In a small bowl, combine all dry seasoning ingredients. Set aside.
1 teaspoon salt, 1 teaspoon cumin, ½ teaspoon pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon paprika
Open the brisket bag and drain most of the juices into the sink. Place the brisket in the slow cooker, fat side up, with 1 cup of water at the bottom of the slow cooker.
3.5 pound brisket
Sprinkle top of brisket with seasoning mixture. Set the slow cooker to low heat and set the timer to 8 hours.
Once 8 hours is up, remove from the slow cooker.
Slice against the grain, and enjoy!
Notes
Cutting the brisket in half will make it easier to identify the two separate parts. Cut both against the grain when slicing.
See in-post instructions for how to store, freeze, and reheat brisket.
You can also use an Instant Pot to make this recipe. Cook for 1 hour on high pressure with 1 cup of water, and naturally release the pressure when done.