Slow Cooker Cowboy Brisket

2 tbsp. cowboy rub (such as McCormick Cattlemen’s)

1 tbsp. dark brown sugar

2 tsp. smoked paprika

1 1/2 tsp. kosher salt

1 tsp. ground cumin

1 (6-pound) flat-cut brisket

1 large sweet onion, sliced

3 garlic cloves, minced

1 c.chopped fresh cilantro

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Stir together first 5 ingredients. Trim fat from brisket leaving a thin layer; cut into 3-inch chunks.
Rub brisket pieces evenly with spice mixture. Arrange meat on top of onions and garlic in a lightly greased 5- to 6-quart slow cooker.
Sprinkle with cilantro. Cover and cook on low 8 to 9 hours or until brisket pieces shred easily with a fork.
Serve brisket drizzled with small amount of cooking liquid, or cover and chill up to 4 days.