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“America's Test Kitchen”
11hrs 30mins

Ingredients Nutrition


  1. Combine sugar, 2 tablespoons chipotles, cumin, paprika, 1 teaspoon salt, and 2 teaspoons pepper in bowl.
  2. Using fork, prick brisket all over.
  3. Rub sugar mixture over brisket, wrap tightly in plastic wrap, and refrigerate for 8-24 hours.
  4. Unwrap brisket and place in slow cooker.
  5. Microwave onions, tomato paste, garlic, oil, chili powder, and remaining tablespoon chipotles in a bowl, stirring occasionally, until onions are softened, about 5 minutes.
  6. Transfer to slow cooker.
  7. Add water to slow cooker; cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
  8. Transfer brisket to cutting board, tent loosely with foil and let rest for 20 minutes.
  9. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
  10. Whisk in ketchup, vinegar, and liquid smoke and season with salt and pepper to taste.
  11. Slice brisket 1/2 inch thick against grain and arrange on serving platter.
  12. Spoon 1 cup sauce over meat and serve with remaining sauce.

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