Slow Cooker BBQ Beef with Seared Edges

Ingredients:

Beef brisket

• 1.5 tbsp coarse salt
• 0.5 tbsp freshly ground black pepper
• 2 tsp smoked paprika
• 1 teaspoon cayenne pepper
• 1 tsp ground cumin
• 1 teaspoon granulated garlic
• 1 teaspoon mustard powder
• 1 beef brisket weighing 2.3 kg, trim off excess fat

Barbecue sauce

• 1 can (170 g) of tomato paste
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons apple cider vinegar
• 0.5 tsp coarse salt
• 1/4 tsp liquid smoke
• 1/4 tsp cayenne pepper
• 1/4 tsp granulated garlic
• 1/4 tsp mustard powder
• For serving: white bread or buns

Preparation:

1. Beef brisket:
   
   Combine salt, pepper, paprika, cayenne pepper, cumin, garlic, and dry mustard in a small bowl. Sprinkle the spice mixture over the brisket on all sides. Place the brisket in the slow cooker and cover. Reduce heat to high and cook for about 6 hours.
2. Remove the brisket from the slow cooker to a platter and let it cool enough to handle. Pour the cooking liquid from the slow cooker into a fat separator. Discard the fat.
3. Barbecue sauce:
   
   Pour the slow cooker juices into a saucepan and place over medium heat. Combine the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne pepper, garlic, and dry mustard. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until the sauce thickens, at least 20 minutes.
4. Slice the brisket into 2 cm thick slices. Trim any large pieces of fat. Place the brisket in a 22 x 32 cm roasting pan and pour the sauce over the meat.
5. Grill until crispy around the edges, about 5 minutes. Serve warm with white bread or buns.