Ingredients:

  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 3 lb beef brisket (flat cut)
  • 1/2 cup low-sodium beef broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 cup unsweetened tomato sauce
  • 2 tbsp tomato paste
  • 2 tbsp maple syrup
  • 1 tsp liquid smoke
  • 1/2 tsp cayenne pepper

Instructions:

  1. Pat the beef brisket dry with paper towels and generously coat all sides with the dry rub, pressing it into the meat.
  2. Heat a skillet over medium-high heat and sear the brisket for 3–5 minutes per side until a mahogany-colored crust forms. Transfer the meat to the slow cooker.
  3. Pour the beef broth, apple cider vinegar, and Worcestershire sauce around the sides of the meat. Cover and cook on LOW for 8 to 9 hours until the internal temperature reaches 205°F (96°C).
  4. Remove the brisket to a cutting board and let it rest for 15 minutes.
  5. Using two forks, shred the beef against the grain into chunky pieces.
  6. Whisk together the unsweetened tomato sauce, tomato paste, maple syrup, liquid smoke, and cayenne pepper. Toss the shredded beef with the glaze until evenly coated.