This recipe is from my Taste of home magazine. It uses beef brisket, which is quite inexpensive. This cut of meat, is made tender, by marinating it overnight, before you place it in the slow cooker, then cooked for 7 to 8 hours on low. The brisket is made even more tender, when it simmers in thick, rich barbecue sauce.
3 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
2 bay leaves
2 garlic cloves, minced
1 tsp. celery salt
1 tsp. pepper
1 tsp. Liquid Smoke, optional
1 fresh beef brisket (6 lbs.)
1/2 cup beef broth
1 medium onion, chopped
2 Tbsp. canola or cooking oil
2 garlic cloves, minced
1 cup ketchup
1/2 cup molasses
1/4 cup cider vinegar
2 tsp. chili powder
1/2 tsp. ground mustard

In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and liquid smoke if desired. Cut brisket in half; add both to bag. Seal bag and turn to coat. Refrigerate overnight.

 Transfer beef to a 5 to 6 qt. slow cooker; add broth. Cover and cook on low for 6 to 8 hours or until tender.

 For sauce:

In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices.

 Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice across the grain; serve with sauce.

  • Diane Tillman - 01/29/2013 - 7:05 am

    Sounds easy and yummyReplyCancel

  • Hopeful - 02/01/2013 - 4:59 am

    I can’t find a “beef brisket” cut of meat in our stores. I see a thin pot roast type of beef and the butcher steered (ha!) me toward a corned beef brisket – but that’s not what your picture looks like.

    Advice? Really sounds and looks delicious!ReplyCancel

  • Marie G. - 02/16/2013 - 9:56 am

    Will be making this next week,it sounds so yummy.Will let you know what the boss&teen boss say”husband&13 year old grandson. Marie at micmac49@hughes.netReplyCancel

  • Valerie - 05/28/2013 - 2:04 pm

    Made this yesterday and it was soooo good! I wasn’t going to make the bbq sauce because I thought I had some in the fridge (turned out to be an empty bottle- thanks Hubs!) so I wound up throwing together the sauce ingredients last minute. I didn’t cook the sauce so I used minced, dried onions and garlic powder and it was DELISH! Thanks for a great recipe!ReplyCancel

  • Kristen - 06/08/2013 - 6:45 pm

    I’ve got the brisket marinating in the fridge. I am stoked to taste this tomorrow!ReplyCancel

  • Julie - 06/17/2014 - 8:02 pm

    This was so easy and absolutely fabulous! Great for company. We just grilled some corn on the cob and made a quick salad. Just perfect!ReplyCancel

  • Ernestine Limestall - 08/10/2014 - 7:46 am

    Do you use the marinade that was in the bag and put it in the cooker also, or do you just put the meat by itself in the cooker after marinating?ReplyCancel

    • Get Off Your Butt and BAKE - 08/12/2014 - 11:10 am

      Hi Ernestine,

      After Marinating overnight, place both the marinade and the meat in the slow cooker to cook. Then after cooking,remove the meat from the broth or marinade it has been cooking in. Just place the meat on a plate for a minute while you also pour the marinade from the slow cooker into a small container. Reserve 1 cup of the marinade, but make sure you remove all the grease or fat in that juice.(You will use that 1 cup of reserved marinade and add it to the prepared bbq- sauce recipe.

      Hope this helps a bit,

  • Marianne - 12/13/2014 - 4:11 pm

    I’m wondering if you trim the fat off before marinating and/or before placing in the slow cooker?ReplyCancel