Slow-cooked Crockpot Brisket

Let's Begin!

• Pat the brisket dry with paper towels and generously season with the dry rub, making sure to cover all sides.
• Rub the seasonings into the meat with your hands. If time allows, marinate for 6-8 hours or overnight.
• Spread mustard and brown sugar on top of the seasoned brisket.
• Spread onions and garlic in the bottom of the crockpot, then place the brisket on top.
• Pour beef broth, soy sauce, and Worcestershire sauce around the brisket.
• Sprinkle cornstarch around the edges. Cook on low heat for 8-10 hours, checking at the 8-hour mark and every 30 minutes thereafter until fork-tender. It’s done when an instant meat thermometer registers 195°F-205°F.
• Let the brisket rest on a cutting board for at least 10 minutes before slicing or shredding. Serve with caramelized onions, garlic, and gravy from the crockpot.
• Serve and enjoy with family and friends!