Ingredients: |
Ingredients: 1 brisket, 5 lbs., first cut
salt and pepper
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
1 1/2 cups honey barbecue sauce (I use Tony Roma's honey bbq sauce)
1/3 cup brown sugar
1/2 tbsp cornstarch
large slow cooker, 6-7 quart capacity
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Directions: |
Directions:1. Sprinkle brisket with salt and pepper. Mix the onion powder, garlic powder, smoked paprika, cumin, and cayenne pepper together in a small bowl. Dry rub both sides of the brisket with the seasoning mixture.
2. Stir together the honey bbq sauce and brown sugar.
3. Pour half of the sauce into the bottom of the slow cooker. Place the seasoned brisket, fatty side up, into the slow cooker. Don't worry if it's a little big for the cooker, the brisket will shrink as it cooks. Cover the top of the brisket with the remaining sauce.
4. Cover the slow cooker and set heat to low for 9 hours. This is plenty of time even if the brisket is a little larger.
5. When the brisket is cooked, remove it carefully from the slow cooker and place it on a cutting board.
6. Pour the sauce from the slow cooker into a large bowl and let it cool.
7. Slice off the fat cap from the top of the brisket and discard.
8. Flip the brisket over so the leaner side faces upward. You'll be able to see the direction of the meat grain better on this side. Slice the brisket against the grain (not in the direction of the grain), at a slight diagonal, creating 1/4" thin slices of meat. Or, refrigerate overnight, then allow to come to room temperature the next day on the counter for about an hour and then slice.
9. Refrigerate sauce and remove hard fat from the surface of the sauce the next day. Stir together cornstarch and 1 tbsp water till completely smooth. Pour mixture into sauce and stir to combine. Pour half the sauce back into slow cooker. Layer the slices of brisket carefully on top of sauce. Pour remaining sauce over brisket. Set slow cooker to high |
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