Ingredients:

  • 4 lb beef brisket
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 medium yellow onion, sliced
  • 1 cup BBQ sauce
  • 1 tbsp unsalted butter
  • 1 tbsp vegetable oil

Instructions:

  1. Pat the brisket dry with paper towels and apply the dry rub (brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper) generously to all sides.
  2. Heat a skillet over medium-high heat with a splash of oil. Sear the beef for 3–5 minutes per side until a mahogany-colored crust forms.
  3. Place the sliced onions at the bottom of the crockpot to create a natural roasting rack.
  4. Set the seared brisket on top of the onions.
  5. Pour the beef broth, Worcestershire sauce, and soy sauce around the sides of the meat, ensuring the top crust remains dry.
  6. Cover and cook on Low for 8 hours until the meat reaches an internal temperature of 203°F (95°C).
  7. Remove the brisket from the slow cooker, transfer it to a cutting board, tent loosely with foil, and let it rest for 20 minutes.
  8. Optional: Heat BBQ sauce and butter together to create a glaze and apply to the rested beef before slicing.