Beef Brisket in a Slow Cooker

Brisket is easy to make and delicious on the holiday table.

by Nashville General Hospital
beef briskett

The holidays are a good time to enjoy brisket. Chef Julius Jackson, the Executive Chef at Nashville General Hospital provides this easy brisket recipe.

Serves: 8-10



  • 4 pounds beef brisket
  • 3 teaspoons garlic powder 
  • 2 teaspoon onion powder
  • 2 teaspoons paprika 
  • 2 teaspoons kosher salt
  • 2 teaspoon cracked black pepper 
  • 1 teaspoon cumin
  • 1 teaspoon chili powder 
  • 3 tablespoons olive oil


  • 2 cups barbecue sauce 
  • 3 tablespoons minced garlic
  • ¼ cup brown sugar 
  • 2 tablespoons olive oil
  • 3 tablespoon Worcestershire 
  • 1 teaspoon salt


  1. Cover brisket with rub.
  2. Spray inside of a 6-quart slow cooker with cooking spray. Place brisket in slow cooker bowl.
  3. Mix sauce ingredients together and completely cover brisket with half of the sauce. Refrigerate remaining sauce to use later to baste the brisket.
  4. Cover brisket with lid and cook in crock pot on low setting for 8-10 hours.
  5. Once brisket is tender, remove from slow cooker and prepare to bake in the oven to brown. Line an oven pan with foil.
  6. Pour ¼ cup of juices from the slow cooker bowl into the remaining bbq sauce mix. Baste brisket with sauce and broil in preheated oven at 400°F for about 10 minutes or until beginning to char and crisp on the edges. Baste again and broil until sticky and charred on the edges.
  7. Rest for 5 minutes. Slice against the grain and serve.

Note: If you do not have a slow cooker, you can make this in the oven. Place brisket in a foil-lined baking pan. Cover pan and place in 325°F oven for 4-5 hours. Remove from oven and reserve ¼ cup of juices from the pan. Continue with step 6 above.

For more recipes like this, including written in Spanish, visit the Nashville General Hospital Foundation website . This site also includes information about The Food Pharmacy, which addresses food insecurity through the distribution of no-cost food totes filled with fresh produce and shelf-stable food. 


Nashville General Hospital Foundation Cookbook, Shared by Executive Chef Julius Jackson, Summer 2021.