2 Coots Ranch Slow-Cooked Brisket

Ingredients:

• 3–4 lb beef brisket
• 2 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon smoked paprika
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• ½ teaspoon cayenne (optional, for a kick)
• 1 tablespoon olive oil or beef tallow
• 1 large onion, sliced
• 4 cloves garlic, smashed
• 1 cup beef broth
• ½ cup apple cider vinegar or brewed coffee (adds depth!)
• Optional: BBQ sauce for serving

Instructions:

1. Mix the rub: In a small bowl, combine brown sugar, salt, paprika, pepper, garlic powder, onion powder, mustard powder, and cayenne.
2. Prep the brisket: Pat the brisket dry and rub it down thoroughly with the spice mix. Let it sit for 15–30 minutes (or overnight in the fridge if you’ve got time).
3. Sear (optional but adds flavor): Heat oil in a heavy skillet or Dutch oven over medium-high. Sear brisket on all sides until browned, about 3–4 minutes per side.
4. Layer the base: In a slow cooker or roasting pan, scatter sliced onions and smashed garlic. Lay the brisket on top, fat-side up.
5. Add liquid: Pour in beef broth and apple cider vinegar (or coffee). Cover tightly with a lid or foil.
6. Cook low and slow:
   • Oven: Bake at 300°F for 6–8 hours
   • Slow cooker: Low for 8 hours or high for 4–5
7. Rest and slice: Let the brisket rest for 15–20 minutes before slicing against the grain. Serve with pan juices or BBQ sauce.

Serving ideas:
Pair with mashed potatoes, roasted carrots, or some cornbread and slaw for a full ranch-style meal.