- 3-4 lbs beef brisket
- 1 tablespoon olive oil
- 1 large onion sliced
- 3 cloves garlic minced
- 1 cup beef broth
- 1 cup barbecue sauce your favorite variety
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
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Season the Brisket: In a small bowl, combine the smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture all over the brisket to season it generously.
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Sear the Brisket (Optional but recommended): Heat the olive oil in a large skillet over medium-high heat. Add the brisket to the skillet and sear for about 2-3 minutes on each side, or until a golden-brown crust forms. Remove the brisket from the skillet and set it aside.
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Prepare the Crockpot: Place the sliced onions and minced garlic at the bottom of the crockpot.
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Make the Sauce: In a medium bowl, mix together the beef broth, barbecue sauce, Worcestershire sauce, soy sauce, and brown sugar until well combined.
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Cook the Brisket: Place the seared brisket on top of the onions and garlic in the crockpot. Pour the sauce mixture over the brisket, ensuring it is well-coated.
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Slow Cook:
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Low Setting: Cover and cook on low for 8-10 hours, or until the brisket is tender and easily pulls apart with a fork.
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High Setting: If you’re short on time, cook on high for 4-5 hours.
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Serve: Once the brisket is cooked, remove it from the crockpot and let it rest for 10 minutes before slicing. Slice the brisket against the grain for the most tender pieces. Drizzle the brisket slices with the sauce from the crockpot.
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Optional: Serve with additional barbecue sauce on the side and pair with mashed potatoes, roasted vegetables, or your favorite side dishes.
