Ingredients

• ▢ 3 – 4 lb beef brisket
• ▢ 1 tbsp olive oil

Rub:

• ▢ 1 tbsp brown sugar
• ▢ 2 tsp paprika powder
• ▢ 1 tsp onion powder
• ▢ 1 tsp garlic powder
• ▢ 1/2 tsp cumin powder
• ▢ 3/4 tsp mustard powder
• ▢ 1 tsp salt
• ▢ 1/2 tsp black pepper

BBQ Sauce: (store bought works too! We recommend Bob’s Bitchin 😉

• ▢ 2 garlic cloves , minced
• ▢ 1/2 c apple cider vinegar
• ▢ 1 1/2 c ketchup
• ▢ 1/2 c brown sugar , packed
• ▢ 2 tsp EACH black pepper, onion powder, mustard powder
• ▢ 1 tsp cayenne pepper
• ▢ 1 tbsp Worcestershire sauce

Instructions

1. Mix Rub ingredients. Rub all over the brisket. If time permits, leave for 30 min to 24 hours in the fridge.
2. Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
3. Slow cook for 8- 10 hours.
   1. Pressure Cook for 2 hours
   2. Bake at 320F for 4 hours covered, and 30min uncovered.
4. Remove brisket onto a tray.
5. Pour liquid in the slow cooker into a saucepan. Bring to a simmer over medium-high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
6. Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelizes and looks like the photos. (See note for BBQ option)

TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders.