Slow-Cooked Beef Brisket with Classic Barbecue Rub

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy slow-cooked beef brisket coated in a smoky and savory classic barbecue dry rub, perfect for tender slices. This American beef recipe, ready in about 495 minutes, pairs beef brisket, brown sugar, and paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 480 min Serves 6 American cuisine 420 cal/serving

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Ingredients

3 lbs beef brisket
2 tbsp brown sugar
1 tbsp paprika
1 tbsp salt
1 tbsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1/4 tsp cayenne pepper
1 tsp smoked paprika
1 cup beef broth

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Instructions

Step 1: In a small bowl, combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp salt, 1 tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 1/4 tsp cayenne pepper, and 1 tsp smoked paprika to make the dry rub.
Step 2: Pat dry 3 lbs beef brisket and rub the spice mix evenly over all sides, pressing gently to adhere.
Step 3: Place the brisket fat side up in a slow cooker and pour 1 cup beef broth around (not over) the meat to keep it moist.
Step 4: Cover and cook on low for 8-9 hours or until the brisket is fork-tender and easily shreds.
Step 5: Remove brisket from slow cooker, let rest for 15 minutes, then slice against the grain for serving.