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I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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  1. Rosie!!!!! Oh my goodness!!!! Words can’t describe this recipe…….scrumptious! This is the best looking bisket I have seen in a looooong time! The juicy meat with the bark is calling my name. Definitely going on the menu ASAP. Pinned. Thanks for sharing!XOXO

  2. 5 stars
    Woooow! This recipe is unbelievably delicious! My sister sent me this recipe to try because I was wanting more recipes for my slow cooker. My family and I never had brisket before so I thought, let’s give it a try. It was so good, my kids were just complimenting on how yummy it was with every other bite lol. Thank you for sharing this with us Rosie!

  3. Hi!

    So I made this for my husband monday night and was ready for him to take burritos to work, tuesday morning. He absolutely!!! Loved them! Now problem is, im making his lunch today and since the brisket has sat over night in the fridge , it doesnt have same juciness and flavors it had tuesday.. And since his coworkers now just how good the burritos were, he wants me to make a few extra for a few of them. How can i fix the dryness and bring that flavor back , from the brisket sitting in the fridge over night? Fyi i shredded it (all) maybe thats why its dry…. But next time i wont…. Please help!

    • Hi Sonya! I’m glad that you liked the recipe! Next time reserve some of the juice from the slow cooker, and pour it over the shredded meat. That should keep in moist. XOXO

  4. 5 stars
    Lawd…made this today….and it is finger lickin GOOD! ! I used the flat brisket from Costco, and reduced the cooking time. ..did I mention…finger lickin GOOD!!! LOL Thanks for sharing

  5. Hi Rosie
    I just made your salsbury steak recipe it came out awesome, this is the next one i want to try But my husband is from southeren Texas he doesn’t like vinager tasting brisket can i leave the vinager out? Is there something else i should add ti replace the liguid in the slow cooker?
    Thank you for all your wonderful recipes! I now have lots of new things to make.

  6. Hi Rosie,
    Thank you so much for your recipes. All of your recipes are on point and delicious. I have no doubt that this will be the same. At my local grocery store they have Corned Beef Brisket. Is this the same as Beef Brisket? The picture did not look like a Corned Beef Brisket. Thank you for your help.

  7. Im backkkkkkk! lol! So i took your advice and i kept
    The juice from the brisket to keep it moist, it was such a hit the first time lol I literally made it three times in about a week maybe a week in a half because my husbands coworkers absolutely loved it lol. Someone even asked if i could make a 13-14lb brisket for him, i was like ummm i dont know about that lol, i am brisketed out. But i loved it and so did my husband and his coworkers, so thank you for the tips. HEY! Do you have a one bake recipe like veggies and meat all in one dish? I saw one on fb, this woman had salmon with corn , broccoli, red potatoes and it actually looked pretty good. She used olive oil, parsley, old bay, butter …. Id love to see your spin on a dish like that! Thank you again!!

    • Hi Sonya! I will definitely work on more ” one pot” dishes! I’m glad that everyone liked the brisket recipe! I’m going to upload recipes for leftover brisket soon. LOL

  8. 5 stars
    Hi Rosie I made the barbecue brisket recipe and everyone loved it. I came back to your website to find the barbecue rub recipe so I can make it again but couldn’t find it can you please help?

  9. I have a brisket that is a little under 4 pounds. Would I still cook it for 12 hours? It’s only my husband and I and I thought the 7-8 pound might be too big. I’m very anxious to try this. It looks delicious!

  10. What do you think about putting the rub on the brisket and letting it set overnight in the frig. Then popping it in the slow cooker in the morning to cook? Would the flavors be too intense? Would it change the texture of the meat? Anxious to try it. Have a brisket thawing in the frig now.

  11. First timer here. My crockpot doesn’t have low to high it goes by temperature, what temperature should I use? Thank you

  12. 5 stars
    This brisket was such a hit this holiday dinner! I didn’t have 12 hours to cook so I slow cooked mine for 6 on high and it was AMAZING! Thanks for the easy and tasty recipe and can’t wait to see what other goodies are on your website!

  13. Sorry i forgot to mention how many hours to cook on for 2.17 brisket that will make it tender enough for me to shred the meat when its done ?

  14. Hi i keep posting my question and it seem like it gets deleted . i just wanted to know how long u cook a 2.18 lb brisket for in the crockpot ?

  15. 5 stars
    This recipe rivals, if not surpasses other briskek dishes I’ve had, including those from BBQ establishments. People’s tastes for things will always be subjective, but for those who know what they want in a roast or any other recipe involving their favorite cuts of meat, they can tell almost right away just by looking at the recipe and I already knew by looking at yours! The rub alone was delicious!!! Thank you for a FANTASTICK Brisket recipe!!!

  16. This was excellent ! I will make it again when I have company so that they too can enjoy it.

    Thank you,


  17. 5 stars
    Can you make gravy from the juice left over from the slow cooker? do you have a recipe for that? I would love to try to make it this weekend.

  18. Hi Rosie! I’m about to give your recipe a try. I have a 5 pound brisket. Is 12 hours on low too long? I noticed the brisket in your sample recipe is 8 pounds. Also, will I have any issues with cutting the brisket while it’s hot? Lastly, I have an internal temperature gauge. What should the internal temperature of the Brisket be after cooking. Thank you!

  19. Hi Rosie!
    I found this recipe on Pinterest, and I have 2 crockpots almost done. (My dad gave us a Huge brisket and I had to cut into 3 pieces to fit my crockpots.)
    My question is: once done, can I leave in the crockpot a while and then put it into the oven to create the Bark? It’s gone from midnight until noon.

    Thank you for your help! And the deliciously smelling house!

  20. 5 stars
    Made this last night to serve today. Followed the recipe exactly and will be making it for Memorial day. Can’t say enough. This is great! We have our own farm raised beef and This will now be a go to recipe. Thank you

  21. 5 stars
    This was flippin’ awesome. I was out of liquid smoke but substituted smoked paprika so probably a similar effect. Couldn’t believe how it tasted and carved like authentic smoked bbq. Will be using this recipe again.

  22. 5 stars
    Hi, Rosie! Thank you so much for sharing this awesome recipe!!! I didn’t mean to buy brisket because I’ve never tried to cook before. However, it was sale and my husband wanted me to do cook somehow!!! Pinterest saved my life!!!! I found your brisket picture. Fewest ingredients and fewest steps… I cooked this yesterday for Father’s Day dinner!! Everybody LOVED it!!! Your homemade BBQ rub is also AWESOME!! I just love your technique: Rub, cook in slow cooker, Broil and rest. These are easy steps and definitely foolproof!!!! Thank you, thank you, thank you!!!!

  23. 5 stars
    Wow!!! I was skeptical at first, but since my husband didn’t make it over the weekend (in the smoker), I decided to try and have meat ready for dinner today (Tuesday) before it was “too old”; if it wasn’t for brisket sandwiches, I could at least shred it and make tacos, but…

    It was awesoooooome!! I can say that it was better than the one in the smoker!! Thank you for the recipe, delicious!!
    The fat tasted great and kept the meat super moist!

  24. I am making it for the first time today in the slow cooker as we speak. Mine was a little big for th crockpot curled up a little on the sides do you think it will still be ok in the crockpot?

  25. Searching Pinterest for a recipe for beef brisket and came across yours. Heading to the store tomorrow! looks fabulous. Thanks for sharing your recipe.

  26. 5 stars
    Hi Rosie,
    Looks really juicy. can’t wait to try it. i do not have a dry rub recipe yet. i just bought a brisket today. i will be making this soon

  27. 5 stars
    Hey Rosie, thanks for sharing this tasty looking recipe. I was wondering, you know the seasoning packet that normally comes with corn beef briskets, should I not add that to this recipe? I didn’t see you use it but I was just wondering. Thanks so much and have a great holiday.

      • Okie doke, thanks for the fast reply. I guess I was a bit confused because the meat I purchased says “corn beef brisket.” So I’ll stick to the corn beef slow cooker recipe. Glad I asked before I started cooking lol. Thanks again

  28. 5 stars
    Can’t wait to try this. By the way I have a slab of corned beef that was on sale. Do you by chance have a recipe for it via slow cooker or oven? I’ve never cooked one. Looking forward to subscribing.

  29. 5 stars
    Happy New Years, just made this for our New Years Lunch and wow!!! My company absolutely devoured the brisket, they loved it, and i loved it as well, easy no brainer but man, it was absolutely delicious, thanks for a great recipe Rose, looking forward to more great meals, thank you.

  30. Thank you for this amazing recipe! I would usually smoke my brisket but we just moved and I didn’t want to drag it out. My hubby was skeptical about putting in the crockpot but needless to say he went back for thirds!

  31. Hi Rosie!
    I can’t wait to try this recipe. I tried your bbq rub on boneless pork chops and my 12 year old daughter loved it. Can you please tell me approximately how much rub you used before you added the liquids? Thank you!

  32. Hi Rosie, just made my brisket and it looks fab. I’m just letting it rest at this point. I was wondering how do you store your leftover brisket? Should I pour some of the leftover juices over the brisket to keep it moist? The “juices ” looks to good to waste. Thanks in advanced for the pointers.

  33. Hi Rosie, your recipe mentions a BBQ rub. Do you have one you specifically use or recommend? I can’t wait to try this recipe this week.

  34. 5 stars
    I made this last night/this morning. This was my first brisket ever, so I chose this recipe carefully. I bought the brisket on sale, and since I knew nothing about brisket I had the butcher choose it for me. I followed the recipe to the letter and I have to say that I was skeptical about the bark part, I didn’t see how it could make a nice bark after being in the crock pot all night. I put it under the broiler, and voilà! It barked! Woof! Now, I’m a believer! My very first attempt at a brisket was highly successful due to your video/recipe! This is better than any brisket I have ever eaten!

  35. Oh my! This recipe is amazing. I’m so glad I found this as I’m sure your recipe will be a repeat and favorite. Thank you for sharing with all of us. Rosie, you are simply amazing!!!

    ***I put together a video. You can find it @ Carey Weisweaver, Arbonne Independent Consultant within FB.

  36. Hi Rosie. I’ve never seen liquid smoke in my part of the world. Can I leave it out or what can I substitute it with? Thanks

  37. Hey Rosie, would love to try this recipe out soon! My question is, can I make this ahead of time and how should I heat it up? My party is at 6pm and I would like to make it the evening before since it requires 12 hrs. Thank you thank you!

  38. Hi Rosie, I love brisket and I’m trying this tomorrow! Did you used all the Rub, for the meat? Thank you!

  39. 5 stars
    A-MA-ZING!!!!! Thanks for sharing this awesome recipe with the rest of the world! 😀 You’re the best!

  40. 5 stars
    I had given up on brisket , I had a piece in the freezer and had to use it . I came across your recipe and tried it !! OMG Rosie ! This was the best … since it was a smaller piece I slow cooked it for 10 hours instead of 12.. everyone loved it ..Thank you so much for sharing !!! Now with your recipe in hand , I’m ready to tackle brisket once again !!

  41. Hi Rosie!

    My husband bought a salt and pepper brisket at Aldi, I think it’s already rubbed with salt and pepper if that makes sense. Would I need to adjust the rub so it doesn’t get too salty or too peppery? Thanks!

  42. 5 stars
    When you use the broiler, are you using high or low?

    Sorry if this was asked previously. I believe I read through the comments completely and I’m not seeing this.

    Thanks in advance!

  43. I made this on Christmas and everyone LOVED it. I can’t really afford to make brisket all the time but on holidays and special occasions I will use this recipe for now on. I’m going to make your black eyed peas on New Years Day and I hope they are just as delicuous

  44. 5 stars
    Amazing! Made for Easter and it was a huge hit! Followed your rub and recipe to a T and even reheated the day after it was moist and flavorful! Thank you gor making me look like a pro!

  45. 5 stars
    Hi rose i used my ninja foodi airfryer/pressure cooker to cook my brisket and i used the broil function on that without having to take out the meat and it browned nicely

  46. I never leave reviews but just had to after I tried your recipe!! WOW!! I put the rub on the night before and let it marinate in the fridge. Added some cumin and hot and sweet paprika. Put the brisket over a bed of sliced onions, then pureed the juices and onions. The brisket with the bark was soooo good. So juicy!! Great flavor too!! I’ve been missing my smoker but this more than did the trick!! Thanks for a wonderful recipe!! Posted a picture of it on your Pinterest recipe site!

  47. 5 stars
    Excellent. Great flavor. 2.27 lb. 6 hours- 4 hours wrapped- 2 hours unwrapped. I did NOT trim fat cap, usually I do. I had lots of juice when I unwrapped. I injected some back into the meat while the slow cooker perfectly darkened the brisket. I usually smoke my briskets. My husband said this was my best brisket yet. Fell apart – so juicy and lots of flavor. ❤️❤️❤️

  48. I love your recipes. My turkey wings, your turkey wings are now our favorites. I have recipes of yours I can’t wait to cook. You are the bomb.

  49. Thank you, Rosie, for this fabulous brisket recipe. It was excellent. Today was the first time I cooked a brisket, and this recipe was so easy to follow and make. You are a truly appreciated.

  50. I have been making this for a long time! It’s the best beef brisket ever! Taste like it’s been a smoker all day

    • – If your brisket is frozen, make sure to transfer it to the fridge a couple of days ahead to thaw it out slowly.

      – Before reheating, let the brisket sit out to reach room temperature, which takes about 30 minutes to an hour. This helps it heat evenly.

      -Preheat your oven to a low temperature, around 250-300°F. The low and slow approach is key here.

      – Wrap the brisket in foil. Tip: adding a bit of beef broth or its original juices can keep it nice and moist.

      – Place it in the oven. It might take around 45 minutes to an hour, but start checking at 30 minutes to avoid overcooking.

      – Aim for an internal temperature of about 165°F. A meat thermometer comes in handy for this.

      – Give it a 10-minute rest after taking it out of the oven. This step is crucial for juicy brisket.

      – For the best texture, make sure to slice the brisket against the grain.