Slow Cooker Beef Brisket with BBQ Sauce

Ingredients:

• 3 tbsp. l. brown sugar
• 1.5 tbsp ground chipotle pepper
• 2 tsp ground cumin
• 1 teaspoon celery salt
• 1 clove garlic, minced
• 2-2.5 kg of fatty part of beef brisket, trimmed (do not trim the fat)
• 1 and 1/4 tbsp. ketchup
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• Potato salad and cornbread, for serving (optional)

Preparation:

1. In a small bowl, combine brown sugar, chili powder, cumin, celery salt, garlic, salt, and pepper to taste. Rub the mixture all over the brisket, then transfer it to a 5-6 quart slow cooker. In another small bowl, combine 3/4 cup ketchup, vinegar, and Worcestershire sauce. Pour over the brisket, adding 3/4 cup water. Cover and cook on low for 8 hours.
2. Innings:
   Place the meat on a cutting board and let it rest for 10 minutes. Meanwhile, skim off any excess fat from the gravy and stir in the remaining 0.5 cups of ketchup. Set aside one-third of the brisket (about 350 grams) and 1 cup of sauce for the dish. American brisket hashSlice the remaining brisket and arrange on plates. Drizzle with sauce and serve with potato salad and cornbread.