Slow-Cooked Barbecue Brisket with Homemade Barbecue Sauce: A Melt-in-Your-Mouth Recipe

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Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Spray a 6-quart (or larger) slow cooker with non-stick cooking spray.
Trim any excess fat from the brisket, rinse, and pat dry. If the brisket is too large, cut it in half so it fits in the slow cooker.
In a medium bowl, combine all the spice rub ingredients. Reserve 1 tablespoon of the rub for the barbecue sauce. Rub the remaining spice rub evenly over the brisket. Place the brisket on the prepared baking sheet and let it sit at room temperature for 30 minutes or refrigerate for up to 24 hours if desired.

Bake the brisket uncovered for 30 minutes at 425°F to sear the meat.
Meanwhile, prepare the barbecue sauce by whisking together the remaining spice rub with the ketchup, molasses, brown sugar, blackberry preserves, apple cider vinegar, and mesquite liquid smoke (if using).
Remove ½ cup of the barbecue sauce and add it to the slow cooker along with 1 cup water, Worcestershire sauce, soy sauce, and beef bouillon. Mix well (note that the bouillon may not fully dissolve but will dissolve during cooking).

Carefully transfer the brisket to the slow cooker. It may not fit completely submerged in the liquid.
Cover and cook on LOW for 8-10 hours, flipping the brisket halfway through, until it is very tender. If the brisket is still tough, continue cooking until it reaches the desired tenderness.
Remove the brisket to a foil-lined baking sheet. Brush it with barbecue sauce and broil under high heat for 5-10 minutes, or until slightly caramelized.

Heat the remaining barbecue sauce in the microwave or on the stove.
Brush the brisket again with barbecue sauce, then slice against the grain or chop as desired. Serve with the remaining barbecue sauce or use for sandwiches.