Ingredients 

3 tablespoons coconut sugar

􀀁1 1/2 tablespoons chipotle chile powder

􀀁2 teaspoons ground cumin

􀀁1 teaspoon celery salt

􀀁1 clove garlic, minced

􀀁sea salt and freshly ground pepper

􀀁4 1/2 to 5 pounds point-cut beef brisket, trimmed 

􀀁1 1/4 cups ketchup (gluten free and low sugar) 

􀀁1/4 cup apple cider vinegar

3/4 cup beef broth 

􀀁1 tablespoon Worcestershire sauce

Instructions 

Combine the coconut sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to the crockpot. Combine the ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with beef broth. Cover and cook on low, 8 hours.