2.5lb.approx. flat cut or center cut brisket (can substitute “point cut” brisket or a chuck roast for a similar, but higher fat result.)
Spice Rub:
1 ½tbschili powder
1 ½tbsgarlic powder
2tspblack pepper
1tspsalt
Sauce
½cuptomato sauce4 oz can
3tbsphoney
1/3cupmolasses
1/3cupapple cider vinegar
1tbscoconut aminos
1tbspstone ground mustard
1tbspcoconut sugar
2tspgarlic powder
3tbswater
1.5tsparrowroot powder
Instructions
Mix together spices and rub into brisket generously.
Transfer brisket to slow cooker, fat side up.
In glass mixing cut, stir together all sauce ingredients (except for water and arrowroot powder) and pour over top of brisket.
Place lid on slow cooker and cook on low for 8 to 9 hours, or until internal temperature about 190F -200F.
Remove brisket from slow cooker to rest.
Skim any fat off the top of liquid in pot, the best you can, and discard. Carefully pour remaining liquid into a sauce pot.
Mix the water (cool) and arrowroot powder together until dissolved. Stir into sauce pot and simmer on medium for 5 to 10 minutes until thickened.
Now that brisket is cook enough to handle, trim off fat side with serrated knife, and discard.
Shred the brisket using two forks and bring it back to the slow cooker. If it is being stubborn, pull with fingers and/or use a knife to cut into large chunks to help shred.
Dress beef with about a cup of the sauce, more or less to taste. Serve as desired.
Keep leftover beef and remaining sauce in the fridge for up to 4 days, or in freezer for up to 6 months.