Slow Cooked BBQ Brisket

Ingredients

For the barbecue sauce:

1 1/2 cups ketchup

1/2 cup packed dark brown sugar

1/2 cup water

1/4 cup finely chopped yellow onion

3 tablespoons cider vinegar

3 tablespoons Worcestershire sauce

2 chipotles in adobo sauce, finely chopped

1 teaspoon garlic salt

3/4 teaspoon freshly ground black pepper

2 splashes liquid smoke

For the brisket:

1/4 cup paprika

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon packed dark brown sugar

1 tablespoon kosher salt, plus more as needed

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon freshly ground black pepper, plus more as needed

1 (5-pound) beef brisket

Potato rolls or other soft rolls

Cole slaw (see below)

Directions

1. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic
2. slow-cook the meat on the sauce for 10 hours
3. Remove from slow cooker and place a heavy platter on top f the meat for ½ hour
4. Slice against the grain. Serve on potato buns or soft rolls with coleslaw.

Makes: 6 servings

Ingredients

2 1/2 pound green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded

1 medium onion, finely chopped

1 large green bell pepper, finely chopped

1 large carrot, coarsely grated

1 1/4 cups mayonnaise

1/3 cup cider vinegar

2 teaspoon sugar

Directions

1. Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.
2. Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).