Ingredients:

  • 3-4 lb (1.36-1.8 kg) Beef Brisket, point cut or flat cut
  • 1 tbsp (15 ml) Olive Oil
  • 1 large Yellow Onion, thinly sliced
  • 4 cloves Garlic, minced
  • 1 cup (240 ml) Beef Broth, low sodium
  • 1/2 cup (120 ml) Apple Cider Vinegar
  • 2 tbsp (30 ml) Worcestershire Sauce
  • 2 tbsp (30 ml) Coarse Ground Black Pepper
  • 2 tbsp (30 ml) Kosher Salt
  • 1 tbsp (15 ml) Smoked Paprika
  • 1 tbsp (15 ml) Garlic Powder
  • 1 tsp (5 ml) Onion Powder
  • 1 tsp (5 ml) Chili Powder
  • 1/2 tsp (2.5 ml) Cayenne Pepper (optional)
  • 1/4 cup (60 ml) BBQ Sauce (optional)

Instructions:

  1. Trim excess fat from the brisket, leaving about 1/4 inch of fat. Pat the brisket dry with paper towels.
  2. In a small bowl, combine all the dry rub ingredients and mix well.
  3. Generously rub the dry rub all over the brisket, ensuring it's evenly coated.
  4. Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides for 2-3 minutes per side, until browned. This step adds flavor and texture.
  5. In the same skillet, sauté the sliced onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  6. Place the sautéed onion and garlic in the bottom of the slow cooker. Place the brisket on top of the onion mixture.
  7. Pour the beef broth, apple cider vinegar, and Worcestershire sauce over the brisket.
  8. Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours. The brisket is done when it's fork-tender and the internal temperature reaches 203°F (95°C).
  9. Carefully remove the brisket from the slow cooker and wrap it tightly in aluminum foil. Let it rest for at least 30 minutes.
  10. After resting, unwrap the brisket and shred it with two forks or slice it against the grain.
  11. If desired, toss the shredded or sliced brisket with your favourite BBQ sauce.
  12. Serve immediately.