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Slow Cooker Brisket With Beer BBQ Sauce

Slow Cooker Brisket Recipe

What’s better than a slow-cooked meal that’s ready to eat, when you’re ready to eat it?

Not to mention the fact that in the warmer summer month’s the heat is contained and not steaming up the kitchen. Win. Win.

This week’s #SundaySupper is all about slow cooker foods. Everything from appetizers to desserts can be made in a slow cooker and it can, and should, be used year-round as an easy and delicious method of food preparation. Our hostess for this week’s theme is Susan from the food blog Girl In The Little Red Kitchen.
Many thanks Susan, from me AND my slow cooker 🙂

If you’re one of those people who think that slow cooker foods are not as fancy and drool worthy as other forms of cooking, just feast your eyes on what’s coming. I think you just might have a change of heart, and it could not have been easier to make ~ Trust me when I tell you, it was mighty goooood eatin’ and fancy enough for company!


Serves: 8-10   Prep time: 20 minutes      Cook time:  5-6 hours

1  4-5 pound beef brisket
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
2 teaspoons chili powder
1 large red onion, sliced and separated into rings
4-5 cloves garlic, peeled and smashed lightly
3-4 fresh bay leaves
1 12 ounces can/bottle of beer
3 tablespoons sriracha (Asian hot chili sauce)
1/2 cup cocktail sauce
3 tablespoons brown sugar
1 cup water
2 tablespoons cornstarch
2 tablespoons water

-Mix the salt, pepper, garlic powder, smoked paprika, and chili powder to make a rub.
-Rub the seasonings on both sides of the meat and allow the meat to sit approximately 15 minutes.
-If necessary cut the meat to fit into the slow cooker.
-Place a layer of onion rings on the bottom of the cooker and place the meat on top of the onions.
-Add the remaining onions on top of the meat along with the garlic cloves and bay leaves.
-In a medium-size bowl whisk together the beer, sriracha, cocktail sauce, brown sugar and the 1 cup of water.
-Pour the beer mixture over the meat in the cooker.
-Cover and set the cooker to high and allow to cook for 5-6 hours (or you can do 10-12 hours on low if you need more time).
-Remove the brisket and the onions from the cooker and cover to keep warm.
-Take 3-4 cups of the cooker sauce and add it to a medium saucepan.
-Over medium heat, bring the sauce up to a low simmer.
-In a small cup, mix together the cornstarch and the 2 tablespoons of water.
-Pour the cornstarch mixture into the hot sauce and stir to thicken.
-Slice the brisket against the grain and top with the onions and thickened sauce.
**I made a cauliflower mash in place of mashed potatoes and topped it with some of the sauce. The potatoes were not missed!

Now go and grab your phone to take more pictures to share on social media (oh wait, maybe that’s just me). LOL!!!

Until we eat again,

To see all the other slow cooker recipes involved in this week’s #SundaySupper and to supply you with an endless wealth of inspiration and drool-worthy photos, check out the links below:

Low & Slow Breads & Starters:
Low & Slow Mains:
Low & Slow Sides:
Low & Slow Desserts:
Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog
German Chocolate Cookies
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Thursday 6th of June 2013

I am going to have to try this. Cheers

Family Foodie

Monday 20th of May 2013

Your photos of this brisket look incredible! The cauliflower mash sounds amazing with the brisket, as well!

Liz Berg

Monday 20th of May 2013

I'm adding brisket to my shopping list...bit time yummy!

Martin D

Sunday 19th of May 2013

Um...I had to close my mouth, which I noticed was agape when I saw the first picture in this post. Great looking photos, and recipe I don't do low and slow oftern (ok never), but if I do...