I made this brisket over the Labor Day weekend and OMG it is good! The meat was so tender that I pulled it like my slow cooker pork. The recipe is from Foodnetwork mag for September 2013. Give credit where credit is due, they have a whole brigade of cooks in their test kitchen to research recipes. And this one is a home run!

3 tablespoons packed Brown Sugar
2 tablespoons Chipotle Chilie powder (I used Pasilla Chilie powder)
2 teaspoons Cumin
1 teaspoon Celery Salt
2 teaspoons Powdered Garlic
Sea Salt and Fresh ground Black Pepper to taste
5 pound Beef Brisket ( Fat Cap intact)
1 1/4 cup Ketchup
1/4 cup Apple Cider Vinegar
1 tablespoon Worcestershire Sauce

Combine brown sugar,chilie powder, cumin, celery salt, garlic, sea salt and pepper. Rub all over the brisket and palce in a 6 quart slow cooker. Combine 3/4 cup ketchup, worcestershire sauce and vinegar. Pour the vinegar mix over the brisket. Add 1 cup water over the brisket. Cover with lid and cook on low for 10 hours.
Remove brisket from slow cooker and let rest for 10 minutes. Skim off excess fat from liquid and add remaining 3/4 cup of ketchup. Mix and use as sauce for brisket. Slice, pull or chop brisket and serve with sauce. Yummy! You can use the leftover brisket for any number of dishes. I think it would be excellent in my Farmer and Rancher Breakfast recipe ( http://wp.me/p1qGwH-h )that uses whatever you have in the fridge.