Slow Cooker BBQ Brisket with Sticky Glaze

Ingredients

Tick the ingredients as you go

Brisket

• 1.5–2 kg / 3–4 lb beef brisket (see Notes)
• 1 tbsp olive oil (or a neutral oil such as vegetable or 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 / 110 g brown sugar, packed
• 2 tsp black pepper
• 2 tsp onion powder
• 2 tsp mustard powder
• 1 tsp cayenne pepper (adjust to taste)
• 1 tbsp Worcestershire sauce

Instructions

1. 1

   Combine the rub ingredients and pat them all over the brisket. If you have time, refrigerate for anywhere from 30 minutes to 24 hours (optional).

   
2. 2

   Stir the BBQ sauce ingredients together in the slow cooker bowl. Add the brisket, pressing it down into the sauce if necessary.

   
3. 3

   Cook on low for 8 hours for a 1.5 kg / 3 lb piece, up to 10 hours for a 2 kg / 4 lb piece.

4. 4

   Lift the brisket out onto a tray.

5. 5

   Pour the cooking liquid into a saucepan and simmer over medium-high heat until it reduces to a syrup. It will thicken more as it cools.

7. 6

   While the sauce reduces, brush the brisket with oil and roast at 200°C / 390°F for 15 minutes, until spotted with brown.

8. 7

   Take it out, brush generously with sauce and roast for 5 minutes. Brush again and roast for another 5 minutes.

   
9. 8

   Give it one last coat of sauce and roast for 5–10 minutes more, until sticky and caramelised.

10. 9

    Slice thinly against the grain and serve with the leftover sauce.