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Slow Cooker Cowboy Brisket

Pull-apart brisket cooked low and slow.
Print Recipe
Prep Time 20 minutes
Cook Time 9 hours
Course Main Course
Cuisine American
Servings 4

Equipment

  • Slow cooker

Ingredients
  

  • 1 fresh brisket, cut in half to 2-3 lbs. (freeze remainder for later)
  • 2 tbsp BBQ rub (save extra for another use)
  • 1 tbsp brown sugar
  • 2 tsp paprika
  • 1 1/2 tsp coarse salt (such as kosher)
  • 1 tsp ground cumin
  • 1 sweet onion, cut into 1/4 inch slices
  • 3 garlic cloves, chopped
  • 1 cup cilantro, chopped

BBQ Rub

  • 1 tbsp coarse salt (such as kosher)
  • 1 tbsp cracked pepper
  • 2 tsp paprika
  • 1 tbsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme

Instructions
 

  • In a small jar, mix together the rub ingredients.
  • In a small bowl, stir together rub, brown sugar, paprika, salt, and cumin.
  • Trim fat from brisket, cut into 2-inch chunks, and rub pieces with spice mixture.
  • Lightly grease the slow cooker. Arrange the onion slices on the bottom of the cooker, then place the meat and garlic on top of the onions. Sprinkle with the cilantro.
  • Cover the pot and cook on low for 8 to 9 hours or until the brisket shreds easily with a fork. Serve on rolls. Use cooking liquid for sauce.