Brisket in Crock Pot Slow (Print Version)

# Ingredients:

→ Brisket and Braising Liquid

01 - 4 to 5 pounds beef brisket, trimmed of excess fat
02 - 1 cup water
03 - 1 tablespoon beef bouillon granules
04 - 2 tablespoons Worcestershire sauce
05 - 1 tablespoon reduced sodium soy sauce
06 - 1/2 cup prepared barbecue sauce

→ Spice Rub

07 - 2 tablespoons paprika
08 - 2 tablespoons packed brown sugar
09 - 1 tablespoon chili powder
10 - 2 teaspoons garlic powder
11 - 2 teaspoons salt
12 - 1 teaspoon onion powder
13 - 1 teaspoon chipotle powder
14 - 1 teaspoon black pepper
15 - 1/2 teaspoon dried thyme
16 - 1/4 teaspoon cayenne pepper (optional)

→ Barbecue Sauce

17 - 1 1/2 cups ketchup
18 - 1/3 cup molasses
19 - 1/3 cup packed brown sugar
20 - 1/4 cup seedless blackberry preserves
21 - 1/4 cup apple cider vinegar
22 - 1 tablespoon reserved Spice Rub
23 - 1 tablespoon mesquite liquid smoke (optional)

# Instructions:

01 - Preheat oven to 425°F (218°C). Line a large baking sheet with parchment paper or foil.
02 - Spray a 6-quart (or larger) slow cooker with non-stick cooking spray.
03 - Trim excess fat from brisket and rinse under cold water. Pat dry thoroughly. If necessary, cut brisket in half to fit into the slow cooker.
04 - In a medium bowl, combine paprika, brown sugar, chili powder, garlic powder, salt, onion powder, chipotle powder, black pepper, thyme, and cayenne pepper. Remove 1 tablespoon for barbecue sauce.
05 - Rub remaining spice mixture evenly over all sides of the brisket. Place brisket on prepared baking sheet. Let stand 30 minutes at room temperature or refrigerate up to 24 hours if desired. Bake uncovered for 30 minutes to sear.
06 - In a bowl, whisk ketchup, molasses, brown sugar, blackberry preserves, apple cider vinegar, reserved spice rub, and liquid smoke. Remove 1/2 cup barbecue sauce.
07 - Add 1/2 cup barbecue sauce, water, Worcestershire sauce, soy sauce, and beef bouillon to the slow cooker. Whisk to combine.
08 - Using tongs, transfer seared brisket into the slow cooker, nestling the meat into the liquid. Cover and cook on LOW for 8 to 10 hours, flipping the brisket halfway through, until fork-tender.
09 - Preheat broiler. Transfer brisket to a foil-lined baking sheet. Brush generously with barbecue sauce. Broil for 5 to 10 minutes until surface is caramelized and slightly charred.
10 - Warm remaining barbecue sauce in the microwave or on the stovetop until hot.
11 - Brush brisket again with barbecue sauce. Slice across the grain or chop as desired. Serve drizzled with sauce or on sandwiches.
12 - For advance preparation, cool brisket in its juices in the slow cooker insert, refrigerate, skim off fat, then rewarm on LOW for 1 to 2 hours. Finish with caramelization and serving steps.

# Notes:

01 - Brisket improves in flavor when cooked a day ahead and reheated gently in its own juices.
02 - For mild heat, omit the cayenne and chipotle powder from the spice rub.
03 - For a thicker sauce, simmer barbecue sauce on the stove until desired consistency is reached.

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