Description
A tender, fall-apart brisket slow-cooked to smoky perfection and finished with a rich, caramelized homemade barbecue glaze.
Ingredients
Scale
For the Crust:
- 4 lbs beef brisket, trimmed
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp brown sugar
- 2 tsp black pepper
- 1 tsp salt
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup molasses
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp liquid smoke
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
Instructions
1. Prepare the Crust:
- Rub brisket evenly with smoked paprika, garlic powder, onion powder, brown sugar, black pepper, and salt. Let sit for 30 minutes.
- In a slow cooker, layer sliced onion and minced garlic. Place brisket on top and pour beef broth around it. Cook on low for 8-10 hours until tender.
- In a saucepan, combine ketchup, apple cider vinegar, molasses, Worcestershire sauce, Dijon mustard, and liquid smoke. Simmer for 15 minutes until thickened.
- Preheat oven to 400°F. Transfer cooked brisket to a baking sheet, brush generously with barbecue glaze, and bake for 10-15 minutes until caramelized.
- Let brisket rest for 10 minutes, then slice against the grain and serve with extra glaze.
Notes
You can customize the seasonings to taste.