BBQ Beef Brisket

8 oz. tomato sauce
1/4 C. molasses
2 Tbsp. cider vinegar
2 Tbsp. brown sugar
1 Tbsp. chopped chipotles in adobo plus 2 tsp adobo sauce
2 tsp. chili powder
kosher salt & freshly ground black pepper
2 red onions, sliced
2 cloves garlic, pressed or finely minced
2 1/2 lb. beef brisket, trimmed of excess fat
6 of your favorite BBQ buns
cole slaw and chips for serving

In a 5-6 qt. slow cooker, combine tomtao sauce, molasses, vinegar, brown sugar, chipotles, adobo sauce, chili powder, 1/2 tsp. salt (or to taste) and 1/4 tsp. pepper (or to taste); mix in onions and garlic.
Cut beef crosswise into 3  pieces of similar size and nestle into onions. Cook covered until meat is tender and easily pulls apart, on low for 7-8 hrs or on high for 5-6 hrs.
Using 2 forks, shred the beef, then stir it into the cooking liquid and onions. Serve on rolls with cole slaw and chips on the side, if desired.