Ingredients:

  • 3.5 lb beef brisket, flat cut
  • 2 large yellow onions, thickly sliced
  • 4 cloves garlic, smashed
  • 1 cup low sodium beef bone broth
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp coarse kosher salt
  • 1 tsp cracked black pepper
  • 0.5 tsp cayenne pepper
  • 0.5 cup tomato-based BBQ sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar

Instructions:

  1. Pat the brisket completely dry with paper towels to ensure a high-quality sear.
  2. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne. Massage the spice rub into all sides of the brisket.
  3. Heat oil in a heavy cast iron skillet over medium-high heat. Sear the brisket for 3 minutes per side until a dark, mahogany-colored crust forms. Remove meat and set aside.
  4. Deglaze the skillet with a splash of the beef broth, scraping up any browned bits (fond).
  5. Place the sliced onions and smashed garlic at the bottom of the slow cooker to act as a natural rack.
  6. Position the seared brisket on top of the onions, fat-side-up. Pour the beef broth around the sides of the meat.
  7. Cover and cook on Low for 8 hours 20 minutes until the meat is fork-tender and reaches an internal temperature between 195°F and 203°F (90-95°C).
  8. Remove the brisket from the cooker and let it rest on a cutting board for at least 15 minutes before slicing against the grain.
  9. Reheat slices in a baking dish with a few spoonfuls of the sauce, cover with foil, and warm in a 300°F (150°C) oven for 15 minutes.