Description
A delicious and tender BBQ brisket made in the slow cooker, perfect for any gathering.
Ingredients
Scale
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons coarse salt
- 2 teaspoons black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 3 pounds uncooked beef brisket (fat trimmed)
- 1/2 teaspoon liquid smoke
- 1 small sweet onion (thinly sliced)
- 1 cup baby carrots
- 1 1/2 cups barbecue sauce
- 1/3 cup low sodium beef broth (or chicken broth)
- 2 tablespoons Worcestershire sauce
Instructions
- Lightly coat a 6-quart oval slow cooker with nonstick cooking spray.
- In a small bowl, mix together the brown sugar, paprika, oregano, salt, black pepper, onion powder, garlic powder, cumin, and cayenne. Set aside.
- Warm olive oil in a nonstick skillet over medium-high heat. Season the brisket with a bit of salt and pepper; add to the skillet and sear until golden brown, about 2 minutes per side. Transfer the brisket to the crockpot.
- Dot the beef evenly with the liquid smoke, then sprinkle with the spice mixture and gently rub it in.
- Add the onion and carrots over the top.
- Whisk together the barbecue sauce, beef broth, and Worcestershire sauce; pour over the veggies and brisket.
- Cover and cook on low until fork tender, for 8-10 hours.
- Transfer beef to a cutting board; let rest, loosely covered with foil, about 20 minutes.
- Cut meat across the grain into 1/2-inch slices and serve with the sauce.
Notes
- Prep Time: 30 minutes
- Cook Time: 10 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg