3/4 to 1tablespoonliquid smoke(the amount depending on the actual weight of the brisket)
Spread the onion slices to completely cover the bottom of the slow cooker bowl.
Rinse the brisket, pat dry with paper towels and lay on top of the onion slices.
Place the rock salt, thyme, oregano and basil in a spice grinder or food processor. Process until powdered.
In a mixing bowl, mix together the processed salt and herbs with the rest of the ingredients for the sauce until the salt and sugar are dissolved.
Pour the sauce over the meat.
Set the slow cooker on LOW and cook the brisket for 7 and 1/2 hours.
Remove the bowl from the cooker and let the brisket cool slowly to room temperature.
Preheat the oven to 400F.
Line a baking tray with foil and spray with oil. Alternatively, line the tray with non-stick baking paper or a silicone mat.
Lift the brisket and lay on the prepared baking tray.
Strain the sauce into a sauce pan. Boil, uncovered, until reduced to the consistency of syrup. DO NOT wait until too thick; it thickens as it cools.
Brush the reduced sauce on every exposed surface of the brisket.
Bake the beef brisket at 400F for about 10 minutes or until the sauce is lightly caramelized.
Transfer the brisket to a cutting board, slice and serve with the remaining sauce on the side.
Slow Cooker Beef Brisket With Smoky Barbecue Sauce printed from https://casaveneracion.com/slow-cooker-beef-brisket-with-smoky-barbecue-sauce/ for personal use only. Not for republication nor distribution.