Spicy Brisket
Simple Slow Cooker Brisket Recipe with Fiery Citrus Sauce
This recipe makes a tender, juicy, and incredibly flavorful beef brisket using the effortless slow cooker method. Ideal for Sunday dinner or feeding a large crowd, the simple spice rub and long cook time ensure fall-apart texture. This method requires minimal prep and delivers on that deep, comforting beef flavor.
Prep Time: 15 minutes Cook Time: 8-10 hours (on Low)
Total Time: 8 hours 15 minutes Servings: 8-10
Ingredients
4-5 lb beef brisket, trimmed of excess fat
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 large onion, sliced
1 cup beef broth
1/2 cup water
1/2 cup BBQ sauce (or Blazing Citrus Hot for the variation)
Heat It Up with Eleven Eleven Sauce: For an unforgettable finish, ditch the standard sauce and use our Blazing Citrus Hot as a Fiery glaze in the last 30 minutes of baking. Its bold heat and citrus notes cut through the richness of the pork for an amazing, spicy-sweet crust.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
1. Prep the Brisket and Rub: Pat the brisket dry with paper towels. In a small bowl, combine the brown sugar, smoked paprika, salt, pepper, cayenne pepper, and garlic powder. Generously rub this spice mix all over the brisket, ensuring it is fully coated.
2. Place the sliced onion in the bottom of a large slow cooker insert. Place the rubbed brisket on top of the onions. Pour the beef broth and water around the brisket.
3. Slow Cook: Cover the slow cooker and cook on LOW for 8 to 10 hours, or until the brisket is fork-tender. The internal temperature should be around 200°F (93°C).
4. Glaze (Optional Variation): If using the Blazing Citrus Hot sauce for the Fiery glaze, remove the lid during the last hour of cooking. Drain some of the liquid from the slow cooker (reserve for serving, if desired). Brush the sauce liberally over the top of the brisket and allow it to cook uncovered for the remaining hour until the glaze is tacky and caramelized.
5. Rest, Slice, and Serve: Carefully remove the brisket from the slow cooker and let it rest on a cutting board for 15 minutes before slicing against the grain. Serve the sliced brisket with the reserved cooking liquid (if applicable) or any remaining sauce on the side.
Tips & Variations
Make it Smokier: Add 1 tablespoon of liquid smoke to the beef broth before cooking to enhance the smoky flavor, especially if you don't own a smoker.
Instant Pot: Pressure cook the brisket for 90 minutes on High Pressure, followed by a natural pressure release (NPR) for 15 minutes. Proceed to step 4 for the optional glazing.
Tacos and Bowls: Shred leftover brisket and mix it with a little Blazing Citrus Hot sauce for incredible spicy brisket tacos or rice bowls the next day.
Other Users Suggest
Replacing: Beef broth and water. New Measurement: 1 can (12 oz) dark beer (stout or porter). Why: The dark beer adds a deep, malty complexity and richness to the cooking liquid that complements the beef and spice rub beautifully.
Replacing: Brown sugar. New Measurement: 1/4 cup molasses. Why: Molasses provides a deeper, more concentrated sweetness and a darker color to the crust compared to brown sugar.
Storage, Reheat & Freeze
Storage: Store cooled, sliced brisket in an airtight container with a splash of the cooking liquid (if you didn't glaze it) in the refrigerator for up to 4 days.
Reheat: Reheat sliced brisket wrapped loosely in foil in the oven at 300°F (150°C) until warm, adding a little liquid to keep it moist.
Freeze: Freeze whole, unsliced portions tightly wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator and reheat in the oven with a little liquid.
Nutrition Facts (per serving)
Calories: 600 Protein: 60g Carbs: 20g Fat: 30g
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