Crockpot BBQ brisket
Serves: 4-6 servings
 
Ingredients
  • 2.5-3lb second cut brisket
  • 1 onion, sliced
  • 1 cup bbq sauce (we love Sweet Baby Rays)
  • ½ cup water
  • 2 tablespoon soy sauce
  • 1 tablespoon honey
Rub:
  • 3 tablespoons brown sugar
  • 1 tablespoons paprika
  • 1 tsp black pepper
  • 1 tablespoon salt
  • 1 tsp garlic
  • 1 tsp cumin
  • ½ tsp chili (optional)
Instructions
  1. Place the sliced onion on the bottom of the Crock-Pot. Add bbq sauce, water, soy and honey.
  2. Combine rub ingredients. Rub on both sides. (I rub one side, place it in the Crock-Pot rub side down, then add the rest of the rub on top.)
  3. Place meat on top of onions and sauce. Do not cover the top of the brisket with any sauce.
  4. Cover and cook for 5-6 hours cook on medium, 8-10 hours low-medium, or 18-20 hours on low (add ½ cup bbq sauce if cooking this long). We prefer the low and slow overnight. During the week you can also cook on high for 5 hours and then lower on low for a few hours until you are ready to eat.
Tips:
  1. If you'd like to serve this on the second day of Yom Tov: prep on Erev Yom Tov, keep it in the fridge, and place in the Crock-Pot on the second night.
  2. If your Crock-Pot is very big, you might need another ½ cup bbq sauce. The sauce should mostly cover the bottom before you add in the brisket.
Recipe by Between Carpools at https://betweencarpools.com/no-oven-on-crock-pot-bbq-brisket-is-the-perfect-hot-main-dish/