Brisket is a lesser-used cut of meat that loves long, slow cooking. Add a little Southern-style spice to the pot, and you’ve got the makings of a succulent pulled meat to serve in buns with coleslaw, or with mash and vegies on the side.
Combine chipotle, paprika, garlic powder, cumin and salt. Place on a plate and roll brisket to coat completely.
Heat oil in a frypan and brown brisket on all sides.
Place onion and garlic in the bowl of slow cooker. Place browned brisket on top.
In a bowl, combine remaining ingredients with 1/2 cup water. Pour over brisket, cover with lid and cook on low for 8 hours (or on high for 5 hours).
Remove beef to a plate and use two forks to shred, or pull, the meat. Return to slow cooker and combine with the oniony sauce that remains. Serve with crusty bread rolls, coleslaw and good-quality barbecue sauce.