Today I’m sharing a recipe for a truly delicious Slow Cooker Barbecue Beef Brisket. It’s one of those recipes that you’ll make over and over again. It’s perfect for a crowd and the leftovers are perfect for barbecue sandwiches the next day!

I bought this brisket at Left Bank Butchery, a butcher nearby that sells only locally raised meat. I’ve found that when you begin with really good ingredients, you don’t have to do much to them. This recipe is incredibly simple, and the brisket ends up so tender it practically falls apart.

The only hands-on cooking is giving the brisket a quick three-minute sear on each side before it goes into the slow cooker. After that, you can pretty much forget about it until dinner. The meat becomes melt-in-your-mouth tender, and the sauce left behind in the slow cooker is too good to waste so be sure to spoon it over the brisket when you serve it.

Even though mashed potatoes would be the perfect side on a cool fall evening, with temperatures hovering around 95 degrees yesterday, they felt a little too heavy. So I decided to serve the brisket with my Corn Salad (the recipe I shared yesterday), my mother’s baked beans, homemade pickled onions, coleslaw, sliced German Johnson tomatoes from the farmer’s market, cantaloupe, and warm rolls. It was one of those meals that felt perfect for a summer Sunday…easy to prepare, full of flavor, and even better shared around the table with family! Keep scrolling for the recipe!

Whether you’re feeding a crowd for a summer cookout or looking for an easy Sunday dinner, this brisket is one of those recipes you’ll find yourself making again and again. It’s simple enough for a busy weekend, special enough for company, and the leftovers are just as delicious the next day. If you give it a try, I’d love to hear what you think!

Thanks so much for reading today!

~XOXO Suzanne