ingredients

• 3 to 4 pounds beef brisket
• 1 tsp salt 
• 1/2 tsp black pepper 
• 1 teaspoon onion powder 
• 1 teaspoon paprika 
• 2 teaspoons red chili garlic sauce {I use Huy Fong, Chili Garlic Sauce}, optional for spice 
• 2 Tablespoons soy sauce 
• 4 large cloves garlic, minced 
• 1 Tablespoon fresh-grated ginger 
• 1 lime, juiced

For the LETTUCE WRAPS: 

• 1 head butter lettuce 
• 1/4 medium red onion, thinly sliced 
• 1 cup of matchstick carrots 
• 4 scallions, green and white parts, thinly sliced 
• 2 Tablespoons roasted peanuts or almonds, chopped 
• 1/4 cup fresh cilantro, chopped

cooking

1. Remove the brisket from the fridge and let sit on the counter to come to room temperature while you prep your ingredients. 
2. In a small mixing bowl combine the salt, pepper, onion powder, paprika and the red chili garlic sauce {optional} and stir well. 
3. Rub the spice mixture over the brisket coating all sides. 
4. In a large skillet over medium heat brown all sides of the brisket. 
5. Place the brisket in a slow cooker along with the soy sauce, garlic, ginger and lime juice. 
6. Cook on low for 8 to 10 hours. When the brisket is fork tender either slice the brisket or shred it. 
7. Serve over a rice bowl or in lettuce wraps with onion, carrots, green onion, peanuts and cilantro.

Notes: I like to leave the fat on the brisket when I slow cooker it because it helps to create a more tender piece of meat. Once the brisket is cooked you will want to pull the fat out.