Ingredients:

  • 3-4 lbs Beef Brisket (trimmed)
  • 1/4 cup packed Brown Sugar
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Kosher Salt
  • 1 Tbsp freshly ground Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp ground Cumin
  • 1/4 tsp Cayenne Pepper (optional)
  • 1 cup low sodium Beef Broth
  • 1/4 cup Apple Cider Vinegar
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp Liquid Smoke (optional)
  • 1 medium Yellow Onion (roughly chopped)
  • 1 cup Barbecue Sauce (your favourite)

Instructions:

  1. In a bowl, whisk together the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, cumin, and cayenne pepper (if using) to create the rub.
  2. Pat the brisket completely dry with paper towels. Generously rub the spice mixture all over the meat, pressing it firmly into all surfaces.
  3. Optional Searing: Heat a splash of oil in a large skillet over medium-high heat. Sear the brisket on all sides for about 2 minutes per side until a nice brown crust forms.
  4. Place the chopped onion into the bottom of the slow cooker insert. Place the seasoned brisket on top of the onions.
  5. Whisk together the beef broth, apple cider vinegar, Worcestershire sauce, and liquid smoke (if using). Pour this braising liquid around the sides of the brisket.
  6. Cover the slow cooker. Cook on LOW for 8–10 hours or on HIGH for 4–5 hours. The meat is done when it is extremely tender and easily shreds.
  7. Carefully remove the brisket from the slow cooker and place it on a large cutting board. Use two forks to shred the meat, discarding any large pieces of fat.
  8. Skim off any excess fat from the liquid remaining in the slow cooker pot. Return the shredded meat to the pot. Stir in the 1 cup of barbecue sauce until the meat is thoroughly coated.
  9. Keep the meat warm on the 'Keep Warm' setting for 15–30 minutes before serving on soft buns to allow it to soak up the final sauce flavours.