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1
Optional: Heat a smoker to 250 F with your favorite woodmy husband likes to use walnut.
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2
Liberally salt and pepper both sides of the brisket and smoke for 2 hours (were not trying to cook it here, just get some smoke flavor).
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3
Combine peppers, adobo sauce, garlic, cumin, oregano, salt, pepper and 3 tablespoons of broth in a food processor.
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4
Process until smooth and set aside.
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5
At this point you can use a slow cooker or your oven.
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6
If using your oven, preheat to 300 F.
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7
Place (smoked or regular) brisket in a slow cooker insert or roasting pan.
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8
Spread the chipotle sauce on top of brisket and pour the remaining broth around the sides.
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9
If using the oven, cover roasting pan tightly with foil.
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10
For both oven and slow cooker, cook (on low setting of your crockpot or at 300 F in the oven) for 8-10 hours, until brisket shreds easily with a fork.
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11
Remove brisket from pan onto a large platter or cutting board.
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12
Shred with two forks (be careful, its hot!).
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13
Moisten the shredded meat with some of the sauce.
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14
You probably need to use at least half of the juices.
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15
For a spicier taco, reduce pan juices by boiling them in a pot on the stove for 10-20 minutes, and use all of the juices to moisten the meat.
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16
Serve on warm tortillas with sour cream, cilantro, diced purple onion, salsa and a squeeze of lime juice!
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17
*I can usually buy a half brisket (8-12 pound size) at the local packing plant and save half for later.
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18
This freezes very well, so dont worry if you can only find a large piece of brisket.
