1 1/2 lb beef brisket, trimmed
2 tbsp chili powder
1 tsp salt
3/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1 tbsp canola oil
2 yellow onions, thinly sliced
1 cup ketchup
1/2 cup bottled chili sauce
1/4 cup molasses
2 tbsp strong brewed coffee
1/2 tsp hot pepper sauce
Spray the oven broiler rack with nonstick cooking spray and preheat broiler.
In a cup mix together the chili powder, salt, pepper, and garlic powder. Rub this spice mixture onto the brisket and place on broiler. Drizzle 1 teaspoon of the canola oil over the top of the brisket. Broil 5-inches from the heat until browned. This should take about 5 minutes per side.
While brisket broils, heat the remaining canola oil in a large nonstick skillet over medium heat. Add the onion slices and cook, stirring often, just until they start to turn golden, about 8 minutes. Stir in the ketchup, chili sauce, molasses, coffee, and hot pepper sauce.
Spread half of the ketchup mixture over the bottom of the crockpot or slow cooker. Place the browned brisket over the ketchup mixture and top with the remaining mixture. Place the cover and the slow cooker and cook on low until tender, approximately 8 to 9 hours.
Remove the brisket from the cooker to a cutting board. Skim the fat off of the sauce in cooker. Slice the brisket across the grain and serve with the defatted sauce.
Note: This makes great brisket sandwiches.