Chipotle peppers add deep, smoked heat to this cheater brisket, which is otherwise cooked with all the regular barbecue elements. The leftovers are outstanding, so cook the big one and stock up for your upcoming Mexican fiesta featuring brisket chili, nachos, tacos, or burritos.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
PLACE the brisket on a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat. Rub all sides of the brisket with the dry rub.
Step 2
Carefully Lower the brisket, still on the foil, into a large slow cooker (at least 5 quarts). Sprinkle the onion and garlic over the meat.
Step 3
COMBINE the ketchup, Worcestershire sauce, vinegar, and peppers in a small bowl. Pour the mixture over the brisket. Wrap the foil tightly around the meat.
Step 4
COVER and cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the internal temperature is at least 190°F and the meat is pull-apart tender.
Step 5
Carefully Lift the wrapped brisket out of the slow cooker and set it on a rimmed baking sheet or large baking pan. Open the foil and allow the juices to collect in the pan. Move the brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juice.
