Ingredients:

  • 3-4 pound (1.3 - 1.8 kg) beef brisket flat cut, trimmed of excess fat but with a thin layer remaining
  • 2 tablespoons (30 ml) vegetable oil
  • 2 teaspoons (10 g) kosher salt
  • 1 teaspoon (5 g) black pepper, freshly ground
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • 1/2 teaspoon (2.5 g) smoked paprika
  • 1/4 teaspoon (1.25 g) cayenne pepper (optional, for heat)
  • 1 cup (240 ml) beef broth, low sodium
  • 1/2 cup (120 ml) ketchup
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 2 tablespoons (30 ml) brown sugar, packed
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 ml) liquid smoke (optional, but highly recommended for that authentic smoky flavor)

Instructions:

  1. Pat the brisket dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Rub the spice mixture generously all over the brisket.
  2. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the brisket on all sides until deeply browned (about 3-4 minutes per side). This is crucial for building flavor!
  3. In a bowl, whisk together beef broth, ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, and liquid smoke (if using).
  4. Place the seared brisket in the slow cooker. Pour the BBQ sauce over the brisket, ensuring it's mostly submerged.
  5. Cover and cook on low for 8-10 hours, or on high for 4-6 hours. (Note: Cooking times may vary depending on your slow cooker. On high, check for tenderness earlier).
  6. Once the brisket is fork-tender, remove it from the slow cooker and let it rest for 15-20 minutes. Shred with two forks or slice against the grain.
  7. Serve the brisket with the sauce from the slow cooker. Ladle the sauce over the brisket.