Slow Cooker Barbequed Brisket!

 A beef brisket is usually a pretty good deal cost wise, because it's a lean cut of meat with little waste and feeds a lot of folks.   However, because it is a lean cut of meat and because of the cut, if it's not cooked and carved properly, it can be less than great!  It requires long, slow cooking and being marinated and then basted in something tenderizing.   This slow cooker method of cooking a brisket results in absolutely one of the most melt in your mouth pieces of beef I have achieved with brisket.   It's also extremely easy to do.

 Here is what you will need:

2 medium sweet onions, sliced and separated in rings  (I like to use Vidalia if available)
5-6 lb. beef brisket
1/3 cup Dale's steak seasoning (If you can't find the Dale's in your area, you can use soy sauce)

Dry Rub
1 cup brown sugar
1 tsp. salt
1 tsp. seasoned salt
1 tsp. black pepper
1 tsp. chili powder
1 tsp. Cajun seasoning (I use Tony Chachere)
1 tsp. garlic powder
1/2 tsp. celery salt
1/4 tsp. cayenne pepper (optional)

1/4 cup Worcestershire sauce
1 Tbs. Liquid Smoke
1 cup barbeque sauce (whatever you like or have on hand)

Spray a large slow cooker (5-6 quarts) with nonstick spray.  Layer the onion rings in the bottom of the crock. 
Wash the brisket and place, fat side up on top of the onions.   Most good briskets have a thin layer of fat on one side.  Leave that on for cooking to keep the meat juicy and moist.  We will trim it off when we carve it.
Pour the Dale's seasoning over the top of the brisket.  If you cannot buy Dale's in your area, just use a good soy sauce.  You do not need to marinate this ahead of time, because the Dale's sauce is very concentrated and it will be cooking for so long.

This is what Dale's Steak Seasoning looks like.

In a bowl, mix all of the dry rub ingredients together.

Sprinkle the dry rub over the brisket and pat it down to keep it in place.

Sprinkle with the Worcestershire and the Liquid Smoke.  Pour the 1 cup barbeque sauce on top of the meat. 

Cook on low for 9-10 hours.  

When finished cooking turn off and allow to cool down to just warm.

Remove from cooker onto a cutting board.  With a sharp knife trim the fat off of the top and discard, then slice in thin slices across the grain.  Be sure to cut across the grain and not with it or it will be stringy.   The meat will cut really easily.

Place on a platter and ladle some of the drippings from the slow cooker over top.  This is good for sandwiches or with vegetables.  You can serve with additional barbeque sauce if you like more sauce.


  1. This sounds so good. I will try it, hopefully this week. Thanks

  2. You mention Dale's Steak Seasoning, but no quantity. How much do you use?

    1. It is @ top of recipe list. :)

    2. She wrote 1/3 cup at the beginning of recipe.

    3. It says 1/3 cup at the top where she lists what you need.

    4. It says 1/3 cup, on the top where she lists what you will need.

  3. This is a dumb question but how do you know what against the grain is?

    1. That's not a dumb question! If you don't know, then asking is usually the best way to find out! Nobody knew the answer to anything coming right out of the womb!! LOL!!
      As for what is against the grain - if you look at the picture of the cut meat, you will see the "grain" or the way the meat fibers run together lengthwise. What you want to do is cut across them on the short side. You do not want to cut along with them, as if you were trying to separate the fibers with the knife into long strings. That would be what makes the meat "stringy" if you did it that way.

  4. You can't beat Dale's Seasoning. Since i was a kid, my family has been using Dale's for over 40 years marinating steaks, hamburger, pork, chicken, and kind of meat. Garlic powder and Dale's, you just can't beat it. It's delicious!!

  5. Is Dale's seasoning sauce a southern thing. Can I buy it in California?

    1. is their website.

  6. I'm not from the US so I want to try this with soya sauce. Would dark soy be preferable to light?

  7. I'm not from the US so I want to try this with soya sauce. Would dark soy be preferable to light?

  8. If your want to cook it in the oven in a large cast iron pot...what temp would you use & how long per pound?



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