I had never cooked a brisket before, and was expecting a house-load of hungry people over for a birthday party. As some of my guests were from Texas, I knew I could not fool them into consuming a sub-par roasted piece of meat. After stumbling across this recipe and all of it's helpful comments, I think I definitely held my own. I opted not to cut the fat off (per a smart reviewer's suggestion), and to roast the brisket in beer/ beef broth with minimal ingredients (onions, red pepper flakes, salt/ pepper). After roasting, the fat was easily removed and the meat easily shredable. Placing all of the meat and juices in the slow cooker, I then added my own sauce composed of fire roasted tomatoes, red pepper, onion, garlic, cilantro, *small* amount of sugar, and (most important ingredient) a small can of chipotles in adobo. What a success...everyone (including the Texans) asked what my secret ingredient was (chipoltles), and how I got the meat so tender. I will definitely use this method again in the future for other flavors.
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