Succulent Beef Brisket

Step 1

Mix the brown sugar, paprika, onion powder, garlic powder, cumin powder, mustard powder, salt, and black pepper to make the rub.

Step 2

Spread the rub over all surfaces of the brisket. Leave the brisket in the fridge to absorb the rub for at least 30 minutes and up to 24 hours.

Step 3

In a slow cooker, combine the garlic cloves, apple cider vinegar, ketchup, brown sugar, black pepper, onion powder, mustard powder, cayenne pepper, and Worcestershire sauce to make the barbecue sauce.

Step 4

Nestle the brisket in the barbecue sauce.

Step 5

Cover the slow cooker and cook on low until the brisket is tender but still holding its shape, about 8 hours. If the brisket is closer to 4 pounds, increase the cooking time to 10 hours.

Step 6

As the brisket comes to the end of its slow cooking, preheat the oven to 390 degrees F.

Step 7

Remove the brisket from the slow cooker and place it on a tray.

Step 8

Pour the sauce in the slow cooker into a saucepan on the stove-top over medium heat.

Step 9

Bring the sauce to a simmer and cook until thickened and reduced. It should resemble a syrup.

Step 10

Drizzle the brisket with olive oil.

Step 11

Roast the brisket in the oven until brown spots begin to appear on its surface, about 15 minutes.

Step 12

Remove the brisket and baste generously with the thickened sauce.

Step 13

Return the brisket to the oven and repeat the basting process after 5 minutes.

Step 14

Return the brisket to the oven until it caramelizes, about 5-10 minutes.

Step 15

Slice the brisket against the grain and serve with the remaining barbecue sauce.