Slow Cooker Brisket

Name: Slow Cooker Brisket
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Beef brisket or pork ribs; 2 tbsp BBQ rub (smoked paprika, brown sugar, salt, black pepper); 1 cup Thick BBQ sauce; 1 cup Beef broth

Coca-Cola braised brisket with mashed potatoes and pan jus.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 20m
Cook: 480m
Serves: 4
Level: Hard

Ingredients

4servings

Beef brisket or pork ribs4
BBQ rub (smoked paprika, brown sugar, salt, black pepper)2 tbsp
Thick BBQ sauce1 cup
Beef broth1 cup

Instructions

1
Coat & fry
Coat the meat aggressively with the dry rub.
2
Arrange & plate
Place in a slow cooker with a minimal splash of beef broth to generate initial steam.
3
Cook on
Cook on low for 8 hours until the connective tissues dissolve and the meat is extremely tender.
4
Carefully transfer
Carefully transfer to a sheet pan, brush heavily with sweet BBQ sauce, and broil for 5 minutes to caramelize the sugars and simulate a bark.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

We can’t estimate this one accurately yet — several ingredients fall outside our reference data. Rather than publish a figure we can’t stand behind, we’ve left it out while the recipe is re-measured.

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 2 of 2 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Instant-read meat thermometer

This recipe has a target internal temperature, and color is not a reliable way to read it.

Also useful here

Half-sheet pan — A rimmed, flat, heavy pan spreads oven heat evenly and will not warp under a hot roast.
Slow cooker — Hours of unattended low heat is exactly what this cut needs to break down.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.