BBQ Onion Brisket

6 lbs of brisket is perfect for our family of 3. Although you can modify based on your size of family.

I seasoned my brisket with salt and pepper on both sides and got a cast iron skillet hot before searing both sides and placing it in a large slow cooker (if you don't have a slow cooker you can use the oven on 250*F in a large aluminum pan with aluminum cover and make sure you check it every hour to avoid moisture loss.

After you place your seared brisket in the pan or cooker, in the same skillet use 6 oz of tomato paste and cook for about 2 minutes and then add 1 TBS Dijon Mustard & 1 Cup of Your choice of broth. I used Beef Broth. Scrape the bottom after all combined and add to the pot with the brisket. Then add 1 Onion chopped, 2 Chopped carrots, 6-8 cloves of Garlic mashed, 2 TBS Apple Cider vinegar, 2 TBS Worcestershire sauce, 2 Bay leaves & 2-4 more cups of broth depending on the size of your brisket and pan, the goal is to maintain moisture for cooking for 8 hours.

Make sure you're checking the meat every hour to flip over to ensure it's constantly covered in liquid and evenly cooking to not dry out on top if it's not immersed in the liquid the whole time. Cook in slow cooker for 8 hours at 250*F or in the oven. When you're about 30 minutes from the 8 hours mark you will want to slice up 2-3 Onions and saute them in a little Olive Oil and salt until caramelized and add 6-10 TBS of your favorite BBQ sauce (I use 6 TBS so it's not too saucy but the flavor is there) to finish cooking the onions in. Turn off the heat and leave covered while you shred your brisket and then toss in the onion BBQ sauce mixture and enjoy on my home made rolls with your choice of toppings. I love provolone cheese & pickles! Sorry about the extreme red light in the top right picture, I had the heat lamp on. :)