Slow Cooker Beef Brisket

Instructions

1. 1

   In a small bowl, mix 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon brown sugar, 1 teaspoon cumin, 1 teaspoon salt, and 1 teaspoon black pepper to create a dry rub. Coat the 3½ lbs beef brisket thoroughly on all sides with the rub, ensuring even coverage.

2. 2

   Place 1 large sliced onion and 4 smashed cloves of garlic in the bottom of a slow cooker to form a bed for the brisket. Lay the brisket fat-side up on top of the onions. Pour 1 cup beef broth around (not over) the brisket, and spoon ½ cup BBQ sauce over the top.

3. 3

   Cover the slow cooker and cook on LOW for 8–10 hours or HIGH for 5–6 hours. The brisket is done when it is completely tender and an instant-read thermometer reads between 200–205°F (93–96°C).

4. 4

   Once cooked, carefully remove the brisket to a cutting board using tongs. Let it rest for 15 minutes to allow the juices to redistribute.

5. 5

   Skim the fat from the cooking liquid in the slow cooker; pour a few spoonfuls back over the brisket to keep it moist. Slice the brisket against the grain into ¼-inch slices or shred it using two forks.

6. 6

   Serve the sliced or shredded brisket with additional BBQ sauce and the cooking juices drizzled on top for added flavor.