Sunday Slow Cooker Brisket (as a base for other recipes)
3 tablespoons packed light brown sugar
1 ½ tablespoons chipotle chile powder
2 teaspoons ground cumin
1 teaspoon celery salt
1 clove garlic, minced
Kosher salt and freshly ground pepper
4 ½ - 5 lb point-cut beef brisket (this is large, you want leftovers!)
1 ¼ cups ketchup
¼ apple cider vinegar
1 tbsp Worcestershire sauce
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 [*Don't skip this step -- there is a lot of fat that you'll need to skim off!]; stir in the remaining 1/2 cup ketchup. Slice the brisket for immediate use and store in an airtight container in the refrigerator for future use.