In a small dish, mix together all of the rub ingredients. Rub the entire brisket with the rub, but don’t over do it. It’s ok to have some left for another day.
In a small dish, mix together all of the rub ingredients. Rub the entire brisket with the rub, but don’t over do it. It’s ok to have some left for another day.
Place the brisket in the slow cooker and heat on low for 9-11 hours (8-9 hours if your beef is smaller). Add the bbq sauce the last 2 hours and continue to cook. If you need to use an oven, do 225 for the same amount of time and then proceed with the recipe below.
Heat an oven to 400 degrees.
Remove the brisket and pour off all liquid into a saucepan. Bring to a simmer over high heat and reduce until it thickens then set aside to cool and thicken more.
Place the brisket on a cookie sheet and drizzle with the oil.
Roast the meat until the crust begins to appear, about 15 minutes. Baste with sauce and place in for 5-10 minutes and then remove, baste a final time and cook for 5 more minutes.
Remove the meat from the oven and allow to rest, tented with foil for 15-20 minutes before serving.
Notes
To reheat: Set your oven to 325 degrees. Remove brisket from the refrigerator and let it rest at room temperature for 20-30 minutes. Place brisket on a baking sheet and pour any left over juices or a cup of beef stock over the top.
