Q: Can I use a different cut of beef?

A: While brisket is ideal, cuts like chuck roast can also work, but cooking times may vary.

Q: How do I know when the brisket is done?

A: The brisket should be fork-tender when it is ready. A meat thermometer should read at least 195°F for optimal tenderness.

A: Leftover brisket can be sliced for sandwiches, added to tacos, or used in a beef stew.

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In a small bowl, combine smoked paprika, onion powder, garlic powder, salt, and pepper.
Rub the seasoning mixture all over the brisket, ensuring even coverage.
Place the sliced onions in the bottom of the slow cooker.
Lay the seasoned brisket on top of the onions.
Add bay leaves, thyme, beef stock, and Worcestershire sauce to the slow cooker.
Cover and cook on low for 8–10 hours or on high for 4–5 hours until fork-tender.
Remove brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain.
Serve warm with the cooked onions and some of the flavorful cooking juices.

For the best results, cook low and slow. If preferred, you can use alternative herbs.