Slow Cooked BBQ Brisket

Adapted from RecipeTin Eats

Need 1/2 Boneless Brisket (4-5 pounds) ours come fresh (frozen and unsmoked)

1 tbsp olive oil

Rub: 1/2 Tbsp honey, 2 tsp smoked paprika, 1 tsp onion, 1 tsp garlic, 1/2 tsp cumin, 3/4 tsp mustard powder, 1 tsp salt, 1/2 tsp black pepper. I will often 2x or 4x the rub and leave out the honey.  Make sure to label your homemade rubs!

Sauce: 2 garlic cloves, 1/2 c apple cider vinegar, 1 1/2 cups ketchup, 1/4 cup brown sugar, 2 tsp black pepper, 2 tsp onion powder, 2 tsp mustard powder, 1 tsp cayenne pepper (to taste), 1 Tbsp Worcestershire sauce

Mix rub ingredients. Cover brisket in olive oil and rub all over brisket, can let sit in fridge up to 24 hours (optional)

Combine sauce ingredients in slow cooker. mix them then add the brisket; squish it in there as needed.

Slow cook on low for 8-9 hours

Remove brisket onto a jelly roll pan/tray

Pour liquid from slow cooker into saucepan and bring to simmer over medium high heat and reduce until thickened to syrup consistency.

Drizzle brisket with oil, then roast at 400 degrees for 15 minutes in oven 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 caramelized.

To serve, slice thinly across the grain and serve with remaining sauce. Serve with coleslaw and rustic bread.

No slow cooker? Bake at 320 for 4 hours covered, then uncovered for 30 minutes until fork tender. Baste every hour.