Ingredients:

  • 3.5 lbs beef brisket, flat cut with 1/4 inch fat cap
  • 1/4 cup brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 0.5 tsp cayenne pepper
  • 1 cup hickory or mesquite BBQ sauce
  • 0.5 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp liquid smoke
  • 2 tbsp apple cider vinegar

Instructions:

  1. Pat the brisket completely dry with paper towels.
  2. In a small mixing bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper.
  3. Massage the spice mixture firmly into all sides of the beef. For maximum flavor, let the meat sit at room temperature for 30 minutes before cooking.
  4. In the bottom of a 6-quart slow cooker, whisk together the BBQ sauce, beef broth, Worcestershire sauce, liquid smoke, and apple cider vinegar.
  5. Place the seasoned brisket into the slow cooker, coating it slightly with the braising liquid. Cover and cook on LOW for 8 hours (or HIGH for 5 hours) until the internal temperature reaches 195°F–205°F.
  6. Optional: Transfer the cooked brisket to a foil-lined baking sheet, brush with additional BBQ sauce, and broil for 3-5 minutes until the exterior is caramelized and mahogany in color.
  7. Rest the meat for 15 minutes before slicing against the grain to ensure maximum tenderness.