Ingredients:

  • 3-4 lb (1.3-1.8 kg) beef brisket, point cut preferred, with some fat cap
  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, chopped (approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 green bell pepper, chopped (approx. 150g)
  • 1 red bell pepper, chopped (approx. 150g)
  • 1 12-ounce (355 ml) bottle of your favourite barbecue sauce
  • 1 cup (240 ml) beef broth
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) yellow mustard
  • 1 tablespoon (12g) brown sugar, packed
  • 1 teaspoon (5g) smoked paprika
  • 1/2 teaspoon (2g) garlic powder
  • 1/4 teaspoon (1g) black pepper
  • Salt to taste

Instructions:

  1. Trim excess fat from the brisket, leaving about 1/4 inch (6mm) of fat cap. Pat the brisket dry with paper towels.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side. Remove brisket from skillet and set aside.
  3. Add the chopped onion, garlic, and bell peppers to the skillet and sauté until softened, about 5-7 minutes.
  4. In a medium bowl, whisk together the barbecue sauce, beef broth, apple cider vinegar, Worcestershire sauce, yellow mustard, brown sugar, smoked paprika, garlic powder, and black pepper.
  5. Place the sautéed vegetables in the bottom of the slow cooker. Place the seared brisket on top of the vegetables. Pour the sauce evenly over the brisket.
  6. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, or until the brisket is fork-tender.
  7. Once cooked, carefully remove the brisket from the slow cooker and place it on a cutting board. Let it rest for at least 15-20 minutes before shredding with two forks or slicing against the grain.
  8. Return the shredded or sliced brisket to the slow cooker with the sauce to keep warm until serving. Adjust seasoning with salt and pepper to taste.