Side-by-side cook times, temperatures, and tips so you can decide which method works best.
Quick Answer
Slow Cooker is faster for brisket (about 10 min vs 60 min). Flat only, cut to fit. Good for weeknight brisket.
Slow cooker if you have the day, Instant Pot if you have an hour. Both give you tender brisket and neither gives you bark, so if bark is the point, neither of these is your method. The Instant Pot does the flat in 60 to 75 minutes plus release, which makes brisket a weeknight possibility at all. The slow cooker's 10 to 12 hours on low has slightly better texture for shredding and lets you leave the house. Both take the flat only, trimmed to fit: the point is too thick and too fatty for either. Finish under a broiler for 5 minutes if you want any crust worth the name.
Head-to-Head
Instant Pot
Slow Cooker
Cook Time
60–75 min + 15 min release
10–12 hrs low / 6–8 hrs high
Temperature
High pressure
Low or High
Notes
Flat only, cut to fit. Good for weeknight brisket.
