6 garlic cloves, minced
2 yellow onions, chopped
6 canned chipotle chilies in adobo sauce, drained and chopped, plus 1/4 cup sauce
1/4 cup honey
1 Tbs. Worcestershire sauce
2 tsp. brown mustard
1 1/2 cups lager or other light beer
1 flat-end beef brisket, 3-4 lbs, fat trimmed to 1/4 inch
salt, to tasteIn slow cooker, combine garlic, onions, chilies, adobo sauce, honey, Worcestershire, mustard and beer. Season brisket with salt. Place, fat side, up, in slow cooker. Cover and cook on high 8 hours. Transfer brisket and juices to shallow pan; cool 1 hour. Cover and refrigerate 6-24 hours.
Spoon solidified fat off juices. Transfer brisket to plate; cover and refrigerate. Transfer juices to large saucepan. Using immersion blender, puree until only small pieces of onion remain. Set over medium-low heat; simmer, stirring occasionally, until thickened, about 2 hours.
Prepare medium-hot fire in grill. Grill brisket until crispy, 7-10 minutes. Using tongs, turn brisket over. Grill until crispy, 5-7 minutes. Brush with sauce, turn and grill 3-5 minutes, then repeat. Transfer brisket to carving board; brush with sauce. Cover with foil; let rest 10 minutes. Slice brisket against grain. Pass remaining sauce alongside.
Serves 6-8