The Perfect Slow Cooker Beef Brisket

🧂 Ingredients

• 3.3 lb beef brisket
• 14 oz ketchup

  1.5 cups
• 1.8 oz brown sugar

  1/3 cup
• 1/4 cup white wine vinegar

  or white vinegar
• 2.15 oz honey

  3 Tbsp
• 1.1 oz molasses

  2 Tbsp
• 1 Tbsp Worcestershire sauce
• 1/2 Tbsp smoked paprika
• 1/2 tsp mustard seed powder
• 1/2 tsp black pepper
• 2 Tbsp vegetable oil
• 1 Tbsp brown sugar
• 1/2 Tbsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp cumin powder
• 1/2 tsp ground coriander seeds
• 1/2 tsp dried oregano
• 1/2 tsp mustard seed powder
• 1/2 tsp black pepper

Instructions

• 1 Use paper towels to pat the beef dry.
• 2 Combine all the meat rub ingredients in a small bowl and mix well. Then, use
  your hands to rub it liberally all over the meat.
• 3 Combine all the ingredients in a small or medium saucepan and heat over low
  heat, stirring occasionally, until the sugar completely dissolves.
  
  Taste and adjust any of the ingredients to your liking.
• 4 Spread a thin layer of the BBQ sauce across the bottom of the slow cooker and
  add the seasoned meat. Pour the remaining sauce over it.
• 5 Cook for 8-10 hours on LOW (or 4 1/2-6 hours on HIGH).
  
  When the meat is ready, it should be fork tender, easily twisting in the meat,
  and no longer pink. If you have a thermometer, the internal temperature should
  be 195-215ºF/90-102ºC.
  
  The BBQ sauce should thicken during the cooking process. If it’s still too thin
  and you don’t plan to caramelize the meat, return the sauce to a saucepan for a
  few minutes to thicken and reduce.
• 6 If you want more of a browned, crisp, caramelized top, remove it from the slow
  cooker (without the sauce) to a large baking dish, brush it with oil, and bake
  in the oven at 390ºF/200ºC for 15 minutes or until brown spots start appearing.
• 7 Generously baste with the BBQ sauce and return to the oven for 5 minutes. Repeat
  that step and bake for a final 5-10 minutes until caramelized (refer to the
  image on the post for how it should look).
• 8 Leave the brisket to rest for at least 10 minutes to allow the juices to settle
  and distribute.
• 9 Use a long sharp knife to slice the meat against the grain into thin slices.
  Alternatively, you can use two forks to shred the meat.

Nutrition Info