 In the January/February 2021 issue of Southern Living Magazine, they had a delicious sounding recipe for Slow-Cooker Chipotle Brisket Sliders. As I had some leftover chipotles, here was a chance to use them. For the recipe you’ll need light brown sugar, kosher salt, cumin, black pepper, trimmed beef brisket, chipotles in adobe sauce, fresh garlic, barbecue sauce, slider buns and spicy pickle chips. Instead of cooking the brisket in my crock pot, I used a pressure cooker. In my pressure cooker it would take approximately 45 minutes versus 4 to 5 hours on high in a crock pot, but before the pot could build up pressure, it smelled as if the beef may be starting to burn. You need 2/3 cup of liquid in the pressure cooker and I didn’t. I assumed if the ingredients would work in a crock pot, they would work in a pressure cooker. So… I switched to my crock pot. Again, there didn’t seem to be enough liquid. The brisket I selected, as with most beef these days, does not have much fat. I think one cup of beef stock would have made for a juicier end product. Overall, the beef was tasty and had good flavor. I forgot the recipe called for sliders, I purchased brioche rolls. It’s a good thing I did, as the shredded beef was better suited to a full-size roll. My husband thought for sliders, the meat should be chopped instead of shredded. The recipe takes 10 minutes to prepare and for crock pot cooking anywhere from 4 to 5 hours on high or 8 hours on low. A great recipe for a busy family. Slow-Cooker Brisket Chipotle Sliders Southern Living Magazine, January/February 2021 Active Time: 10 minutes Slow-Cook-4 hours Total: 4 hours, 10 minutes Yield: 12 sliders 1-1/2 tablespoons packed light brown sugar 2 teaspoons kosher salt 1 teaspoon ground cumin ¾ teaspoon black pepper 1 (2-lb.) trimmed beef brisket 2 chipotle chiles in adobo sauce, minced (about 2 tablespoons) 3 garlic cloves, smashed 1 cup barbecue sauce 12 slider buns, toasted ½ cup spicy pickle chips Stir together brown sugar, kosher salt, cumin, and black pepper in a small bowl. Season brisket with sugar mixture. Place brisket, chipotle chiles, and garlic in a 6-quart slow cooker. Cover and cook until tender, 4 to 5 hours on HIGH or about 8 hours on LOW. Transfer brisket to a cutting board, reserving ½ cup cooking liquid. Using 2 forks, shred brisket; place in a large bowl. Add barbecue sauce and reserved cooking liquid; stir until meat is fully coated. Divide meat evenly among bottom halves of buns. Add pickle chips, and cover with bun tops. 
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