Ingredients
Equipment
Method
- Mix the thyme, paprika, pepper, salt, onion powder, garlic powder, and cumin together in a small bowl until you have an even spice rub.
- Rub the spice mixture firmly all over the top and sides of the brisket, pressing it in with your hands so it adheres well.
- Pour 1 cup of water into the bottom of a large 7-quart slow cooker.
- Place the spice-rubbed brisket fat side down into the water.
- Pour the liquid smoke and Worcestershire sauce over the top of the brisket.
- Cover with the lid and cook on Low heat for 8 to 10 hours.
- Carefully lift the brisket out onto a large platter. Skim and discard the fat layer from the bottom of the slow cooker.
- Shred the brisket using two forks, pulling it apart into tender strands.
- Return the shredded brisket to the slow cooker and pour the barbecue sauce over the top. Stir gently to coat.
- Cover and cook on Low for another 30 minutes until the sauce is heated through. Serve warm.
Notes
For extra flavor, sear the brisket in a hot cast iron skillet for 2 to 3 minutes per side before placing in the slow cooker. Always cook on Low heat for the most tender result. The longer it cooks up to 10 hours, the more tender the brisket will be. Check Worcestershire sauce and BBQ sauce labels if serving to anyone avoiding gluten.
