Slow-Cooker Barbecue Brisket

By á-3145

Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g

Ingredients

• 3 tablespoons packed light brown sugar
• 1 1/2 tablespoons chipotle chile powder
• 2 teaspoons ground cumin
• 1 teaspoon celery salt
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper
• 4 1/2 to 5 pounds point-cut beef brisket, trimmed (fat cap intact)
• 1 1/4 cups ketchup
• 1/4 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• Potato salad and cornbread, for serving (optional)

Preparation

Step 1

Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.

Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.