INGREDIENTS
2-3 lb brisket
1/2 cup Peppercorns
1/2 cup Coarse salt
1/2 cup, packed Brown sugar
1 teaspoon Cumin
1 teaspoon Garlic powder
2 cups your favorite BBQ sauce
1/2-3/4 cup Water
INSTRUCTIONS
Make a dry rub. (OR Don't make a dry rub and use your favorite dry rub from the store!) put ingredients in a bowl and mix together. (tip - when crushing peppercorn, put in a wooden bowl and gently pound with a meat tenderizer; or lay the peppercorns on a dish towel and fold the towel over the top of them and use a hammer to break it up. using fresh, broken peppercorns just seems to release more flavor in the meat)
Rub it in and let it sit. Sprinkle rub all over brisket and then massage it in with fingers and hands. Let it sit on brisket overnight in the fridge if you can, but at least an hour if you are a little pressed on time to get things ready. wrap it in plastic wrap while it sits in the fridge.
Get things going. Put 2 cups of your favorite BBQ sauce and 1/2- 3/4 cup of water in the crock pot and let it sit on low for 10-15 minutes. Just get it to start warming the sauce up.
Put in your brisket. The sauce should almost cover the top of brisket or barely cover it. Put side with most fat facing up.
Cook it. Cook on low for 8 hours in crock pot. At 4 hours, flip it over.
Be patient. Let it cook.
Take it out. Eat it up. When 8 hours is up, pull it out. Some let it go 10 hours, but I dont think that is necessary. Cut across the grain of the meat for slices. Cut as thin or thick as you like it. Pour a little sauce from the cooker over the top of the slices if you want. Put it out as the main course, eat it on sandwiches, save it for later - just enjoy it!
