3-4lbs beef brisket
1 Tbsp olive oil
1 Tbsp brown sugar (sub brown coconut sugar)
2 tsp paprika powder
1 tsp onion powder
1 tsp garlic powder
½ tsp cumin powder
¾ tsp mustard powder
1 Tbsp JF Universal Salt or JF Spicy Salt
½ tsp fresh cracked black pepper
2 garlic cloves, minced
½ cup apple cider vinegar
1½ cup ketchup
½ cup brown sugar, packed (sub brown coconut sugar)
2 tsp black pepper
2 tsp onion powder
2 tsp mustard powder
1 tsp cayenne powder
1 Tbsp Worcestershire Sauce
Place the ingredients for the rub in a bowl and mix to combine. Rub all over the brisket with your hands. If time permits, leave for 30 minutes to 24 hours in the fridge.
BBQ Sauce & Brisket
Combine BBQ sauce ingredients in a slow cooker. Mix, then add the brisket - squish it in, if needed. Slow cook for 8 hours. Remove brisket onto a tray. Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency.
Meanwhile, preheat the oven to 390º. Drizzle brisket with oil, then roast for 15 minutes until brown spots appear. Remove and baste generously with the sauce, then return to oven for 5 more minutes. Remove and baste again, then return to oven for 5-10 minutes until caramelized.
Slice brisket thinly across the grain and serve with remaining BBQ sauce.
Garnish with JF Salt, if you think this needs more seasoning.
Recipe adapted from Recipe Tin Eats.