Notes
- This could be finished on the BBQ to achieve a smokey flavour.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 809Total Fat: 142gSaturated Fat: 56gTrans Fat: 0gUnsaturated Fat: 67gCholesterol: 800mgSodium: 1350mgCarbohydrates: 48gFiber: 5gSugar: 16gProtein: 221g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya
Tania says
Hi Vanya
My piece of brisket is only 1.7kg. Should I reduce cooking time?
Thanks
VJ cooks says
Yes you could probably reduce the slow cooker time.
Caroline says
Hi Vanya,
You’ve specified 1c BBQ sauce in the ingredients, but I can only see where 3/4c of the sauce is used in the recipe. Have I missed something (other than 1/4c BBQ sauce )?
VJ cooks says
Hi Caroline, sorry about the confusion. The first measurement should have read 1/2 a cup, not 1/4 cup. I've amended it now. Thank you for pointing that out.
Julie Charlwood says
Does it really need to be in the slow cooker on high for that long? I thought low would have been sufficient? Thanks
VJ cooks says
Hi Julie, that's how long I cooked my 3kg piece of meat for. Depending on the size of your beef and the type of slow cooker you have, you might want to cook it for less.
Olivia says
Hi VJ
I’ve made this once and it was absolutely delicious, thank you. I was wanting to do it again with a bigger piece that won’t fit in my slow cooker. Could I do it in the oven?
VJ cooks says
Hi Olivia, yes that should work. I would cook it at 160°C for 3 hours in a covered dish. Then follow the recipe instructions as you did before. Good luck 🙂
Unhappy Web developer says
Your website is a pain in the backside to navigate. Scrolling 3 minutes for a goddamn recipe this is wild. My browser has a seizure trying to scroll to the recipe which is UNDER the advertising for your ebooks AND the related recipes like man what the hell.
VJ cooks says
Hi Olivia, at the very top of the web page, under the recipe title there is an option to 'Jump to recipe' which takes you straight to the recipe card.
Janice Brown says
I don't own a slow cooker. How can I do this recipe?
Many thanks.
VJ cooks says
Hi Janice, you could do it all in the oven. Simply add the ingredients to a large oven proof dish (which has a lid). Cook, covered, at 160°C for 2-3 hours depending on how thick you meat is. Then follow the instructions for grilling.
Anna says
How did it turn out in the oven? I'm wanting to give it a go! Thanks
Heather Gunner says
Hi
I tried this one. The potatoes where still rock hard and no way could i mash them at all. Surprised that only after two hours you got 6 medium potatoes cooked a little bit. Normally when I slow cook potatoes they are cut into small cubes . What was your secret? thank you
VJ cooks says
I've not had this feedback before. When my potatoes go in there is quite a lot of liquid in the crock pot. The liquid and the high heat over two hours is always sufficient enough to soften the potatoes. Perhaps it comes down to the type you are using? Mine were agrias. Different crock pots have different heat levels too, perhaps leave them in a little longer next time.
Christine says
Hi The recipe looks yum, except I am not a fan of BBQ (or tomato) sauce. Could you suggest a substitute or could I just omit it. Thanks, Chris
VJ cooks says
The BBQ sauce is an integral part of both the marinade and the sticky glaze sorry.
liz barbee says
I was thrilled to get your beautiful cookbook. Your quick shrimp fried rice is a new favorite! I look forward to summer one coming out!
VJ cooks says
That's so lovely to hear. Happy cooking, Liz!
liz says
hey, I don’t know what HP sausages and usually do you have a picture of the ingredients! ;0)
VJ cooks says
Hi Liz, sorry about the missing ingredients picture! HP sauce is a British brown sauce. It can be used as a dipping sauce for cuts of meat, or to flavour a meal while cooking.
Loren says
Can I use corned brisket for this ?
VJ cooks says
Hi Loren, this brisket gets cooked in the slow cooker but corned brisket is already cooked. Therefore it wouldn't be suitable for this recipe sorry.
Sharon Johns says
Hi Where do i buy HP Sauce or what is a substitute????
Vanya Insull says
Hi Sharon, HP sauce should be at your local supermarket. 🙂 Thanks!
Kylie says
Hello,
Would you recommend searing the meat before popping into the slow cooker?
Thanks
VJ cooks says
Hi Kylie, no need to as the meat will caramelise under the grill at the end.
Nikita says
I did my 1.8kg for 4.5 hours and was super chewy, does this mean it’s over cooked or under done?
VJ cooks says
Hi Nikita, I think you've undercooked it. Unless it's falling apart completely it's not ready.
Natalie says
Hi, our brisket is only 700g so we've halved the ingredients for the rub. How long would you suggest we slow cook it for? Also, we are keen to finish it off in the charcoal bbq, do you think this will be okay? Thanks.
VJ cooks says
How did you get on?
Alisa says
Hi there, how long did you end up cooking your smaller piece please as was it tended? I’m slow cooking a 1.1kg piece. Thanks
Ana says
Hi there could I use brisket on the bone for the meat?
VJ cooks says
Yes you could. You will just have to cut around the bone obviously.
Tarsh Boobyer says
Could I do this in a pressure cooker?
VJ cooks says
You could swap the slow cooker step for a pressure cooker. Seal and cook on High Pressure for 70–80 minutes (for a 2–3 kg brisket). Let it natural release for 15 minutes, then release remaining pressure. Continue to grill int he oven after to caramelise the top.
Pam says
Absolutely delicious, I done the rub the night before(easy as), put it in the slow cooker after morning milking, chucked the potatoes in before afternoon milking and when I finished,potatoes were ready to smash and brisket was falling apart, 20 mins to caramelize and nice easy dinner that taste like ive been home watching it all day love your work hun
VJ cooks says
Thanks so much for your feedback, Pam.
Raewyn says
Ours was delicious too, thank you. I've never used/cooked un-corned brisket before and I was a bit unsure how it would go. I didn't use HP sauce as I don't have it in the pantry but I felt we didn't miss it. There were no leftovers - the entire piece of meat was devoured in one sitting!