Ingredients:

  • 3.5 lb beef brisket
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp coarse salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 medium onions, sliced
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 cup BBQ sauce
  • 1 tbsp vegetable oil

Instructions:

  1. Pat the brisket dry with paper towels and apply the rub (brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne) generously to all sides, pressing it into the meat.
  2. Heat a skillet over medium-high heat with a splash of oil. Sear the brisket for 3-5 minutes per side until a deep, mahogany-colored crust forms.
  3. Remove the meat from the pan and quickly sauté sliced onions for 2 minutes to pick up the leftover brown bits (fond).
  4. Place the sautéed onions at the bottom of the slow cooker to act as a roasting rack.
  5. Whisk together beef broth, Worcestershire sauce, apple cider vinegar, and half of the BBQ sauce, then pour the mixture over the onions.
  6. Place the seared brisket on top of the onions. Cover and cook on LOW for 8 to 10 hours, or until the internal temperature reaches 202°F (94°C).
  7. Remove the brisket from the slow cooker, place it on a cutting board, tent loosely with foil, and let it rest for 30 minutes before slicing.