Slow Cooker Smoked Paprika Brisket

• 1 Tablespoon Smoked Paprika
• 1 Tablespoon Oregano
• 1 Tablespoon Chili Powder
• 2 Tablespoons Dark Brown Sugar
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Sea Salt
• 1 teaspoon Cumin
• 4 pounds Corned Beef Brisket
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Olive Oil Plus More For Brushing On The Meat
• 1/2 cups Orange Juice
• 2 Tablespoons Flour
• 2 Tablespoons Water
• Chopped Cilantro (optional, For Garnish)

1. Combine the smoked paprika, oregano, chili powder, brown sugar, garlic powder, onion powder, sea salt and cumin in a bowl and set aside.
2. Prepare meat by brushing the surface with a little bit of oil before applying the spice rub.
3. Place the rubbed brisket into a Ziplock bag and refrigerate overnight.
4. If you dont have enough time, refrigerate for at least 4 hours before cooking.
5. Combine the cider vinegar, olive oil, and orange juice in a slow cooker.
6. Place the brisket in the cooker and cook on low for 8-10 hours.
7. Gently skim the dry rub off the surface of the brisket and mix it into the cooking liquid.
8. Remove the brisket from the cooker and slice.
9. Mix the flour and water in a small bowl to form a paste.
10. Add the paste to the pot and continue to cook until the sauce thickens, stirring occasionally.
11. Serve the brisket with gravy and chopped cilantro.

paprika, oregano, chili powder, brown sugar, garlic, onion powder, salt, cumin, brisket, apple cider vinegar, olive oil, orange juice, flour, water, cilantro

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-smoked-paprika-brisket/ (may not work)