Slow-Cooked Beef Brisket

While your BBQ Sauce simmers and thickens, gather the ingredients for the brisket. A flat cut brisket (vs. a cut where it looks knobby) is best and ideally you want a brisket with nice fat layer. This is sometimes difficult to determine, as briskets are sold with the fat layer facing down, and the pretty red muscle facing the consumer. But if it's a flat cut you should be fine. Use a 4 - 5 lb brisket here.

1/4 cup of brown sugar

1/4 cup Paprika



1 tbsp garlic powder



1 tbsp onion powder



1 tbsp cumin



1 tsp. cayenne



Mix the rub together



Here's the brisket, fat side down, about 5 lbs.



Sprinkle generously with the rub



Turn over...Check out the nice fat cap!



Sprinkle liberally again



Wrap in plastic and let sit in the fridge 8 - 12 hours.



When ready to use, unwrap the brisket. Note: it smells as lovely as it looks!



Place in the slow cooker fat side UP.



Drizzle with one cup of the BBQ sauce that you made. You can certainly use store bought. My favorite store bought brand is KC Masterpiece. Used to be Texas Best but they sold the company a while ago and it is not the same recipe for whatever reason...



Cover the brisket with the sauce and cook...



I cooked this one on low for 10 hours. It came out unbelievable!



After about ten hours, remove the brisket and set aside. Let the cooking liquids settle for a few minutes and using a wide spoon, skim as much of the liquid fat on the surface as possible.


With a fork, poke holes all over the brisket and pour about one cup of the cooking juices. Cover loosely and let sit for about 30 minutes



After the 30 minute rest, slice the brisket against the grain and serve with the crockpot sauce and/or the BBQ sauce.



Here is the final dish.