• 3 tablespoons light brown sugar
  • 1 1/2 tablespoons ancho chile powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1 (4-lb.) beef brisket, trimmed
  • 3/4 cup chicken broth
  • 1/2 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups ketchup, divided

How to Make It

Step 1
Stir together brown sugar, chile powder, cumin, salt, garlic powder, and cayenne in a small bowl. Rub all over brisket, and chill at least 1 hour or up to overnight.

Step 2
Stir together broth, vinegar, Worcestershire sauce, and 1 cup of the ketchup in a bowl. Place brisket in a 5-quart slow cooker; pour broth mixture over brisket. Cover and cook on LOW until very tender, about 8 hours.

Step 3
Remove brisket to a cutting board; let stand 10 minutes. Skim fat from liquid in slow cooker, and discard. Stir in remaining 1/2 cup ketchup. Slice brisket against the grain; serve with sauce.