Q: Can I cook brisket from frozen?

A: Yes, but you’ll need to increase the cooking time and expect variations in texture.

Q: Is this recipe suitable for leftovers?

A: Absolutely! Leftover brisket can be used in sandwiches, tacos, or salads.

A: A fork should easily pierce the meat and shred it.

A: Yes, pork shoulder is a great alternative for a similar cooking method.

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In a small bowl, combine smoked paprika, onion powder, garlic powder, salt, and pepper.
Rub the seasoning mixture all over the brisket.
Place sliced onions in the bottom of the slow cooker and lay the brisket on top.
Add bay leaves, thyme, beef stock, and Worcestershire sauce to the slow cooker.
Cover and cook on low for 8–10 hours or on high for 4–5 hours, until fork-tender.
Remove brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain.
Serve warm with cooked onions and some of the cooking juices spooned over the top.

Ensure the brisket is trimmed of excess fat for optimal texture. Slice against the grain for tenderness.