Slow Cooker BBQ Brisket with Dry Rub
Beef brisket is one of my favorite cuts, and this is the way not to mess it up: slow cooked until tender, then glazed with BBQ sauce and broiled for a caramelized crust.
Use my keto BBQ sauce. The dry rub works great on any meat.
Video tutorial: https://youtu.be/TN-J-Vlecyk
Slow Cooker BBQ Brisket with Dry Rub
Ingredients
Dry rub
- 1 1/2 tbsp brown sugar (or brown keto sweetener)
- 1 tbsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp mustard powder
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
Brisket
- 2 lb brisket
- Keto BBQ sauce
Instructions
- Mix the dry rub thoroughly, breaking up all the lumps.
- Put the brisket in a crock pot and rub it all over both sides.
- If you can, refrigerate it 30 minutes to 24 hours.
- Slow cook 8–10 hours with a thermometer in it, until it reaches 180°F inside.
- Move the brisket to a foil-lined tray. Mix 3–4 tbsp of the cooking juice with about 1/2 cup of BBQ sauce and paint it on both sides.
- Broil on high until a crust develops, flip and do the other side.
- Baste generously once more and broil until the crust bubbles and caramelizes.
- Slice thinly across the grain and serve with the remaining BBQ sauce.