Let your slow cooker do the work for tender, pull-apart BBQ brisket in a rich, smoky-sweet sauce. Great for sandwiches, platters, or weeknight leftovers.
Stir together salt, pepper, smoked paprika, chili powder, cumin, onion powder, and cayenne. Rub all over the brisket.
Heat the oil in a large skillet over medium-high. Sear brisket 3–4 minutes per side until deeply browned.
Spread the sliced onions and minced garlic in an even layer in the slow cooker.
Whisk together barbecue sauce, beef broth, brown sugar, mustard, Worcestershire, vinegar, and liquid smoke.
Set the brisket on top of the onions. Pour the sauce mixture over and around the meat.
Cover and cook on Low for 8–10 hours, until the brisket is fork-tender.
Lift brisket to a board and tent with foil for 15 minutes to rest.
Skim fat from the cooking liquid. Simmer the sauce in a saucepan 8–10 minutes to thicken, if desired.
Slice against the grain or shred. Toss with some sauce and serve the rest alongside.
Notes
For a spicy twist, add extra cayenne or a splash of hot sauce to the sauce mixture. Serve on toasted buns with pickles, or plate with mashed potatoes and coleslaw. Leftovers keep well up to 4 days refrigerated; rewarm gently with a splash of broth to loosen the sauce.This recipe is an original creation inspired by classic Easy Slow Cooker BBQ Beef Brisket flavors. All ingredient ratios and instructions are independently developed.