Ingredients:

  • 4.25 lb beef brisket, flat cut with 1/4 inch fat cap
  • 0.5 cup beef broth
  • 0.25 cup brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tsp dry mustard
  • 1.5 cups BBQ sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp liquid smoke

Instructions:

  1. Dry the beef. Pat the 4.25 lb beef brisket completely dry with paper towels.
  2. Mix the rub. Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and dry mustard in a bowl.
  3. Season heavily. Rub the spice mixture over all sides of the beef, pressing it firmly into the flesh.
  4. Prepare the base. Pour the 0.5 cup beef broth into the bottom of the slow cooker.
  5. Position the meat. Place the brisket in the cooker, fat cap facing UP.
  6. Slow cook. Cover and cook on LOW for 10 hours.
  7. Whisk the glaze. In a separate bowl, mix BBQ sauce, vinegar, Worcestershire, and liquid smoke.
  8. Apply the sauce. Brush half of the sauce over the meat during the last 30 minutes of cooking until the glaze looks tacky and dark.
  9. Rest the meat. Remove the brisket to a cutting board and let it sit for 20 minutes.
  10. Slice and serve. Cut across the grain into thin strips and serve with the remaining sauce.