You don’t have
to man the smoker all day to get barbecue on the table for dinner (even on a weeknight).
Instead, slow-cook a brisket until it’s so tender that a meat fork can be pulled
out without any resistance, then break out the coleslaw.
2 Tbs. packed
dark brown sugar
2 Tbs. smoked
2 tsp. ground
and freshly ground black pepper
1 5-lb. flat-cut
brisket, trimmed of excess fat if necessary
6 Tbs. tomato
2 Tbs. apple
2 Tbs. honey
2 Tbs. molasses,
2 canned chipotles
in adobo sauce, stemmed, seeded, and minced (about 2 Tbs.)
1 medium sweet
onion, halved and sliced into thin half-moons
Mix the sugar,
paprika, cumin, 1-1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl.
Rub onto both
sides of the brisket.
Whisk the tomato
sauce, vinegar, honey, molasses, and chipotles until smooth.
both sides of the brisket.
Set the brisket
in a 5- or 6-quart slow cooker.
(The whole brisket
should fit in an oval slow cooker; for a round model, cut the brisket in half and
overlap the thinner sections.)
onion on top of the meat.
Cover and cook
until fork-tender, 8 to 9 hours on low or 5 to 6 hours on high.
transfer the brisket and onion to a cutting board; let rest while you finish the
Pour the sauce
into a fat separator and set aside for a few minutes.
Pour the defatted
sauce into a 3-quart saucepan and bring to a simmer over medium-high heat, stirring
Cook until reduced
by half, about 8 minutes.
Cut the brisket
against the grain into 1/2-inch-thick slices and sprinkle with salt.
Serve with the
onion and some of the sauce.
(per serving): Calories (kcal): 360, Fat (kcal): 9, Fat Calories (g): 90, Saturated
Fat (g): 3.5, Protein (g): 50, Monounsaturated Fat (g): 4, Carbohydrates (mg): 15,
Polyunsaturated Fat (mg): 0, Sodium (g): 430, Cholesterol (g): 145, Fiber (g): 1.