Slow Cooker Beef Brisket with BBQ Sauce

Here is the link to this masterpiece! https://www.recipetineats.com/slow-co... This is a divine tomato, vinegar BBQ sauce with the right kick of cayenne pepper. Oh, the brisket is good too!! My modifications to this recipe are: 1. Use a fat separator before making the sauce. Brisket if very fatty. 2. Check on the brisket while cooking and stir the sauce to keep it from burning on the side of the slow cooker. I had a close call... Overall, it's a keeper. I will be making this again when brisket goes on sale!! Ingredients ▢1.5 – 2 kg / 3 – 4 lb beef brisket (Note 1) ▢1 tbsp olive oil (or a neutral oil like vegetable, canola) Rub: ▢1 tbsp brown sugar ▢2 tsp paprika powder ▢1 tsp onion powder ▢1 tsp garlic powder ▢1/2 tsp cumin powder ▢3/4 tsp mustard powder ▢1 tsp salt ▢1/2 tsp black pepper BBQ Sauce: ▢2 garlic cloves , minced ▢1/2 cup / 125 ml apple cider vinegar ▢1 1/2 cups / 375 ml ketchup ▢1/2 cup / 110g brown sugar , packed ▢2 tsp EACH black pepper, onion powder, mustard powder ▢1 tsp cayenne pepper (adjust to taste re: spiciness) ▢1 tbsp Worcestershire sauce Instructions Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this. Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did. Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). Remove brisket onto a tray. Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools). Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelizes. TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders.