As a Texas girl my favorite beef besides a steak cooked to perfection is Beef Brisket that melts in your mouth! I don’t always have the time to do it on the BBQ so this slow cooker version is the next best thing!
SLOW COOKER BBQ BEEF BRISKET version #2
RUB
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon avocado oil
2 teaspoons kosher salt
2 teaspoons garlic powder
1 tablespoon apple cider vinegar
1+ teaspoon black pepper, to taste
1 teaspoon onion powder
1-2 tablespoons FRESH chopped parsley
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon oregano
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper, optional
- Whisk together ALL ingredients.
- Massage the brisket. With the rub.
- Allow the brisket to marinate uncovered for 1-24 hours.
SLOW COOKER
1 cup 5 Monkeys BBQ sauce or your favorite BBQ sauce
1/4 cup homemade beef stock
1 tablespoon Bragg’s liquid aminos
1 large onion cut in half then sliced
2 1/2 pounds brisket
- Whisk together the BBQ sauce, stock, and liquid aminos in mixing bowl.
- Place 2 onion pieces in the bottom of the slow cooker.
- Add the brisket in the slow cooker fat side towards the heat source.
- Pour the sauce over the brisket.
- Cook 6-8 hours on the LOW until internal temperature is 175°.
BROIL
- Place a rack in the upper third of the oven.
- Preheat the oven to 450º.
- Line a baking sheet with foil or a wire rack is even better if you have one that’s broiler safe.
- Place the brisket on top.
- Pour the sauce through a sieve, discarding the fat.
- Baste the brisket with sauce.
- Place the brisket under the broiler and keep a close eye on it. When the brisket deepens in color and a ‘bark’ forms, remove from the oven.
REST
- Cover the brisket with foil and allow for the juices to redistribute for 15-20 minutes, the internal temperature will also rise another 10 degrees as the brisket rests.
- Slice against the grain and serve with your favorite sides