Slow Cooker Beef Brisket

SERVES 8-10  |  PREP TIME 10 Min  |  COOK TIME 8 Hours 40 Min

4-5 pounds beef brisket, trimmed of excess fat
1 cup water
2 tablespoons Worcestershire sauce
1 tablespoon reduced sodium soy sauce
1 tablespoon beef bouillon
1/2 cup homemade barbecue sauce (recipe below)

Preheat oven to 425°F. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy clean up. Set aside. Spray 6 quart (or larger) slow cooker with non-stick cooking spray.

Trim brisket of excess fat and rinse and pat dry.  

Add 1 tablespoon Spice Rub to a medium bowl for the barbecue sauce and set aside.
Rub all remaining Spice Rub evenly all over the meat then place brisket on prepared baking sheet. (You can let sit at room temperature for 30 minutes or refrigerate up to 24 hours if desired).  Bake for 30 minutes at 425°F to sear meat. 

Meanwhile, add all of the Barbecue Sauce ingredients (recipe to follow) to the 1 tablespoon reserved Spice Rub and whisk to combine. Remove 1/2 cup barbecue sauce and add to slow cooker along with water, Worcestershire, reduced sodium soy sauce and beef bouillon.  Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking).

Using tongs (so you don’t burn yourself) carefully transfer the brisket to slow cooker.  It will be large so you will have to squish it in. Not all of it will be under the liquid. 

Cover and cook on LOW for 8-10 hours until brisket is very tender, flipping over half way through cooking. Remove brisket to a foil lined baking sheet.  Brush with barbecue sauce and broil 5-10 minutes, until slightly caramelized.   Meanwhile, simmer barbecue sauce until warmed through.

Brush brisket again with barbecue sauce and slice across the grain.  Serve with remaining barbecue sauce. 
Spice Rub
2 tablespoons paprika
2 tablespoons packed brown sugar
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon ground chipotle pepper
1 teaspoon black pepper
1 teaspoons onion powder
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional for more heat)
In a medium bowl, whisk together Spice Rub ingredients.

Barbecue Sauce
1 tablespoon Spice Rub (recipe above)
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 tablespoon mesquite liquid smoke (optional but recommended)

MAKE AHEAD:  I often will cook my brisket until tender then remove the removable ceramic insert and refrigerate the brisket in the juices.  The next day, I skim off all the hardened fat then cook on low for 1-2 hours until warmed through. 

RECIPE NOTES: Liquid smoke can be found next to the barbecue sauce in most grocery stores. It adds a wonderfully smoky flavor.

Recipe developed by Jen Sattley for The Slow Roasted Italian
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