2 medium sweet onions, sliced and separated in rings (I like to use Vidalia if available)
5-6 lb. beef brisket
1/3 cup Dale's steak seasoning (If you can't find the Dale's in your area, you can use soy sauce)
1 cup brown sugar
1 tsp. salt
1 tsp. seasoned salt
1 tsp. black pepper
1 tsp. chili powder
1 tsp. Cajun seasoning (I use Tony Chachere)
1 tsp. garlic powder
1/2 tsp. celery salt
1/4 tsp. cayenne pepper (optional)
1/4 cup Worcestershire sauce
1 Tbs. Liquid Smoke
1 cup barbeque sauce (whatever you like or have on hand)
Spray a large slow cooker (5-6 quarts) with nonstick spray. Layer the onion rings in the bottom of the crock.
Wash the brisket and place, fat side up on top of the onions. Most good briskets have a thin layer of fat on one side. Leave that on for cooking to keep the meat juicy and moist. We will trim it off when we carve it.
Pour the Dale's seasoning over the top of the brisket. If you cannot buy Dale's in your area, just use a good soy sauce. You do not need to marinate this ahead of time, because the Dale's sauce is very concentrated and it will be cooking for so long.
This is what Dale's Steak Seasoning looks like.
Sprinkle the dry rub over the brisket and pat it down to keep it in place.
Sprinkle with the Worcestershire and the Liquid Smoke. Pour the 1 cup barbeque sauce on top of the meat.
Cook on low for 9-10 hours.
When finished cooking turn off and allow to cool down to just warm.
Remove from cooker onto a cutting board. With a sharp knife trim the fat off of the top and discard, then slice in thin slices across the grain. Be sure to cut across the grain and not with it or it will be stringy. The meat will cut really easily.
Place on a platter and ladle some of the drippings from the slow cooker over top. This is good for sandwiches or with vegetables. You can serve with additional barbeque sauce if you like more sauce.