This Easy Slow Cooker Smoky Brisket is full of that smoked flavor you love, without hassling with a smoker. The beef comes out tender and juicy every time!
- 4 lbs fresh, unseasoned beef brisket (not in a salty brine or pre-seasoned)
- 4 fresh garlic cloves, minced
- 2 TB freshly ground black pepper
- 2 TB onion powder
- 2 TB good quality liquid smoke
- kosher salt to taste
- Optional: freshly chopped parsley for garnish
- Pat dry beef with paper towels to completely remove an excess moisture. Trim excess fat, but leave some, as some fat is necessary for flavor. Place beef on a large sheet of heavy duty aluminum foil.
- Evenly press on the garlic, black pepper, and onion powder all over the roast. Sprinkle light layer of kosher salt over roast (check the level of salt in your liquid smoke to determine whether to go light or heavier with the kosher salt.) Gently pour/pat on the liquid smoke. Tightly wrap beef with foil and seal closed.
- Place foil-wrapped roast directly into the slow cooker and cook on low for 10 hours. Carefully unwrap foil (take care not to get burned by steam) and check for fork-tender doneness. Taste beef and sprinkle on more kosher salt to taste, if needed. Place beef onto serving plate. Taste the smoked juices and add salt as needed to the sauce.
- Slice beef and pour juices over the top. Serve warm, garnished with parsley or with your preferred BBQ sauce. Great with potatoes or crusty bread!
Check your brisket to be sure it’s not already pre-seasoned or packaged in a salty brine. If so, omit the salt, as liquid smoke is typically a bit salty already. You can always add salt to taste once the roast is done, if needed.
Corned beef is generally pre-soaked in a salty brine. If you bought corned beef, use this recipe instead.
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- Category: dinner, main
- Method: Slow Cooker
- Cuisine: American
Keywords: Beef Brisket, Slow Cooker Beef Brisket, Smoky Beef Brisket