4 lbs. fresh beef brisket 2 tsp. dry mustard 2 tsp. paprika 1 tsp. salt 1/2 to 1 tsp. garlic powder 1/8 tsp. black pepper
Trim all excess fat from brisket. Combine seasonings until well blended; rub into brisket. Place meat in CROCK-POT Slow Cooker with tat side up, cutting to fit if necessary. Cover and cook on Low 10 to 12 hours.
Remove brisket from liquid and cut across the grain into thin slices. Serve au jus.
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