Slow Cooker BBQ Beef Brisket with Apple-Cheddar Slaw

There’s something about a cold evening when you want comfort wrapped in a dish you can practically throw in the slow cooker and forget about until dinner. This BBQ beef brisket with apple-cheddar slaw is exactly that—tender, smoky, and just a little tangy from the slaw that’s been sitting on the counter all day waiting for us. I learned to make this back when I was just starting out with slow cooking, and it’s been my go-to for game day and lazy Sundays ever since. Give it a try and let me know what you think—I’d love to hear how it works for your family.

Slow Cooker BBQ Beef Brisket with Apple-Cheddar Slaw

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 25 minutes mins

Servings: 6 servings

Calories: 680

Ingredients Method Notes

Ingredients

  

Beef Brisket

• 3 lbs beef brisket, trimmed of hard fat ask your butcher to leave the flat cut intact

BBQ Sauce

• 1 cup smoky barbecue sauce a sweet and tangy variety works best
• 1 cup beef broth low sodium preferred
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika

Apple-Cheddar Slaw

• 4 cups shredded green cabbage pulled by hand rather than using a shredder for better texture
• 2 cups shredded red cabbage
• 1 cup shredded sharp cheddar cheese
• 1 medium Honeycrisp apple, thinly sliced Honeycrisp or Gala work best; they hold their shape and add a nice crunch
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1/2 tsp salt

Method

 

Prepare the Brisket

1. Pat the brisket completely dry with paper towels and trim away any hard chunks of fat cap, leaving only a thin layer to keep it moist during the long cook.
2. Place the brisket fat-side up in the slow cooker insert.

Make the Cooking Liquid

1. In a small bowl, whisk together the barbecue sauce, beef broth, apple cider vinegar, and smoked paprika until the vinegar is fully dissolved.
2. Pour the sauce mixture evenly over the brisket, making sure to get it under the meat as well as over the top.

Cook the Meat

1. Cover the slow cooker and cook on low for 8 hours, or until the meat is fork-tender and easily pulls apart with a fork.
2. Remove the brisket to a cutting board, tent loosely with foil, and let it rest for 15 minutes before slicing.

Prepare the Slaw

1. While the brisket cooks, combine the green cabbage, red cabbage, cheddar cheese, and sliced apple in a large bowl.
2. In a small jar, shake together the mayonnaise, apple cider vinegar, sugar, and salt until the mixture is uniform and slightly thickened.
3. Pour the dressing over the cabbage mixture and toss thoroughly until every piece is evenly coated.

Final Check and Serve

1. Slice the brisket against the grain into thin strips, then arrange on a serving platter alongside the slaw and spoon the remaining cooking liquid over the top for extra flavor.
2. Before serving, insert a food thermometer into the thickest part of the brisket to verify it has reached a safe internal temperature appropriate for your region, since slow cooker doneness can vary slightly based on appliance model and meat thickness.

Notes

Do not skip the step of trimming the hard fat cap from the brisket before cooking; if you leave it on, the liquid will never absorb into the meat properly and you will end up with greasy slaw. For the slaw, let it sit in the dressing for at least 30 minutes before serving so the cabbage wilts slightly and the flavors meld.

Food Safety Note: Always use a food thermometer to confirm your dish has reached a safe internal temperature before serving, and follow your country’s official food safety guidelines for meat, poultry, and slow-cooking. Cook times in this recipe are estimates — appliance and ingredient variation affects actual cook time.