Ingredients
- 4 lbs. brisket
- 2 to 4 lbs. yellow onions, sliced
- Paste/Marinade
- ¼ cup brown sugar
- 1 ounce rum
- 1 ounce maple syrup
- 1½ teaspoons sea or kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- 1½ teaspoons sweet ground paprika
- 1½ teaspoons smoked ground paprika
- ½ teaspoon granulated garlic
- Cooking Stock
- Juices from marinade
- 1½ ounces blackstrap molasses
- 1 shot (1½ ounces) double espresso (or extra strong coffee)
- 2 garlic cloves, mashed and chopped
- Mix all ingredients paste/marinade ingredients together. It should be thick like a milkshake, rub and massage paste onto the brisket, wrap tightly in foil, place in a baking pan and refrigerate for up to 24 hours.
- If you are using a crockpot, place brisket in crockpot and add cooking stock and sliced onions, season with salt and more paprika . Cover and cook on low for 8 hours.
- If cooking in Dutch oven, add sliced onions and cooking stock, season with more kosher salt and paprika. Cover and cook for 3+ hours in the middle of the oven. Check and taste then cook for another 2 or more hours.