Step 1

Use paper towels to pat the beef dry.

Step 2

Combine all the meat rub ingredients in a small bowl and mix well. Then, use your hands to rub it liberally all over the meat.

Step 3

Combine all the ingredients in a small or medium saucepan and heat over low heat, stirring occasionally, until the sugar completely dissolves.Taste and adjust any of the ingredients to your liking.

Step 4

Spread a thin layer of the BBQ sauce across the bottom of the slow cooker and add the seasoned meat. Pour the remaining sauce over it.

Step 5

Cook for 8-10 hours on LOW (or 4 1/2-6 hours on HIGH).When the meat is ready, it should be fork tender, easily twisting in the meat, and no longer pink. If you have a thermometer, the internal temperature should be 195-215ºF/90-102ºC.The BBQ sauce should thicken during the cooking process. If it’s still too thin and you don’t plan to caramelize the meat, return the sauce to a saucepan for a few minutes to thicken and reduce.

Step 6

If you want more of a browned, crisp, caramelized top, remove it from the slow cooker (without the sauce) to a large baking dish, brush it with oil, and bake in the oven at 390ºF/200ºC for 15 minutes or until brown spots start appearing.

Step 7

Generously baste with the BBQ sauce and return to the oven for 5 minutes. Repeat that step and bake for a final 5-10 minutes until caramelized (refer to the image on the post for how it should look).

Step 8

Leave the brisket to rest for at least 10 minutes to allow the juices to settle and distribute.

Step 9

Use a long sharp knife to slice the meat against the grain into thin slices. Alternatively, you can use two forks to shred the meat.