3 lb brisket
1 onion, sliced into thick rings
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot paprika
1/2 teaspoon dehydrated minced onions
1/4 teaspoon garlic powder
1 pouch (8 oz) Old El Paso® Chipotle Mexican Cooking Sauce
Line the bottom of a 6-quart slow cooker insert with the onion rings.
In a small bowl, whisk together the spices. Rub them over all sides of the brisket. Place the brisket in the slow cooker over the onion rings. Pour the sauce over the brisket. Cook on low 8 hours.
Remove the brisket. Discard cooked onions and any juices. Slice or shred the brisket and serve over rice, in tacos, burritos or enchiladas.