In a Sweet and Smoky Sauce
Chili sauce (sold in bottles near the ketchup), dark brown sugar, and balsamic vinegar make a dark and rich barbecue-style sauce that perfectly coats the brisket in this recipe. Liquid smoke adds the smokiness you’d associate with a slow-smoked brisket.
1 (2- to 21/2-pound) beef brisket
2 teaspoons paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 red onion, diced
1 cup chili sauce
2 tablespoons yellow mustard
3 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
1/2 teaspoon liquid smoke
Place brisket in a slow cooker and sprinkle with paprika, onion powder, garlic powder, salt, and pepper. Lightly press the spices into the top of the brisket.
Top the brisket with the diced onion, then remaining ingredients.
Set the cooker to LOW, cover, and let cook 8–10 hours, or until meat is fork-tender.
Transfer brisket to a cutting board and let rest under aluminum foil at least 5 minutes before carving into thin slices. Serve topped with sauce from the slow cooker.
Make It Better
For a thicker sauce, whisk 2 tablespoons cornstarch into 2 tablespoons water, and stir into the slow cooker in the last 30 minutes of the cook time. Cover and switch the cooker to HIGH for the last 30 minutes.