Ingredients:

  • 3-4 pound beef brisket, preferably flat cut, trimmed of excess fat
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 (12 fluid ounce) bottle BBQ sauce
  • 1 cup beef broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar, packed

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until nicely browned.
  2. Remove brisket from skillet and set aside. Add chopped onion to the skillet and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. In a medium bowl, whisk together smoked paprika, chili powder, cumin, cayenne pepper (if using), thyme, oregano, BBQ sauce, beef broth, apple cider vinegar, Worcestershire sauce, and brown sugar.
  4. Place the seared brisket in the slow cooker. Pour the sauce mixture over the brisket, ensuring it's evenly coated.
  5. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the brisket is fork-tender.
  6. Remove the brisket from the slow cooker and let it rest for 10-15 minutes before shredding with two forks. Skim any excess fat from the sauce in the slow cooker (optional). Return the shredded brisket to the slow cooker and toss with the sauce. Serve hot.