Ingredients:

  • 3.5 lb beef brisket, trimmed of excess hard fat
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp coarse black pepper
  • 1 tbsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 0.5 cup beef bone broth
  • 0.25 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp liquid smoke
  • 2 cloves garlic, smashed
  • 8 brioche buns, toasted
  • 1 cup BBQ sauce
  • 0.5 cup pickled jalapeños and red onions

Instructions:

  1. Pat the 3.5 lb beef brisket completely dry with paper towels. Note: Moisture on the surface prevents the rub from sticking.
  2. Combine brown sugar, smoked paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper in a small bowl. Rub the spice blend thoroughly into all sides of the brisket.
  3. (Optional) Heat a large cast iron skillet over high heat. Sear the brisket for 3–4 minutes per side until a dark, flavorful crust (bark) forms.
  4. Place the smashed garlic cloves at the bottom of a 6-quart slow cooker.
  5. Whisk together the beef bone broth, apple cider vinegar, Worcestershire sauce, and liquid smoke. Pour the mixture into the slow cooker.
  6. Place the seared brisket into the slow cooker on top of the garlic, fat-side up.
  7. Cover and cook on Low for 8 hours until the meat is fork-tender.
  8. Remove the brisket to a cutting board and tent it loosely with foil for 15 minutes.
  9. Shred the meat using meat claws or two large forks. Toss with a small amount of the remaining braising liquid or BBQ sauce.
  10. Assemble the sandwiches by placing a generous portion of shredded brisket on toasted brioche buns. Top with BBQ sauce, pickled jalapeños, and red onions.