In a small bowl, combine the dry rub ingredients; rub over brisket. Place in a 3-qt. slow cooker. Let it sit in the slow cooker for at least an hour. If possible, put the slow cooker in your refrigerator and let it sit overnight so that the beef can absorb the spices from the rub.
In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. Cover and cook on high for 4-5 hours, or low for 8 hours, or until meat is tender. Serve with the reserved sauce.
Slice all the meat against the grain, and it will literally be falling apart. Yum!
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Tried many things before, but this hack does the job for me!
Use this instead of soil, you’ve never had orchids like this: they will be very bushy
HEARTY BEAN AND HAM HOCK SOUP
My aunts used to make this, and I thought it was history. Surprise! I found it, and it’s even better!
Tennessee Peach Pudding
MINI STRAWBERRY CHEESECAKE TACOS
