Don’t mind me, I’m just going to be making this every week now. I can’t believe the slow cooker makes it this good!! Must express something to keep getting my recipes.

Brisket
4–5 lbs beef brisket, trimmed of excess fat

2 teaspoons salt

1 teaspoon black pepper

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (optional, for spice)

Slow Cooker Base
1 large onion, sliced

Continue reading…4 cloves garlic, minced

1 cup beef broth

1/2 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup apple cider vinegar

2 tablespoons brown sugar or honey

1 tablespoon Dijon mustard

1 teaspoon dried thyme or rosemary

1 bay leaf

Optional Vegetables
3–4 carrots, cut into chunks

3–4 celery stalks, cut into chunks

3–4 potatoes, quartered

Mushrooms (optional)

Equipment Needed
Slow cooker (6–8 quarts recommended)

Cutting board

Sharp knife

Measuring cups and spoons

Tongs or spatula

Aluminum foil (optional, for resting)

Meat thermometer

Continue reading…Step-by-Step Instructions
Step 1: Prepare the Brisket
Trim excess fat from the brisket, leaving a thin layer for flavor.

Pat dry with paper towels. Moisture on the surface can prevent browning if searing.

In a small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne.

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