In a small bowl, combine the dry rub ingredients; rub over brisket. Place in a 3-qt. slow cooker. Let it sit in the slow cooker for at least an hour. If possible, put the slow cooker in your refrigerator and let it sit overnight so that the beef can absorb the spices from the rub.
In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. Cover and cook on high for 4-5 hours, or low for 8 hours, or until meat is tender. Serve with the reserved sauce.
Slice all the meat against the grain, and it will literally be falling apart. Yum!
No-Bake Peach Split Cake – A Heavenly Summer Delight!
SEAFOOD MAC AND CHEESE
Decadent No-Bake Blueberry Cheesecake
Indulge in this delightful summer salad that remains fresh in your refrigerator for up to 2 months.
When you go to the beach and see a spot with no waves, don’t come closer
Decadent Chocolate and Vanilla Layer Cake
FUNNEL CAKE
The fam couldn’t get enough! Next batch, I’m making a double recipe
PUMPKIN PECAN COBBLER
