Recipes for "brisket"

Preheat the oven to 325 degrees F (160 degrees).

Sprinkle both sides of brisket with salt, pepper, and garlic powder. Place in a Dutch oven or large roasting pan with a cover.

Cook in the preheated oven, covered, but without any water for 3 hours.

Remove brisket from pan and slice. Return slices to pan. Mix BBQ sauce with water; pour over sliced brisket. Cover the pan and cook for 1 more hour.

Gather all ingredients.

Preheat the oven to 325 degrees F (165 degrees C).

Season brisket on all sides with salt and pepper and place in a glass baking dish. Cover with a layer of sliced onion.

Mix beer, chili sauce, and brown sugar together in a medium bowl. Pour over beef brisket. Cover the dish tightly with aluminum foil.

Bake in the preheated oven for 3 hours. Remove the aluminum foil and bake for an additional 30 minutes.

Let brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

Preheat the oven to 300 degrees F (150 degrees C).

Season brisket all over with salt; place in a roasting pan. Pour apple cider over brisket; cover tightly with foil. Cook in the preheated oven until tender, about 3 hours. Don't peek.

Preheat an outdoor grill for low heat and lightly oil the grate. Combine honey, soy sauce, and salt in a small bowl.

Transfer brisket to the preheated grill; cook, turning and basting frequently with honey sauce, about 30 minutes.

Combine ketchup, sugar, vinegar, Worcestershire sauce, garlic powder, and salt in a saucepan; cook sauce on low heat until flavors meld, about 15 minutes. Do not boil, or sauce will become too vinegary.

Rest brisket about 10 minutes, then slice and serve with barbecue sauce.

Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.

Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.

In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.

Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Preheat oven to 275 degrees F (135 degrees C).

Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.

Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.

Preheat the oven to 325 degrees F (165 degrees C).

Place brisket, fat-side up, in a roasting pan. Combine cola, chili sauce, and onion soup mix in a small bowl; pour over brisket. Cover roasting pan.

Bake in the preheated oven for 3 to 4 hours; uncover during the last hour.

Preheat the oven to 350 degrees F (175 degrees C).

Season brisket with salt and place in a baking dish. Cover entire roast with onion slices.

In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic, bay leaf, and thyme. Pour over the roast. Cover with aluminum foil.

Bake for 4 hours in the preheated oven. The brisket should be fork-tender.

Mix together cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve brisket.

Place beef brisket in a large slow cooker, fat side up. Pour coffee over meat. Cook on Low for 24 hours.

Meanwhile, stir together ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.

Remove and discard any fat from brisket. Use a fork to pull apart and shred meat. Pour sauce over meat, stirring to coat evenly, and cook on Low 1 hour longer.

Mix celery salt, pepper, salt, garlic salt, and onion salt together in a small bowl; stir in Worcestershire sauce. Spread mixture all over beef brisket.

Place brisket into a slow cooker. Cover and cook on Low until beef is tender and can easily be pulled apart with a fork, about 8 hours.

Transfer beef to a cutting board; shred into small pieces using two forks.

Transfer 1/2 cup cooking liquid from the slow cooker to a saucepan. Stir in Russian dressing and barbeque sauce; bring to a boil.

Return shredded beef to the slow cooker. Add barbeque mixture, cover, and cook on Low until flavors combine, about 1 hour.

Serve beef and sauce on rolls.

Preheat the oven to 325 degrees F (165 degrees C).

Combine paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl; set aside.

Heat olive oil in a large skillet over medium heat. Add mushrooms and shallots; cook and stir until mushrooms release their liquid, 5 to 8 minutes. Set aside.

Melt ¼ cup margarine in a large skillet over medium-high heat; stir in ¼ cup Worcestershire sauce. Thoroughly rub beef brisket with spice mixture; place brisket in skillet.

Brown brisket on all sides, about 5 minutes per side. Add 1 ½ cups Worcestershire sauce to the skillet, ½ cup at a time, adding more as sauce cooks into brisket.

Place a rack in a heavy Dutch oven; place brisket on the rack. Pour in Worcestershire sauce skillet drippings, beef broth, red wine, water, and garlic; top with mushroom mixture. Drizzle remaining 1 tablespoon Worcestershire sauce over mushrooms; top with remaining 2 tablespoons margarine. Cover the Dutch oven.

Bake in the preheated oven for 3 hours. Reduce the oven temperature to 300 degrees F (150 degrees C); bake for 1 hour more. Reduce the oven temperature to 225 degrees F (105 degrees C); bake for 1 hour more. Baste with pan drippings every hour.

Rest brisket before slicing thinly against the grain, about 20 minutes. Serve with pan gravy.

Place beef brisket in a slow cooker. Whisk chili sauce, onion soup mix, and garlic powder together in a medium bowl; pour over brisket. Cover slow cooker.

Cook on Low for 8 to 10 hours. Slice brisket against the grain; pour gravy over slices.

Preheat the oven to 375 degrees F (190 degrees C).

Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.

Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.

Gather the ingredients.

Soak wood chips in a bowl of water, 8 hours to overnight.

Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.

Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.

Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 ½ hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.

Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

Heat oil in a large deep skillet or pot over medium-high heat. Season brisket generously with black pepper. Place in the pan and cook until surface is a rich brown color, not burnt, but dark. Lift the roast and scatter onions in the pan. Place the uncooked side of the roast down onto onions. Repeat the browning process.

Add garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.

Remove the brisket to a serving platter. Bring broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

Preheat oven to 325 degrees F (165 degrees C).

Place the beef brisket in a baking dish. In a bowl, mix the onion soup mix, diced tomatoes and green chiles, tomato sauce, and garlic powder. Pour over the brisket.

Loosely cover the brisket with foil. Bake 3 hours in the preheated oven, or to an internal temperature of at least 145 degrees F (63 degrees C).

Gather all ingredients.

Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder in a small bowl to make a dry rub.

Combine beef broth, liquid smoke, and Worcestershire sauce in a separate bowl for the cooking liquid.

Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to High while preparing the brisket.

Meanwhile, season brisket all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.

Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.

Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture. Preheat the oven's broiler.

Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.

Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.

Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.

Preheat oven to 325 degrees F (165 degrees C).

Mix together the ketchup, ginger ale, dry onion soup mix, brown sugar, and red wine in a bowl, and stir until the brown sugar dissolves. Place the brisket into a disposable aluminum pan, and pour sauce over the brisket. Seal the pan with a cover of aluminum foil.

Bake in the preheated oven until the meat is very tender, about 4 hours.

In a large heavy skillet, heat oil over medium-high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.

Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.

Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.

Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.

Make brine: Bring water to a boil in a large pot. Stir in salt and sugar until dissolved; remove from heat and add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves. Let brine cool to room temperature, at least 1 hour.

Prepare corned beef: Place brisket in a large ceramic or glass dish deep enough to keep brisket submerged in brine. Pour brine over brisket; weigh it down to keep submerged. Cover the dish tightly with plastic wrap. Brine brisket in the refrigerator, checking brine level every day, 7 to 10 days.

Remove brisket from brine and rinse under cool running water; discard brine. Place brisket in a large slow cooker; add enough cool water to cover brisket by several inches and season with sea salt.

Cook on High for 2 hours. Add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Cook on Low until vegetables are softened and brisket is hot and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center of brisket should read 160 degrees F (70 degrees C).

Remove brisket to a cutting board and cover tightly with aluminum foil.

Arrange cabbage wedges into the slow cooker; continue cooking until all vegetables are tender, 20 to 30 minutes.

Slice corned beef into thin slices and serve with vegetables.

Preheat the oven to 275 degrees F (135 degrees C). Season beef brisket with garlic salt and meat tenderizer; place in a 9x13-inch baking dish.

Mix beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over beef brisket. Cover tightly with aluminum foil.

Bake in the preheated oven until very tender, 4 to 5 hours.

Preheat the oven to 350 degrees F (175 degrees C).

Place a large roasting pan over medium-high heat. Sear brisket, fat-side down first, in the hot pan until browned, about 3 minutes per side. Remove brisket from the pan and set aside.

Place onion slices into the bottom of the same roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over onions. Lay brisket on top; pour remaining beef broth, French onion soup, and beer over brisket. Cover the roasting pan with a lid.

Bake in the preheated oven for 3 hours. Let brisket stand at room temperature for 30 minutes.

Remove brisket from the roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate brisket and pan juices, 8 hours to overnight.

The next day, preheat the oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.

Unwrap brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into pan juices.

Bake in the preheated oven until pan juices are thickened and meat is hot, about 45 minutes.

Rinse the brisket and pat it dry with paper towels. If your brisket has more than 1/4-inch layer of fat, trim off the excess. Season it on both sides with 1 teaspoon of the salt and the ground pepper.

Select the “Sauté” program on your pressure cooker, adjust it to its highest heat setting, and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium high heat.)

Use a pair of tongs to lower the brisket into the pot with the side with the most fat facing down, and let it sear for 6 minutes. Turn it over and sear it for 6 more minutes. Both sides should be a rich, dark brown color.

Transfer the seared brisket to a plate.

Adjust your pressure cooker to its medium "Sauté" setting. (If you are using a stovetop pressure cooker, lower the heat to medium.) There should be plenty of fat left in the pan after searing the brisket; if not, add another teaspoon or two of olive oil to cook the onions.

Add the onions, garlic, and the remaining 1/2 teaspoon of salt. Cook, stirring frequently, until the onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to help release all of the browned bits from the bottom of the pot.

Use a pair of tongs to lower the seared brisket back into the pressure cooker, with the side with the most fat facing up. Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position.

Select the “Manual” program, then set the time to 50 minutes at high pressure. (For stovetop pressure cookers, cook for 45 minutes at high pressure.)

It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 60 minutes.

You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes). (For stovetop pressure cookers, perform a quick pressure release.)

Use tongs to transfer the brisket to a plate or carving board. Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer.

Return the drained onions and garlic to the pressure cooker pot. Pour the cooking liquid from the fat separator back into the pot, discarding the fat that is left behind. (If you don't have a fat separator, wait for the fat to rise to the top of the liquid, then skim off as much as you can.)

With an immersion blender, blend the cooking liquid, onions and garlic into a thick gravy. (Alternatively, transfer the liquid, onions, and garlic to a blender to puree. Don't fill the blender more than halfway, and be careful of the steam when opening the blender pitcher.

Slice the brisket against the grain into thin (1/4-inch) slices. Pour the gravy over the brisket and serve hot.

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1. In the bowl of a crockpot, combine the beef, chili powder, paprika, cumin, cayenne, salt, pepper and beer. Add in 1/2 cup of water to cover the brisket.

2. Cover and cook on LOW for 8-10 hours or until tender. Shred the beef with two forks and lightly toss with the remaining sauce.

Shred the beef with two forks and lightly toss with the remaining sauce.

3. To make the burritos. Place one tortilla at a time in the microwave for 30 seconds. Working quickly, layer the brisket, french fries, cheddar cheese, cabbage, cilantro, and salsa (recipe below) towards one end of the tortilla. Fold the tortilla over the ingredients. Roll up the tortilla (try to roll them tight). Repeat with remaining tortillas and ingredients. Roll the finished burritos in tin foil to keep them packed tight. EAT!

3. To make the burritos.

Place one tortilla at a time in the microwave for 30 seconds. Working quickly, layer the brisket, french fries,

, cabbage, cilantro, and salsa (recipe below) towards one end of the tortilla. Fold the tortilla over the ingredients. Roll up the tortilla (try to roll them tight). Repeat with remaining tortillas and ingredients. Roll the finished burritos in tin foil to keep them packed tight. EAT!

1. Combine all ingredients in a blender and pulse until chunky smooth. Season to taste with salt.

On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.

Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.

Salt the brisket well and let it sit at room temperature for 30 minutes.

You'll need an ovenproof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions.

Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5 to 8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.)

Turn the brisket over and cook for a few minutes more to brown the other side.

When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot. If not, add some olive oil.

Add the sliced onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5 to 8 minutes. Stir in the garlic and cook 1 to 2 more minutes.

Use kitchen twine to tie together the bay leaves, rosemary and thyme.

Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil on the stovetop. Cover the pot, then place in the 300°F (150°C) oven. Cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.

After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.

When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.

At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step.

To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.

Notice the lines of the muscle fibers of the roast. This is the "grain" of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices. (A sturdy bread knife works great for slicing roasts.)

Serve with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles, or polenta.

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Preheat the oven to 300°F.

In a bowl, mix together the barbecue sauce, soy sauce, and water.

Simply Recipes / Mihaela Kozaric Sebrek

Place a large piece of aluminum foil in a roasting pan (use heavy-duty foil if you have it). Add the brisket fat-side-up and pour the BBQ sauce mixture generously over meat.If using the optional 1 tablespoon of flour (to thicken your sauce) sprinkle it over the meat.

Wrap the brisket in the aluminum foil so it's well sealed, like a package. Cover it with more foil, if needed.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Bake for 3 hours for a 3 pound roast and 1 more hour for every additional pound of meat. (Times are a guide. You may need to roast longer to get falling apart meat if your cut is particularly tough.)

Remove from oven and let rest in the foil for 30 minutes before slicing.

The easiest way to serve the roast is to first cut it in half along the grain of the meat (poke the meat with the tip of a knife or tines of a fork to see which way the grain or lines of the muscles are going if you can't see it from the surface).

Then make 1/4-inch to 1/2-inch thick cuts across the grain to serve. (Cutting the meat across the grain will make it much easier to eat, as the cuts break up the muscle tissue.)

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Preheat the oven to 300°F.

In a small bowl or measuring cup, stir the barbecue and soy sauce together.

Set an oven bag (the small size should work, but you can use the large size if that's all you have) in a roasting pan. Put the brisket fat-side-up in the bag and add the barbecue-soy mixture.

If using the optional 1 tablespoon of flour (to thicken your sauce) sprinkle it into the bag. Fold the top of the bag over and poke a couple small holes in the bag.

Bake for 3 hours for a 3 pound roast and 1 more hour for every additional pound of meat. (Times are a guide. You may need to roast longer to get falling apart meat if your cut is particularly tough.)

Remove from oven and let rest in the bag for 30 minutes before slicing.

The easiest way to serve the roast is to first cut it in half along the grain of the meat (poke the meat with the tip of a knife or tines of a fork to see which way the grain or lines of the muscles are going if you can't see it from the surface).

Then make 1/4-inch to 1/2-inch thick cuts across the grain to serve. (Cutting the meat across the grain will make it much easier to eat, as the cuts break up the muscle tissue.)

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Place the brisket in a large, oven-safe roasting pan.

In a large bowl, mix together the ketchup and the onion soup mix. Stir in the water. Pour the ketchup mixture all over the brisket. Flip the brisket once to make sure it’s coated on both sides.

Cover the pan tightly with aluminum foil, being careful the foil doesn’t touch the brisket and its tangy sauce.

Cook the brisket in the oven until it feels tender all the way through when pierced with a fork but doesn’t fall apart, 7 to 8 hours.

Remove the roasting pan from the oven and let it rest for 1 to 2 hours. This will ensure that the brisket is tender once sliced.

After the brisket has cooled, slice against the grain into 1/2-inch slices. Serve immediately. If you’re making ahead, see detailed instructions above.

Store leftovers tightly wrapped in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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Season the brisket with most of the salt and pepper. Heat the oil in a large ovenproof pot or Dutch oven over medium-high heat.

Brown the brisket, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.

Simply Recipes / Sally Vargas

Place the onions, celery, and garlic in the pot, tossing it in the residual fat. Season with the remaining salt and pepper. Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.

Simply Recipes / Sally Vargas

Add the wine, crushed tomatoes, ketchup, brown sugar, thyme, and bay leaves, stirring to combine.

Place the brisket in the liquid, fat side up. Cover the pot and braise in the oven until the meat is fork-tender, about 3 hours.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Uncover the pot and nestle the carrots around the brisket. Cook, uncovered, until the carrots are tender (not soft) and the top of brisket is browned and crisp, 35 to 45 minutes.

Simply Recipes / Sally Vargas

Remove the brisket from the pot and slice against the grain to serve. Place on a deep serving platter.

Meanwhile, use a spoon to skim fat from the surface of the braising liquid and discard. Heat over medium-high heat and cook until the liquid is thickened to a sauce-like consistency, 5 to 10 minutes. Remove the thyme sprigs and bay leaves. Taste and season with salt and pepper as needed.

Pour the sauce over the brisket and serve.

If you are not serving the brisket immediately, transfer it to a large bowl and pour the braising liquid over top. Let cool. Cover and refrigerate for up to 5 days. To serve, preheat the oven to 325°F. Skim fat from the surface and discard. Cover and reheat the brisket in the sauce, about 1 hour.

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Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Gather all ingredients.

Prepare brisket rub: Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over brisket. Put brisket in a large, resealable plastic bag; refrigerate for 30 minutes to overnight.

When ready to cook, prepare barbeque sauce: Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker.

Remove brisket from the refrigerator and take out of the bag. Lay brisket in sauce in the slow cooker and arrange onions over top.

Cook on Low until brisket is very tender, 6 to 7 hours.

Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.