This slow cooker 4-ingredient bacon wrapped brisket is one of those dinners that looks like you fussed all day, but it’s actually weeknight-easy. My sister made it for a family get-together, and we all hovered around the pan picking at the crispy, salty bacon crust until it was basically gone. The magic is in the combo of smoky bacon and a simple rub that turns into a glossy, savory crust while the brisket slowly becomes fork-tender. Everything happens in the slow cooker while you’re at work or running kids around, then a quick blast under the broiler crisps the bacon so everyone fights over the edges.
Serve thick slices or big chunks of the bacon wrapped brisket on a platter, spooning some of the rendered bacon-beef juices over the top. It’s fantastic with creamy mashed potatoes or garlic roasted potatoes to soak up the drippings, plus something bright like a simple green salad or steamed green beans. If you have leftovers, pile the brisket and crispy bacon onto toasted buns with a swipe of BBQ sauce or Dijon mustard for easy sandwiches. A side of coleslaw, pickles, or roasted carrots rounds everything out without adding much extra work.
Slow Cooker 4-Ingredient Bacon Wrapped BrisketServings: 6
Ingredients
3 to 4 lb beef brisket, trimmed of excess thick fat
1 tbsp kosher salt (or 2 tsp fine sea salt)
1 tbsp freshly ground black pepper
12 to 16 slices thick-cut bacon (enough to wrap the brisket in a single snug layer)
Directions
Pat the brisket dry with paper towels. This helps the seasonings stick and encourages a better crust later.
Season the brisket all over with the kosher salt and black pepper, rubbing it into every surface and into any creases. Don’t forget the sides and ends.
Lay a large sheet of foil on your counter, then lay a slightly larger sheet of parchment or a second piece of foil on top. This will make it easier to lift the brisket later. Place 6 to 8 slices of thick-cut bacon in a row on the foil, slightly overlapping, to create a “bacon blanket” that’s about as wide as the brisket.
Set the seasoned brisket on top of the bacon slices, fat-side down if there’s still a fat cap. Lay the remaining bacon strips over the top of the brisket, again slightly overlapping, so the meat is completely covered in a snug bacon layer.
Carefully wrap the bacon around the brisket, tucking the ends under as best you can. Use the foil underneath to help you roll and hold everything in place. You don’t need toothpicks; the bacon will tighten as it cooks.
Lift the foil-supported brisket and transfer it into the slow cooker, bacon seam-side down so it stays wrapped. If needed, crumple the foil edges a bit to help the brisket fit, but keep the top open so the bacon is exposed to heat and can render.
Cover and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours, until the brisket is very tender and easily pulls apart with a fork. The bacon will be cooked through and browned but not fully crisp yet, and there will be a good amount of rendered fat and juices in the bottom.
About 15 to 20 minutes before serving, preheat your oven broiler to high and line a rimmed baking sheet with fresh foil. Using two spatulas or sturdy tongs, carefully lift the bacon wrapped brisket out of the slow cooker and place it on the prepared baking sheet. Spoon a little of the rendered bacon-beef juices from the slow cooker over the top for extra flavor and shine.
Place the brisket under the broiler on the upper-middle rack and broil for 3 to 6 minutes, watching very closely, until the bacon is deep golden brown with caramelized, crispy edges. Rotate the pan once if needed so it browns evenly. The goal is a crispy, savory crust without burning the bacon.
Let the bacon wrapped brisket rest on the pan for 10 to 15 minutes so the juices redistribute and the bacon crust sets slightly. Then slice against the grain into thick slices or pull it into big chunks, making sure every portion gets some of that crispy bacon exterior. Serve right from the foil-lined pan, spooning any juices over the meat.
Variations & Tips
For a slightly sweeter, more BBQ-style crust, rub 1 to 2 teaspoons brown sugar into the salt and pepper before seasoning the brisket (this technically adds a fifth ingredient, but it’s a good option if you’re not strict about the 4-ingredient rule). You can also swap half of the black pepper for smoked paprika for extra smoky flavor without changing the ingredient count, or use a peppered thick-cut bacon to boost the crust’s kick. If your brisket is very lean, leave a bit more of the fat cap on so it stays moist during the long cook. For easier weeknight prep, season and wrap the brisket in bacon the night before, then cover and refrigerate the whole foil-wrapped package; in the morning, transfer it straight to the slow cooker and start it on LOW. Leftovers keep well and re-crisp nicely under the broiler—spread pieces out on a foil-lined pan, drizzle with a spoonful of the saved juices or a bit of water, and broil briefly until the bacon edges are sizzling again.
