Slow Cooker Smoked Paprika Brisket Recipe

Name: Slow Cooker Smoked Paprika Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Smoked Paprika; 1 Tablespoon Oregano; 1 Tablespoon Chili Powder; 2 Tablespoons Dark Brown Sugar; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1 teaspoon Sea Salt; 1 teaspoon Cumin; 4 pounds Corned Beef Brisket; 2 Tablespoons Apple Cider Vinegar; 2 Tablespoons Olive Oil Plus More For Brushing On The Meat; 1/2 cups Orange Juice; 2 Tablespoons Flour; 2 Tablespoons Water; Chopped Cilantro (optional, For Garnish)

Servings: persons

1 Tablespoon Smoked Paprika
1 Tablespoon Oregano
1 Tablespoon Chili Powder
2 Tablespoons Dark Brown Sugar
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Sea Salt
1 teaspoon Cumin
4 pounds Corned Beef Brisket
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Olive Oil Plus More For Brushing On The Meat
1/2 cups Orange Juice
2 Tablespoons Flour
2 Tablespoons Water
Chopped Cilantro (optional, For Garnish)

1
Combine the smoked paprika, oregano, chili powder, brown sugar, garlic powder, onion powder, sea salt and cumin in a bowl and set aside.
2
Prepare meat by brushing the surface with a little bit of oil before applying the spice rub.
3
Place the rubbed brisket into a Ziplock bag and refrigerate overnight.
4
If you dont have enough time, refrigerate for at least 4 hours before cooking.
5
Combine the cider vinegar, olive oil, and orange juice in a slow cooker.
6
Place the brisket in the cooker and cook on low for 8-10 hours.
7
Gently skim the dry rub off the surface of the brisket and mix it into the cooking liquid.
8
Remove the brisket from the cooker and slice.
9
Mix the flour and water in a small bowl to form a paste.
10
Add the paste to the pot and continue to cook until the sauce thickens, stirring occasionally.
11
Serve the brisket with gravy and chopped cilantro.

1299

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tablespoon Smoked Paprika, 1 Tablespoon Oregano, 1 Tablespoon Chili Powder, 2 Tablespoons Dark Brown Sugar, and more.

Yes, Slow Cooker Smoked Paprika Brisket falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Smoked Paprika Brisket

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions