I made this last week and it is so, so yummy!  And easy!

Southwestern Pulled Brisket

Serves 4, says the recipe; I’d say you can stretch it a bit further if you go taco-style with fixings

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
1 to 2 whole canned chipotle chiles en adobo [Read: 1 or 2 from a can, not one or two cans, m’kay? Many misread this amount!] (I used one pepper; two will give it a real kick)
2 bay leaves
1/4 cup molasses

I just popped everything in the crock pot and let it go!  8-10 hours on low should do it.  When fully cooked, shred meat with two forks and let stew a little while in the juices.  Then place on buns of your choice (big fan of the Hawaiian roll ones!) and some shredded cheese and serve with a side salad or coleslaw and some chips.  Yum!