#3106 - BBQ Beef Brisket

(by Shirley McNevich)

1 - 3lb. beef brisket
2 TBSP Worcestershire sauce
6 TBSP paprika
4 TBSP. fresh ground black pepper
4 TBSP kosher salt
2 TBSP chili powder
2 TBSP Domino's dark brown sugar (packed)
1 large onion (chopped or sliced)
1 bottle of your favorite BBQ sauce
1/2 to 1 cup water

In a bowl add paprika, pepper, salt, chili powder and brown sugar--stir well to mix. Rub 1/2 of the mixture all over the top of the brisket, and the other 1/2 of the mixture all over the bottom of the brisket. Wrap the brisket tightly in Saran wrap and refrigerate it overnight. The next day pour the BBQ sauce, water, onions and Worcestershire sauce into a crockpot--stir well to mix. If too thick, add more water and stir again. Unwrap the brisket and place it in the center of the crockpot, then use a ladle to spread lots of the BBQ sauce/onion mixture all over the brisket. Cook on low for 8 hours, using the ladle at least once an hour to spread more of the BBQ/onion mixture over the top. Once brisket is tender, remove it from the crockpot and place it on a plate. Let it sit for 10 minutes, then slice it (or shred it with a fork). Once sliced or shredded, put all of the brisket back in the BBQ sauce/onion mixture and stir well. Serve on good quality rolls.