Ingredients:

  • 3 lbs beef brisket, flat cut
  • 2 tbsp brown sugar, packed
  • 1 tbsp smoked paprika
  • 1 tbsp coarse kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper
  • 0.5 cup beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp liquid smoke
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, smashed
  • 1 cup ketchup
  • 0.25 cup apple cider vinegar
  • 2 tbsp honey
  • 1 tsp yellow mustard
  • 10 brioche buns
  • 0.5 cup pickle chips

Instructions:

  1. Pat the brisket dry with paper towels. In a small bowl, combine brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne to create the dry rub.
  2. Rub the spice mixture generously over all sides of the brisket, pressing it firmly into the meat.
  3. Place the sliced onions and smashed garlic at the bottom of the slow cooker. Lay the brisket on top.
  4. Whisk together the beef broth, Worcestershire sauce, and liquid smoke. Pour the liquid into the side of the slow cooker (not directly over the meat) to avoid washing off the rub.
  5. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the internal temperature reaches 200°F-205°F and the meat is fork-tender.
  6. Remove the meat from the pot and let it rest on a cutting board for 15 minutes. While the meat rests, strain the cooking juices.
  7. In a saucepan, whisk together ketchup, apple cider vinegar, honey, mustard, and 1/4 cup of the cooking liquid from the pot. Simmer for 10 minutes until thickened.
  8. Shred the brisket with two forks. Toss with the prepared sauce and about 1/4 cup of the leftover cooking liquid from the pot. Mix until the meat is glossy and fully coated. Pile high on toasted brioche buns and top with pickles.