Brisket is rubbed with spices and liquid smoke and then cooked in a slow cooker with BBQ sauce until tender and juicy. This calls for just enough barbecue sauce for that smoky flavor while still allowing the flavor of the meat to come through. Hint: It's even better if you marinate it in the dry rub overnight.
For optimal flavor development, dry-brine the brisket with the spice rub overnight. This allows the spices to penetrate deeper into the meat. Trim excess hard fat, but leave a thin layer (1/4 inch) of soft fat for moisture and flavor during the long cook. While liquid smoke is convenient, consider adding a dash of smoked paprika to the rub for a more nuanced smoky profile if liquid smoke flavor is too assertive. After cooking, let the brisket rest for at least 15-20 minutes before slicing against the grain to retain juices. To enhance the bark, consider finishing in a hot oven (300°F/150°C) for 30 minutes after slow cooking, if the slow cooker bark is too soft.