Slow Crock Brisket (Printable Version)

# What You'll Need:

→ Braising Liquid & Brisket

01 - Half cup store-bought barbecue sauce
02 - One tablespoon beef bouillon granules
03 - One cup water
04 - Two tablespoons Worcestershire sauce
05 - Four to five pounds beef brisket, trim the fat
06 - One tablespoon low-sodium soy sauce

→ Spice Mix

07 - Quarter teaspoon cayenne (optional, for a little kick)
08 - Two teaspoons salt
09 - One teaspoon chipotle powder
10 - One teaspoon onion powder
11 - One teaspoon black pepper
12 - Two teaspoons garlic powder
13 - Two tablespoons brown sugar, packed tight
14 - Half teaspoon dried thyme
15 - One tablespoon chili powder
16 - Two tablespoons paprika

→ BBQ Sauce

17 - One tablespoon mesquite-flavored liquid smoke (totally optional)
18 - A third cup of packed brown sugar
19 - One and a half cups ketchup
20 - One tablespoon spice mix, set aside earlier
21 - A quarter cup apple cider vinegar
22 - A quarter cup seedless blackberry jam
23 - A third cup molasses

# Steps to Follow:

01 - Line a big baking sheet with foil or parchment, set your oven to 425°F (218°C).
02 - Give the inside of your slow cooker (at least 6 quarts) a generous mist of nonstick spray.
03 - Pat the brisket dry after rinsing in cold water. Cut it in half if it's too big to fit your slow cooker. Trim fat as needed.
04 - Toss together the paprika, brown sugar, chili powder, garlic and onion powders, chipotle, pepper, salt, thyme, and cayenne. Spoon out one tablespoon for the sauce later.
05 - Coat brisket all over with spice blend. Pop it on your prepared pan. Let it chill at room temp for half an hour, or longer in the fridge. Sear it, uncovered, for 30 minutes.
06 - Stir ketchup, molasses, brown sugar, blackberry jam, cider vinegar, the saved spice mix, and liquid smoke in a bowl. Scoop out half a cup for later.
07 - Pour in the reserved barbecue sauce, water, soy sauce, Worcestershire, and bouillon into the slow cooker. Stir to blend.
08 - Move the seared brisket into the cooker using tongs. Make sure it's down in the liquid. Put the lid on. Let it cook on low 8-10 hours, flip it halfway, until it's super tender.
09 - Fire up the broiler. Place brisket on a foil-lined pan, brush on lots of barbecue sauce. Broil for 5-10 minutes so it gets a dark, sticky crust.
10 - Warm up the leftover barbecue sauce either on the stove or in the microwave.
11 - Swipe on a little more sauce, then thinly slice across the grain or chop it up. Serve with more sauce poured on top or make sandwiches.
12 - If you're planning ahead, let brisket cool in its juices in the cooker insert. Stick it in the fridge, skim off the fat, and then reheat on low for 1-2 hours. Finish with broiling and slice to serve.

# Additional Tips:

01 - Brisket actually gets better when you cook it ahead and gently reheat in its juices.
02 - Skip both cayenne and chipotle if you want the mildest flavor.
03 - Let the sauce bubble on the stove if you need it thicker.

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