Name: Slow-Cooker Barbecued Beef Brisket
Total time: 7 h
Ingredients: 1/2 cup packed dark brown sugar; 3 tablespoons minced canned chipotle chile in adobo sauce; 1 tablespoon ground cumin; 1 tablespoon paprika; Salt and pepper; 1 (5-pound) beef brisket , flat cut, fat trimmed to 1/4 inch; 2 onions , chopped fine; 2 tablespoons tomato paste; 4 garlic cloves , minced; 1 tablespoon vegetable oil; 1 tablespoon chili powder; 1/2 cup water; 1/4 cup ketchup; 1 tablespoon cider vinegar; 1/4 teaspoon liquid smoke

Why This Recipe Works

Salt, pepper, brown sugar, cumin, and paprika provided the backbone of flavor for this brisket, while chipotle chiles lent a smoky dimension. To allow the rub to penetrate the meat we pierced the brisket all over with a fork and then refrigerated it overnight. Though brisket releases flavorful juices during cooking (used for serving), we wanted to bump up the flavors even more. We microwaved onions, more chipotles, tomato paste, garlic, and chili powder and added them to the slow cooker, along with a little water. The resulting braising liquid was sweet, smoky, and spicy; all we needed to do to finish the sauce was stir in ketchup, vinegar, and liquid smoke.

Before You Begin

Be sure to buy the brisket “first cut” or “flat cut,” not “point cut,” which is thicker and fattier. You will need an oval slow cooker for this recipe. Note that the roast needs to rest for at least 8 hours after seasoning.

Instructions

Combine sugar, 2 tablespoons chipotle, cumin, paprika, 1 teaspoon salt, and 2 teaspoons pepper in bowl. Using fork, prick brisket all over. Rub sugar mixture over brisket, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours.

Microwave onions, tomato paste, garlic, oil, chili powder, and remaining 1 tablespoon chipotle in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in water. Unwrap brisket and nestle fat side up into slow cooker. Spoon portion of onion mixture over brisket. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high.

Transfer brisket to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.

Using large spoon, skim fat from surface of sauce. Whisk in ketchup, vinegar, and liquid smoke. Season with salt and pepper to taste. Slice brisket against grain into ½-inch-thick slices and arrange on serving dish. Spoon 1 cup sauce over brisket and serve, passing remaining sauce separately.