This came out of an old crockpot cookbook. It’s absolutely falling apart. I use my crockpots (PLURAL) all the time!
4 pounds fresh beef brisket (More often than not, I pull a piece out of the freezer and thaw it before making this recipe. It’s never been a problem.)
1 teaspoon salt
2 teaspoons dry mustard
2 teaspoons paprika
1/8 teaspoon pepper
1/2-1 teaspoon garlic powder (Be brave! Use the whole teaspoon!)
Trim all excess fat from brisket. Combine seasonings until well blended; rub into brisket. Place meat in crockpot with fat side up, cutting it to fit if necessary. Cover and cook on Low for 10 to 12 hours. (I’ve cooked it on High for 5-6 hours when necessary and it turned out fine.)
Remove brisket from liquid and cut across the grain into thin slices. Serve au jus. Serves 6-8.
