BUSY-DAY BARBECUE BRISKET

INGREDIENTS

Tbsp. paprika
2 tsp. dried thyme
2 tsp. salt
2 tsp. black pepper
1 tsp. onion powder
½ tsp. garlic powder
½ tsp. cayenne pepper
½ tsp. cumin
3 lb. beef brisket, trimmed
½ tsp. liquid smoke
1½ cups barbecue sauce (15 oz.)
2 Tbsp. Worcestershire sauce

1.Mix together paprika, thyme, salt, black pepper, onion powder, garlic powder, cayenne, and cumin in a small bowl. Rub brisket with liquid smoke to coat, then rub with spice mixture. (Brisket can be rubbed 1 day ahead and chilled, well wrapped.)

2. Stir together barbecue sauce and Worcestershire in a 6-quart oval slow cooker. Add brisket and turn to coat with sauce. Cover and cook on Low until fork-tender, 8 to 10 hours.

3. Transfer brisket to a cutting board. Let stand, loosely covered with foil, 20 minutes. Cut meat across the grain into ¼ – to ½ – inch slices and serve with sauce. [The flavor improves when cooked up to 3 days ahead and chilled, covered. Slice while still cold, then reheat slowly with sauce in a large skillet over medium-low heat, covered.] If desired, serve with buns and pickles.