4-5 pounds beef brisket trimmed of excess fat
1 cup water
1 tablespoon beef bouillon
2 tablespoons Worcestershire sauce
1 tablespoon reduced sodium soy sauce
1/2 cup homemade barbecue sauce (directions to follow)
2 tablespoons paprika
2 tablespoons packed brown sugar
1 tablespoon chili powder
2 tsp EACH garlic powder, salt
1 tsp EACH onion powder, chipotle powder, pepper
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper optional for more heat
1 1/2 cups ketchup
1/3 cup molasses
1/3 cup packed brown sugar
1/4 cup seedless blackberry preserves
1/4 cup apple cider vinegar
1 tablespoon reserved Spice Rub from above
1 tablespoon mesquite liquid smoke optional but recommended*
Slice the onions and place in the bottom of the slow cooker. Pour the broth over the onions.
Place the brisket in a large bowl and cover the top and bottom with 2/3rds of the onion mixture. Place brisket, fat side up, in the slow cooker.
Spread the dijon mustard over the top of the brisket and sprinkle remaining 1/3rd of onion mixture over the top.
Set slow cooker on low for 9 hours.
When brisket is cooked, carefully remove it from the slow cooker and place it in a large roasting pan. If using, sprinkle brown sugar over brisket. Set the brisket on the top 1/3rd of the oven and turn the broiler on high for about 5 minutes. Keep a close eye on the brisket as it can easily burn.
Remove from the oven and set aside.
To Make “Au Jus”
Allow the drippings to cool completely. Skim the fat off the top of the drippings and discard.
Pour onions and remaining broth in a high speed blender and blend on high for 1-2 minutes. Taste and add any additional salt or pepper if needed.
To serve, pour over brisket or place in a small side bowl for dipping.