Ingredients:

• 2 tablespoons packed dark brown sugar
• 1 1/2 tablespoons smoked paprika
• 1 tablespoon coarse black pepper
• 2 teaspoons ancho chile powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper

• 1 tablespoon vegetable oil
• 3 to 3 1/2 pounds beef brisket
• 1 large onion, cut in small wedges

• 1/4 cup butter
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 tablespoons packed dark brown sugar

Cooking Instructions:

1. In a small bowl, combine all dry rub seasonings. Reserve 1 1/2 tablespoons of the mixture for the BBQ sauce. Rub both sides of brisket with dry rub.
2. Place brisket in a large resealable plastic bag. Refrigerate overnight.
3. In a large skillet over medium-high, heat oil. Sear brisket 2 to 3 minutes on each side.
4. Arrange onion wedges in bottom of a slow cooker crock. Place brisket on top of onion.
5. Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 6 1/2 to 7 hours. Brisket should be tender, but not falling apart.
6. Remove brisket to cutting board. Let stand 10 minutes, then cut in 1/4-inch thick slices.
7. For BBQ Sauce: In a medium saucepan over medium-high, melt butter. Add onion and garlic. Cook until onion is tender, about 2 minutes. Add remaining ingredients and reserved 1 1/2 tablespoons dry rub mixture and whisk until well blended. Reduce heat to low and simmer for 30 minutes. Serve with brisket.