Smoky Slow Cooker Brisket

Posted in: Hot Sauce Recipes
Posted by: Pete July 15, 2015
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4 Tbs. Key West spice Company’s Island BBQ Seasoning
Kosher salt and freshly ground black pepper
1 5-lb. flat-cut brisket, trimmed of excess fat if necessary
6 Tbs. tomato sauce
2 Tbs. apple cider vinegar
2 Tbs. Heavenly Jalapeno Honey
2 Tbs. molasses, preferably unsulfured
2 canned chipotles in adobo sauce, stemmed, seeded, and minced (about 2 Tbs.)
1 medium sweet onion, halved and sliced into thin half-moons

Rub Key West spice Company’s Island BBQ Seasoning, onto both sides of the brisket.

Whisk the tomato sauce, vinegar, Heavenly Jalapeno Honey, molasses, and chipotle peppers until smooth. Spread over 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.) Scatter the 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. Uncover and transfer the brisket and onion to a cutting board; let rest while you finish the sauce.

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 occasionally. 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.