Combine the Ketchup, dark brown sugar, water, onion, minced chipotles, vinegar, Worcestershire, garlic powder and black pepper. Whisk until the brown sugar is dissolved and then pour it into the slow cooker.

In a separate bowl combine 1/4 cup paprika, 1 tablespoon of chili powder, ground cumin, dark brown sugar and kosher salt. Then measure and add in a teaspoon of cayenne pepper, garlic powder and coarse black pepper.

Slice the brisket in half and rub the entire thing with the seasoning. Drop it into your slow cooker with the barbecue sauce in the bottom, secure the lid and set your slow cooker to low and cook for 10-12 hours.

Remove the brisket to a cutting board and either shred or slice.

Pour the sauce from the crock-pot into a large bowl and let sit for 30 minutes. Once the fats float to the top, use a spoon and skim it off and discard.

Add the shredded beef brisket back into the crock-pot and the skimmed barbecue sauce and keep warm until ready to serve.

I toast 6-8 sturdy, crusty hoagie rolls under the broiler for a few minutes.

Top with a heaping amount of saucy shredded beef brisket and a slice of smoked {or non smoked} provolone cheese. Place the sandwiches back under the broiler until the cheese has melted and then top the whole thing with sauteed onions and pickled jalapenos {if you want} and serve! Truly the onions make it work.

And this barbecue beef brisket reheats beautifully and makes EXCELLENT leftovers!