Slow Cooker Chipotle Brisket

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.

My thoughts:

The folks at Old El Paso wanted me to test drive a new product, Chipotle Mexican Cooking Sauce. I normally don’t use pre-made sauces because they are often salty or bland but we actually liked this one! It added a lot of flavor and moisture to the brisket without being too heavy. I love smoked brisket most of all but it has been awfully rainy pretty much since April so I haven’t been able to fire up the smoker. The chipotle gave it a nice smoky favor and subtle heat. After a stint in the slow cooker, the brisket was moist and juicy but not greasy, thanks to the onion layer. I shredded it and placed it on top of some rice and beans I cooked with tomatoes and topped it with homemade pickled red onions. Sort of a burrito bowl in an homemade edible shell.

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