¼ to ½ cup dry rub (I like Club House Southern-Style BBQ Seasoning)
1½ cup BBQ Sauce
¼ cup beef stock or water
2-3 pounds beef brisket
Rub the dry rub all over the brisket. For maximum flavour, you can marinate the meat with the rub for up to 24 hours.
Mix the BBQ sauce and water together and pour in the slow cooker. Please the brisket, fat side up, over the sauce. Cook on low for 6-7 hours.
Once the meat is done, preheat the oven to 450°F. Place the brisket on a foil lined baking sheet or on a wire rack baking sheet. Pour some of the sauce from the bottom of the slow cooker over the brisket. Transfer the remaining sauce in a small pot. Keep the sauce warm on the stove on low heat.
Place the brisket in the oven and broil for about 5-10 minutes to create a bark. Make sure to keep an eye on the brisket to make sure it does not burn. Once the outside gets darker, remove from the oven, cover with foil and let rest for 15 minutes.
Slice and serve with remaining sauce.