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Place in a roasting pan and roast, uncovered, for 1 hour. Add 1/2 inch liquid to the bottom of the pan (beef broth, chicken broth, or water). Lower oven to 300 degrees, cover pan tightly and continue cooking 3 hours longer.
SLOW COOKER BEEF BRISKET:
Ingredients
For the rub:
- 2 tablespoons packed brown sugar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon liquid smoke
- 1 teaspoon salt
For the barbecue sauce:
- 1 1/2 cups ketchup
- 6 tablespoons brown sugar
- 6 tablespoons Worcestershire sauce
- 3 tablespoons apple cider vinegar
- 1 tablespoon garlic powder
- 1 tablespoon prepared mustard
- 3/4 teaspoon mustard powder
- 1/2 teaspoon Tabasco sauce
- 3/4 teaspoon salt
For the brisket:
- 1 (4 to 4 1/2 pound) beef brisket
- Texas toast or rolls, for serving, optional
- Red cabbage and scallions or prepared coleslaw, for serving, optional
Instructions
To make the dry rub:
- In a small bowl, whisk together brown sugar, Worcestershire sauce, pepper, dry mustard, garlic powder, liquid smoke, and salt. Rub all over the brisket.
- Place in a gallon-sized zipper-top plastic bag or in a dish with a cover. Refrigerate at least 30 minutes or overnight.
To make the barbecue sauce:
- In a medium bowl, whisk together ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, prepared mustard, Tabasco sauce, and salt.
- To make the brisket:
- Transfer brisket to slow cooker. Pour barbecue sauce over brisket. Cover and heat on high for 8 to 10 hours.
- Remove brisket to a cutting board cover with foil while thickening barbecue sauce (optional). Slice brisket thinly across the grain. Serve on grilled Texas toast or soft rolls with pickles and coleslaw if desired.
To finish barbecue sauce:
- Transfer cooking liquid to a medium saucepan. Over medium-high heat, simmer until sauce is thickened, about 10 to 15 minutes. Sauce will continue to thicken as it cools.
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