Instructions

• Rub 2 tablespoons cracked black pepper, 1 tablespoon Kosher salt, and 4 cloves minced garlic evenly over all surfaces of the 3 lb brisket. Use the tip of a sharp knife to cut shallow 1/4-inch slits across the top of the roast, cutting only through the fat cap (trimmed to 1/8–1/4 inch), not into the meat.
• Place the seasoned brisket into the slow cooker.
• In a measuring cup or medium bowl, whisk together 1/4 cup soy sauce, 3 tablespoons balsamic vinegar, 2 tablespoons Worcestershire sauce, and 2 teaspoons dry mustard until the mustard is dissolved.
• Pour the sauce mixture evenly over the brisket in the slow cooker.
• Cover and cook on LOW for 8 to 10 hours, until the brisket is fork-tender.
• Using tongs or a spatula, carefully transfer the cooked brisket to a cutting board. Loosely tent with foil and let rest for about 10 minutes.
• Strain the cooking liquid through a fine-mesh sieve into a fat separator or a medium bowl. If using a fat separator, pour the strained liquid into the separator and discard the fat; then pour the defatted liquid into a medium saucepan. If using a bowl, let the liquid sit briefly so the fat rises, skim off and discard the fat with a spoon, and transfer the defatted liquid to a medium saucepan.
• Bring the sauce in the saucepan to a boil over high heat, then reduce heat to medium and simmer until the sauce has thickened slightly.
• Slice the rested brisket across the grain into 1/2-inch slices and arrange on a platter. Drizzle some of the reduced sauce over the slices and serve immediately, passing the remaining sauce at the table.