If you ever settle for any store-bought rub or sauce after trying this recipe, Chuck Norris will personally kick your ass clear off the planet.
- Slow Cooker Potion:
- 4–5 lbs. beef brisket, trimmed of excess fat
- 1 cup water
- 1 tbsp. beef bouillon
- 2 tbsp. Worcestershire sauce
- 1 tbsp. soy sauce
- 1⁄2 cup BBQ Sauce (recipe below)
- Spice Rub:
- 2 tbsp. paprika
- 2 tbsp. packed brown sugar
- 1 tbsp. chili powder
- 2 tsp. each:
- Garlic powder
- 1 tsp. each:
- Onion powder
- Chipotle powder
- 1⁄2 tsp. dried thyme
- BBQ Sauce:
- 1 1⁄2 cups ketchup
- 1⁄3 cup molasses
- 1⁄3 cup packed brown sugar
- 1⁄4 cup seedless blackberry preserves
- 1⁄4 cup apple cider vinegar
- 1 tbsp. reserved Spice Rub from above
- 1 tbsp. Mesquite Liquid Smoke
Preheat oven to 425°. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy clean up. Set aside.
Spray slow cooker with non-stick cooking spray.
Trim brisket of excess fat and rinse and pat dry. If your brisket is extra long, slice it in half so it will fit in your slow cooker.
In a medium bowl, whisk together Spice Rub ingredients. Remove 1 tbsp. and add to a medium bowl to use in your BBQ sauce.
Rub all remaining Spice Rub evenly all over the meat, then place brisket on prepared baking sheet. (You can let it sit at room temperature for 30 minutes or refrigerate up to 24 hours if desired).
Bake uncovered for 30 minutes at 425° to sear meat.
Meanwhile, add all of the BBQ Sauce ingredients to the 1 tbsp. reserved Spice Rub and whisk to combine.
Remove 1⁄2 cup BBQ Sauce and add to slow cooker along with the rest of the Slow Cooker Potion ingredientsL 1 cup water, 2 tbsp. Worcestershire, 1 tbsp. soy sauce and 1 tbsp. beef bouillon. Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking).
Transfer brisket to slow cooker. It will be large so you will have to squish it in. Not all of it will be under the Slow Cooker Potion.
Cover and cook on low for 8–10 hours until brisket is very tender, flipping over half way through cooking. If your brisket is tough, it just needs to cook longer (I cooked it for 13 hours last time I made this!).
Remove brisket to a foil lined baking sheet. Brush with BBQ Sauce and broil 5–10 minutes, until slightly caramelized. Meanwhile, microwave or simmer remaining BBQ Sauce until warmed through.
Brush brisket again with BBQ Sauce and slice, chop or shred as desired.
Option: Make Ahead of Time!
I often cook my brisket until tender then remove the ceramic insert and refrigerate the brisket in the juices. The next day, I skim off all the hardened fat then cook on low in the slow cooker for 1–2 hours, until warmed through, and proceed with the last few steps.