Ingredients:

  • 1.6 kg (3.5 lb) beef brisket, flat or point cut
  • 25 g (2 tbsp) brown sugar
  • 7 g (1 tbsp) smoked paprika
  • 10 g (1 tbsp) garlic powder
  • 10 g (1 tbsp) onion powder
  • 2 g (1 tsp) cayenne pepper
  • 12 g (2 tsp) kosher salt
  • 5 g (2 tsp) coarse black pepper
  • 240 ml (1 cup) beef bone broth
  • 30 ml (2 tbsp) Worcestershire sauce
  • 5 ml (1 tsp) liquid smoke
  • 2 cloves garlic, smashed

Instructions:

  1. Mix the rub. Combine the brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a small bowl. Pat the brisket completely dry with paper towels. Apply the crust. Rub the spice mixture over every inch of the beef, pressing it firmly into the flesh until the meat is fully coated and dark red.
  2. Nestle the beef. Place the seasoned brisket into a 6-quart slow cooker with the fat-side facing up.
  3. Prepare the liquid. Whisk together the beef bone broth, Worcestershire sauce, and liquid smoke. Pour the mixture into the bottom of the slow cooker around the sides of the beef, ensuring the rub remains on the meat. Add the aromatics. Drop the smashed garlic cloves into the liquid.
  4. Set and forget. Cover and cook on Low for 8 hours until the meat is tender and a fork slides in with zero resistance.The internal temperature should reach between 195°F and 205°F.
  5. Rest the roast. Remove the brisket from the crockpot and let it rest on a carving board for 20 minutes. Slice with precision. Slice the meat against the grain into thin strips to serve.