This is a great alternative to a traditional family tomato sauce and French onion soup brisket. I wanted an update to a family classic - something that felt more casual and increased the traditional flavor profile a bit. Serves 6.  

INGREDIENTS

Brisket:
4lbs beef brisket, trimmed 
2 tsp garlic powder
1tsp onion powder
2tsp paprika
2 tsp JF Spicy Salt or JF Universal Salt
1tsp fresh cracked black pepper
½ tsp cumin
1 tsp chili powder
2tsp olive oil or garlic olive oil 
 
BBQ Sauce: 
2 cups organic BBQ sauce 
3 Tbsp garlic, minced 
2Tbsp brown sugar (sub brown coconut sugar) 
2Tbsp olive oil
1Tbsp worcestershire sauce 
½ Tbsp cayenne pepper
1 tsp JF Spicy Salt or JF Universal Salt
 

PROCESS

Spray slow-cooker with organic oil spray and place the brisket inside. Pour olive oil over brisket and coat with hands. 

 

Combine ingredients for dry rub - garlic powder, onion powder, paprika , JF Salt, pepper, cumin and chili powder. Pour half over one side of brisket and coat with hands. Repeat on back side. Turn fat side up.

Combine BBQ sauce in a separate bowl and spread 1 cup on top of brisket; save the rest for broiling later. Place lid on slow-cooker and cook approximately 4-5 hours on high. Once done place brisket on a parchment lined sheet pan and spread BBQ sauce in a thick layer on top (fat side up).

 

Broil on high till a nice dark brown crust forms. Remove from broiler and let rest 10 minutes prior to cooking. If you want it less done I suggest cooking on high for 4 hours. 

Serve with pickled cucumbers, pickled Fresno peppers, pickled red onion, cabbage slaw, and enjoy!