Slow Cooker Barbequed Brisket

BRISKET (Also works with Tri Tip)

1 (4-5 lb) beef brisket
1/4 C packed light brown sugar
1/4 C paprika
1 T onion powder
1 T garlic powder
1 T ground cumin
1 tsp cayenne
salt
1 C barbeque sauce
   Cider Vinegar
   Ground Black Pepper

1.  Together in a small bowl, toss the 1/4 cup sugar, paprika, onion powder, garlic powder, cumin, cayenne and 1/2 tsp salt together.  Massage the spice rub all over the brisket, then wrap tightly in plastic wrap and refrigerate for up to 12 hours.

2.  Unwrap the brisket and lay it, fat side up, in the slow cooker insert.  Spread the barbeque sauce evenly over the brisket.  Cover and cook on low until the meat is tender and a dinner fork can be slid in and out of the brisket with little resistance, 9-11 hours.

3.  Transfer the brisket to a 9x13 baking dish and cover with foil.  Set aside.  Let the cooking liquid settle for 5 minutes then gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the sauce using a large flat spoon.  Season the sauce with additional sugar and vinegar, salt and pepper to taste.  Poke the brisket all over with a fork and then pour 1 C of the sauce over the brisket and let it rest, covered for 10-15 mins.

4.  Slice brisket thinly across the grain.  Serve, passing remaining sauce separately

*recipe from Cooks Illustrated "The Best Make Ahead Recipe" cookbook