Categories: Slow Cooker

Ingredients

• 3 1/2 lb. flat-cut beef brisket
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp. canola oil
• 3 tsp ground ancho chile pepper
• 3/4 tsp ground red pepper
• 3/4 tsp garlic powder
• 1 cup beer
• 1/2 cup chili sauce
• 1 medium yellow onion, sliced 1/2 inch thick
• Crackers, cheddar cheese and pickles, to serve

Directions

1. Spray a slow cooker with cooking spray.

2. Trim excess fat from brisket, leaving a 1/2-inch thick layer. Make several 1/4-inch-deep cuts in both sides of brisket; rub with salt and black pepper.

3. Brush a 12-inch skillet or grill pan with oil and heat over medium-high heat. Reduce heat to medium. Add brisket; cook until browned, 2 to 3 minutes per side. Place brisket in slow cooker.

4. In a small bowl, stir together ancho chile, red pepper and garlic powder; sprinkle all over brisket. Turn brisket fat side up. Pour beef and chili sauce around brisket.

5. Add onion to skillet or grill pan; cook until browned, about 1 minute per side. Add onion to slow cooker; cover.

6. Cook until brisket is tender, about 8 hours on LOW. Remove from slow cooker, and let stand for 15 minutes before slicing. Drizzle slices with cooking liquid and top with onions. Serve with crackers, cheese and pickles.

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