Ingredients:

  • 3-4 lbs beef brisket, trimmed
  • 1 cup Jack Daniel
  • s whiskey
  • 1 cup beef stock
  • 2 tbsp brown sugar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 1 large onion, chopped
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp cayenne pepper (optional)

Instructions:

  1. Combine Jack Daniels, beef stock, brown sugar, Worcestershire sauce, apple cider vinegar, Dijon mustard, garlic, smoked paprika, cumin, black pepper, salt, and cayenne in a bowl. Place the brisket in a large resealable bag and pour the marinade over it. Seal and refrigerate for at least 30 minutes or overnight.
  2. Heat vegetable oil in a large skillet over medium-high heat. Remove brisket from marinade (reserve marinade) and sear on both sides until browned.
  3. Place chopped onions in the bottom of the slow cooker. Transfer the seared brisket on top of the onions. Pour reserved marinade over the brisket.
  4. Cover and cook on low for 8 hours or high for 4 hours, until the meat is tender and easily pulls apart.
  5. Once cooked, remove brisket from the slow cooker and let it rest for 15 minutes before slicing against the grain.
  6. Return sliced brisket to slow cooker to soak up juices, or serve with some of the cooking juices drizzled on top.