I don't get around very well anymore and can't get out to the grill or smoker, so I have been working on using the crock pot for most of my cooking. I tried this sunday and was digging it, I like spicy hot, and this is, for less spicy palates, cut the chipotle in half.
4 lb brisket, hopefully with some fat. Salt and pepper heavily, sear in skillet, both sides until good crust and color, place in prewarmed crock pot, then pour in one can of Herdez chipotles in adobo sauce + 1 can water. Then add 2 cloves garlic rough chopped. Put the lid on and cook at high or low, depending on when you want to eat. When you can twist a fork in it, done. Serve with good Pinto beans and cold potato salad.
Next time I will use half the peppers and some brown sugar, for the more light hearted folks.