Slow Cooker BBQ Beef Brisket (Print Version)
# Ingredients:
→ Beef Brisket
01 -
1.1 kg beef brisket, trimmed
→ Smokey BBQ Spice Rub
02 -
15 g light brown sugar
03 -
7 g smoked paprika
04 -
3 g garlic powder
05 -
3 g onion powder
06 -
5 g fine sea salt
07 -
3 g freshly ground black pepper
→ BBQ Sauce
08 -
355 ml BBQ sauce, divided
→ Assembly
09 -
12 small flour or corn tortillas
10 -
Fresh coriander leaves, to taste
11 -
50 g Monterey Jack cheese, grated
12 -
1 small red onion, diced
# Instructions:
01 -
In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
02 -
Pat the brisket dry with paper towels. Evenly coat the surface with the spice rub, pressing to adhere.
03 -
Pour 240 ml BBQ sauce into the base of a slow cooker. Place the seasoned brisket on top. Cover and cook on low heat for 7 to 8 hours until tender.
04 -
Transfer brisket to a board and rest for 10 minutes. Shred using two forks or slice thinly, as preferred.
05 -
Gently warm tortillas in a dry skillet over medium heat or wrap in foil and heat in a low oven until flexible.
06 -
Fill each tortilla with shredded brisket, drizzle with remaining BBQ sauce, and top with coriander, grated Monterey Jack, and diced red onion.
# Notes:
01 -
Letting the brisket rest before shredding ensures maximum juiciness and easier slicing or pulling.