Ingredients:

  • 3-4 lb (1.3-1.8 kg) beef brisket
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp (30 ml) smoked paprika
  • 2 tbsp (30 ml) brown sugar, packed
  • 1 tbsp (15 ml) garlic powder
  • 1 tbsp (15 ml) onion powder
  • 1 tbsp (15 ml) chili powder
  • 2 tsp (10 ml) ground black pepper
  • 1 tsp (5 ml) dried thyme
  • 1 tsp (5 ml) kosher salt
  • ½ tsp (2.5 ml) cayenne pepper (optional, for heat)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) beef broth
  • ½ cup (120 ml) BBQ sauce
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) Worcestershire sauce

Instructions:

  1. Trim excess fat from the brisket, leaving a thin layer (about ¼ inch) for flavour and moisture.
  2. In a small bowl, combine all the rub ingredients.
  3. Generously coat the brisket on all sides with the spice rub, pressing it into the meat.
  4. Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until nicely browned (about 3-4 minutes per side).
  5. Place chopped onion and minced garlic in the bottom of the slow cooker.
  6. Place the seared brisket on top of the onions and garlic.
  7. In a separate bowl, whisk together beef broth, BBQ sauce, apple cider vinegar, and Worcestershire sauce. Pour the mixture over the brisket.
  8. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the brisket is fork-tender.
  9. Remove the brisket from the slow cooker and let it rest, loosely covered with foil, for at least 30 minutes before slicing against the grain.
  10. Shred or slice the brisket and serve with the braising liquid (skim excess fat if desired).