Week 7 - BBQ Beef Brisket

For Week 7, I made BBQ Beef Brisket (without the brisket) in a slow cooker. I substituted a beef sirloin tip roast for the brisket.

• 1 8-oz can tomato sauce
• 1/4 cup molasses
• 2 Tbsp cider vinegar (used 1 instead)
• 2 Tbsp brown sugar
• 1 Tbsp chopped chipotles in adobo plus 2 tsp adobo sauce
• 2 tsp chili powder
• Kosher salt and pepper
• 2 red onions, sliced (used 1 instead)
• 2 cloves garlic, chopped
• 2 1/2 lb beef brisket, trimmed of excess fat (used sirloin tip roast)
• 6 rolls

After 6.5 hours of cooking, it wasn't nearly as tender as I would have expected. Despite it not falling apart with just a touch of a fork, I was able to shred it fairly easily. This could have been attributed to the differences in the cut of meat.

I omitted 1 TBSP of cidar vinegar; that was probably a mistake. The dish was tasty but it lacked the final punch. The peppers gave it a bit of a kick but I still would have liked to taste a depth of flavor. Also, I only used 1 onion; 1 onion was sufficient.

It's definitely a good base recipe which I would like to tweak a bit more. I will give it 7 stars out of 10.