Slow Cooker Barbeque Brisket                marydukecooks.com

Slow Cooker Barbecue Brisket has just the right combination of flavor, tenderness, and convenience. A slow cooker recipe perfect for those days you are working or running errands. From my home to yours!

Slow Cooker Barbeque Brisket

Brisket Rub (recipe follows)
7 quart slow cooker
1 (5 pound) flat brisket (Leave fat cap on)
Slow cooker disposable plastic liner (for easy cleanup)
2 large onions
2 tablespoons apple cider vinegar
28 ounces Barbeque sauce, divided (I use Sweet Baby Ray’s)

Make Brisket Rub. 24 hours before you plan to cook, rub brisket all over with ½ cup brisket rub. Save remaining rub for another use. Wrap brisket in foil and refrigerate. The rub will make a crust around the brisket.

The next day, 8 hours before you plan to eat, line 7 quart slow cooker with a disposable plastic liner. Cut onions in ¼-inch slices. Separate onion slices into rings and place in slow cooker to make a onion nest for the brisket. Onion rings will collapse and shrink as they cook partially submerging brisket. This is important and will protect brisket from drying out while cooking. While cooking, fat cap protects top of brisket and submersion protects bottom of brisket.

Sprinkle apple cider vinegar evenly over onion rings. Squirt about 2 tablespoons barbeque sauce on top of onion rings. Remove brisket from foil. Lay brisket on top of onion rings (fat side up). Cover slow cooker with lid and cook 8 hours. At the 7½-hour mark, remove lid and turn brisket over (meat side up) with 2 large spatulas. Try to keep brisket in one piece. Cover brisket with barbeque sauce. Cook uncovered 30 minutes to allow barbeque sauce to thicken and turn a deep mahogany color.

Remove brisket from slow cooker with 2 spatulas and place on cutting board. Slice meat across the grain (important). Place slices on a serving dish. Serve with drained onions from slow cooker and additional barbeque sauce. Makes 8 servings. Enjoy!

Brisket Rub- makes about ¾ cup

⅛ cup light brown sugar
⅛ cup kosher salt
⅛ cup smoked paprika
⅛ cup regular paprika
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
½ tablespoon granulated garlic
½ tablespoon onion powder
½ teaspoon Chipotle chile powder
½ teaspoon ground cumin

Mix all ingredients together in a small bowl. Reserve.

Published in The News and Neighbor on December 20, 2017