Chili Rubbed Shredded Beef Brisket

3-5 pound brisket
Sea Salt
¼ cup chili powder
¼ cup ancho chili powder
2 tablespoons cup oregano
2 tablespoons cumin
2 tablespoons dark brown sugar

1. Make the dry rub by combining the chili powder, ancho chili powder, oregano, cumin and dark brown sugar.  Mix well and set aside.
   
2. Season the brisket liberally with sea salt.  Let the brisket sit for 20 minutes.
   
3. Apply the dry rub, making sure to coat all sides.
   
4. Refrigerate the brisket overnight in an airtight container.
   
5. Place the brisket with any excess dry rub in the crock pot and enough water to cover about 2/3 of the brisket.  Cover and cook on low for 8 – 10 hours. 
   
6. Unplug the crock pot and let the brisket cool for about an hour.
   
7. Place the brisket on a cutting board and cut against the grain every 1-2 inches.  Shred the brisket with tongs or forks and then return the brisket to the braising liquid.

Alternatively you can place the brisket in a braising pan with enough water to cover 2/3 of the brisket.  Cover with a lid or foil and cook at 300 degrees for 5 hours or until the brisket is falling apart.  Remove the brisket from the oven and let cool for an hour.