5 from 9 votes
Overhead, landscap shot of Slow Cooker Apricot Bourbon Beef Brisket partially sliced on a white cutting board with a wood handled knife tucked under a few slices of the brisket and a ramekin of sauce and salt next to the brisket.
Slow Cooker Apricot Bourbon Beef Brisket
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins

Ultra tender, flavor packed slow cooker apricot bourbon beef brisket.  Melt in your mouth brisket slathered with a sticky, sweet apricot bourbon glaze.  Set it and forget it in the crock pot, then be prepared to fall head over heels in love with this brisket!  It's easy to prepare, bursting with flavor and perfect for entertaining or summer BBQ's!

Course: Main Course
Cuisine: American
Keyword: apricot, beef, bourbon, brisket, Crock pot, Easy, Slow Cooker
Servings: 8
Calories: 116 kcal
  • ¼ Cup + 1 TBS Light Brown Sugar packed & divided
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • ¼ tsp Cinnamon
  • 2 tsp Kosher Salt
  • ½ tsp Ground Black Pepper
  • 1 3-4 pound Flat-cut Brisket , fat cap trimmed to 1/3-1/6’’
  • 2 cloves Garlic – minced
  • 1 (12 ounce) Bottle Stout
  • ½ Cup Bourbon
  • 1 TBS Worcestershire Sauce
  • 2 TBS Soy Sauce
  • 2 tsp Onion Powder
  • ½ tsp EACH: Celery Salt & Dried Thyme
  • 1 ¼ cup Apricot Preserves
  • ½ Cup Bourbon
  • 1 TBS Soy Sauce
  1. Make Rub: Combine 1 tablespoon brown sugar with remaining rub ingredients in a small mixing bowl. Set aside.
  2. Prepare Brisket: Score the fat on top of the brisket with a paring knife. Massage the rub thoroughly onto ALL sides of the brisket, being sure to rub into the slits on the fat side. OPTIONAL: If time permits, transfer the brisket into a large baking dish, cover with plastic wrap and refrigerate for 30 minutes-24 hours.
  3. To braise brisket in the slow cooker: Combine the remaining ¼ cup sugar, garlic, stout, bourbon, Worcestershire, soy sauce, onion powder, celery salt and thyme in a slow cooker. Whisk to combine. Add the rubbed brisket to the slow cooker, fatty side facing up, squishing the brisket in if needed.
  4. Cover and slow cook until the brisket is very tender to touch but still holds its shape, about 7 ½ -8 ½ hours on LOW or 4-5 hours on HIGH (assuming you used a 3 pound brisket, if you used a 4 pound brisket cook 9 ½ - 10 ½ hours on LOW or 4 ½ - 5 ½ on HIGH).
  5. Meanwhile, make the glaze: In a small saucepot, whisk together the preserves, bourbon and soy sauce. Season with salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to maintain simmer and cook, stirring frequently, for 10-15 minutes or until reduced to a glaze-like consistency (glaze will continue to thicken as it stands). Remove from heat and adjust for seasoning with salt and pepper. Reserve ¼ cup of the glaze for serving. Set both aside.
  6. When brisket is done braising in the slow cooker: Preheat oven to 400 degrees F. Remove brisket from slow cooker and transfer it to a large baking dish. Brush the top of the brisket with the glaze. Transfer to the oven and bake for 10 minutes. Remove brisket from the oven, brush it again with glaze, and return it to the oven for an additional 5-10 minutes, or until caramelized on top.
  7. To serve: Remove brisket from oven and transfer to a cutting board. Allow to rest for 10 minutes before slicing the brisket thinly against the grain. Serve with the reserved glaze on the side. Enjoy!

Recipe Video

Recipe Notes
  1. Read the Recipe all the way through first.  Optional, but recommended, let the brisket marinate in the rub for at least 30 minutes.
  2. You can finish the brisket in the oven or on the grill!  
  3. Make sure you slice your brisket AGAINST the grain to ensure tender texture!  To do this, look for the direction of the grain (which way the muscle fibers are running), and then slice across (or against) them, rather than parallel to them
  4. Feeding a crowd?  You will need 1/2 pound of TRIMMED brisket per person, or 3/4 pound of UNTRIMMED brisket per person.
  5. To Make the Brisket in Advance:
    1. Follow instructions on recipe through cooking in slow cooker. Strain and tansfer the cooking liquid to a container and store in the refrigerator.
    2. Refrigerate the cooked brisket overnight, covered in the refrigerator. 
    3. When ready to cook, remove the brisket from the refrigerator and allow to come to room temperature for 30 minutes. Preheat oven to 300 degrees F.
    4. Pour half of the cooking liquid onto brisket. Cover tightly with aluminum foil and cook until brisket is warmed throughout, about 30 minutes.
    5. Continue with recipe as directed, making the glaze, coating the brisket and finishing it in the oven.
Nutrition Facts
Slow Cooker Apricot Bourbon Beef Brisket
Amount Per Serving
Calories 116
% Daily Value*
Sodium 984mg43%
Potassium 61mg2%
Carbohydrates 11g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 125IU3%
Vitamin C 0.8mg1%
Calcium 14mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.