In a small bowl, combine the dry rub ingredients; rub over brisket. Place in a 3-qt. slow cooker. Let it sit in the slow cooker for at least an hour. If possible, put the slow cooker in your refrigerator and let it sit overnight so that the beef can absorb the spices from the rub.
In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. Cover and cook on high for 4-5 hours, or low for 8 hours, or until meat is tender. Serve with the reserved sauce.
Slice all the meat against the grain, and it will literally be falling apart. Yum!
THE PIZZA BURGER PIE !
Heaven On Earth Cake
I don’t think I’d ever get tired of eating this. It’s that good
Lemon Lush Dessert
These were so good, I had no idea they were also low carb
The fam couldn’t get enough! Next batch, I’m making a double recipe
Tourtière (French Canadian Meat Pie)
Chile Rellenos Casserole
My daughter-in-law made this for brunch and I requested the recipe immediately. No leftovers!
