Slow Cooker BBQ Wagyu Beef Brisket
An easy way to make perfectly cooked BBQ Wagyu Beef Brisket at home
Servings: 6 people
Calories: 720kcal
Equipment
- slow cooker
Ingredients
dry rub
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp light brown sugar
- 1 tsp ground cumin
- 1 tsp ground mustard
- 1 tsp salt
- ½ tsp black pepper
brisket
- 3½ pounds New Zealand grass-fed Wagyu beef Brisket Flat trimmed (you can use up to 4 pounds)
sauce
- 2½ cups ketchup divided
- 1 cup light brown sugar divided
- ¾ cup apple cider vinegar
- 3 tbsp Worcestershire sauce divided
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cumin powder
- 1 tbsp ground mustard
- 1 tsp black pepper
Instructions
- Place all dry rub ingredients into a small bowl and whisk together until completely combined.
- Rub brisket all over with dry rub. Refrigerate for 30 minutes.
- Pour 2 cups ketchup, 3/4 cup brown sugar, vinegar, 1 tablespoon Worcestershire sauce, garlic powder, onion powder, cumin, ground mustard, and black pepper into a slow cooker and stir together.
- Place brisket into slow cooker, turning to coat. Cover slow cooker and cook on high for 5 hours.
- Remove brisket onto a foil lined baking sheet. Loosely cover with foil and set aside.
- Skim as much fat as possible from sauce and pour reserved sauce into a small saucepan, discarding fat.
- Stir in remaining ketchup, sugar and Worcestershire sauce and simmer for 15 minutes until sauce thickens.
- Set broiler to low.
- Brush half of the sauce over brisket and broil brisket for 4 to 5 minutes. Remove from broiler, thinly slice and serve with the remaining BBQ sauce.
Nutrition
Calories: 720kcal | Carbohydrates: 73g | Protein: 58g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 164mg | Sodium: 1607mg | Potassium: 1456mg | Fiber: 2g | Sugar: 61g | Vitamin A: 1100IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 8mg