Ingredients:

  • 4.5 lb beef brisket flat
  • 3 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1/2 tsp cayenne pepper
  • 1 tbsp olive oil
  • 1 cup beef broth
  • 1/4 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tsp liquid smoke

Instructions:

  1. Pat the brisket completely dry with paper towels to ensure a mahogany-colored crust.
  2. Combine brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Coat the meat generously on all sides, pressing the spices into the flesh.
  3. Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat. Sear the brisket for 4–6 minutes per side until a dark, caramelized crust forms; remove and set aside.
  4. Whisk together beef broth, apple cider vinegar, Worcestershire sauce, soy sauce, and liquid smoke in a small bowl.
  5. Pour the braising liquid into the bottom of the slow cooker and place the seared brisket into the pot, fat-side up.
  6. Cover and cook on Low for 8 hours, or until the internal temperature reaches 200°F (93°C) and the meat probes with zero resistance.
  7. Transfer the brisket to a cutting board and tent loosely with foil. Rest for 20–30 minutes.
  8. Slice perpendicular (against the grain) into 1/4 inch thick slices.