- 7-8 lbs. Moody's beef brisket
- 2 T olive oil
- 2 T apple cider vinegar
- 1 T liquid smoke
- Your favorite BBQ rub (or try my recipe below)
- ½ C light brown sugar
- 1 T salt
- 2 T garlic powder
- 2 T onion powder
- 2 T paprika
- 1 t ground black pepper
- 1 t ground cayenne pepper
- 1 T parsley flakes
Combine the olive oil, apple cider vinegar, liquid smoke, and BBQ rub.
Rub the combined mixture generously all over the brisket.
Spray the slow cooker with a non-stick spray.
Set the slow cooker on low and let cook for 12 hours.
When done, carefully remove the brisket from the slow cooker.
Place the brisket in a foil-lined baking dish and turn the oven on to broil.
Put the brisket into the oven and let stay long enough for the crust to darken.
Once done, remove the brisket from the oven and cover it with foil. Let the brisket rest for 1 hour.
When serving, always slice brisket across the grain with slices ¼ to ½ inch in thickness.
Wine Pairing: A good Cabernet Sauvignon or Red Blend will go nicely with this delightful meal. Enjoy!