Texas-style slow-cooker brisket 

– 1 (4-5 pound) beef brisket, trimmed – 2 tablespoons smoked paprika – 1 tablespoon brown sugar – 1 tablespoon chili powder


– 1 tablespoon garlic powder – 1 tablespoon onion powder – 1 tablespoon ground cumin – 1 teaspoon dried oregano


– 1 teaspoon black pepper – 1 teaspoon salt – 1/2 teaspoon cayenne pepper (optional, for extra heat) – 1/4 cup Worcestershire sauce


– 1/4 cup apple cider vinegar – 1 cup beef broth – 1 large onion, sliced – 4 cloves garlic, minced



Prepare the Rub: In a small bowl, combine the smoked paprika, brown sugar, chili powder, garlic powder, onion powder, ground cumin, dried oregano, black pepper, salt, and cayenne pepper (if using).

Season the Brisket: Rub the spice mixture all over the brisket, covering it evenly. Let the brisket sit for at least an hour, or preferably overnight in the refrigerator, to allow the flavors to penetrate the meat.

Set Up the Slow Cooker: Place the sliced onions and minced garlic in the bottom of the slow cooker.

Add the Brisket: Lay the seasoned brisket on top of the onions and garlic.

Add Liquid Ingredients: Pour the Worcestershire sauce, apple cider vinegar, and beef broth around the brisket.

Cook: Cover and cook on low for 8-10 hours, or until the brisket is tender and easily shreds with a fork.

Rest the Brisket: Once cooked, carefully remove the brisket from the slow cooker and place it on a cutting board. Let it rest for about 15 minutes before slicing.

Slice and Serve: Slice the brisket against the grain and serve with the onions and some of the cooking liquid. For a traditional Texas touch, you can serve the brisket with white bread, pickles, and onions.

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