Barbecued Beef Brisket

America's Test Kitchen

• Ready In: 11 hrs 30 mins
• Serves: 8

Ingredients

• 1⁄2 cup  packed dark brown sugar
• 3  tablespoons  minced canned chipotle chiles in adobo
• 1  tablespoon ground cumin
• 1  tablespoon sweet paprika
•  salt
•  pepper
• 1 (5 lb)  flat-cut beef brisket, trimmed
• 2  onions, minced
• 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

Directions

1. Combine sugar, 2 tablespoons chipotles, cumin, paprika, 1 teaspoon salt, and 2 teaspoons pepper in bowl.
2. Using fork, prick brisket all over.
3. Rub sugar mixture over brisket, wrap tightly in plastic wrap, and refrigerate for 8-24 hours.
4. Unwrap brisket and place in slow cooker.
5. Microwave onions, tomato paste, garlic, oil, chili powder, and remaining tablespoon chipotles in a bowl, stirring occasionally, until onions are softened, about 5 minutes.
6. Transfer to slow cooker.
7. Add water to slow cooker; cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
8. Transfer brisket to cutting board, tent loosely with foil and let rest for 20 minutes.
9. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
10. Whisk in ketchup, vinegar, and liquid smoke and season with salt and pepper to taste.
11. Slice brisket 1/2 inch thick against grain and arrange on serving platter.
12. Spoon 1 cup sauce over meat and serve with remaining sauce.