Slow cooked dry rubbed Brisket - from scratch

Slow cooked dry rubbed Brisket – from scratch

This is a bit spicy from the cayenne pepper so if you don’t want spice heat, leave it out.

Meat Rub
3/4 cup firmly packed brown sugar
1/4 cup Smoked paprika
1/8 cup garlic powder
1 tablespoons ground black pepper
1 tablespoons ground ginger powder
5 heaped teaspoons salt flakes
5 teaspoons onion powder
5 teaspoons dried rosemary
3 teaspoons cumin
3 teaspoons celery salt
1 teaspoon cayenne pepper

This makes about 2 cups. I use half of it on a piece of meat 1.5 to 2kg. I bag the other half for later use.
Rub generously over meat the night before and give it a few more turns and keep rubbing as much in as you can then leave to rest over night, covered in the fridge.

Next morning, about 10 hours before I want to eat, sprinkle some oil in base of slow cooker and place meat and any rub that’s left on the resting platter into the slow cooker.

Then mix together:
2 cups barbecue sauce
1/2 cup tomato sauce
1/4 cup maple syrup (pure)
2 tablespoons minced garlic
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
2 teaspoons cayenne pepper (or none, depending on the heat you want)
Extra smoked paprika

Pour most of the sauce mix over the brisket (hold back some for basting) and sprinkle with the extra smoked paprika. Cook on high for 3 hours then turn to low for 7 hours. I usually cook a 1.5 to 2kg piece for about 10 hours.
Once Brisket is tender, carefully take out of slow cooker and place on an oven tray lined with baking paper. (Brisket may fall apart a bit but that’s ok) Baste with remaining sauce and place in a very hot oven (200c) or under the grill till the outside becomes slightly sticky and a bit charred. (Putting it in the oven to char it is optional but I personally think it makes it better)

Slice or shred and pour over a little of the cooking juices and serve with whatever sides you want.
I served this tonight with stuffed butternut pumpkin and green beans.