Put the following ingredients into a food processor + pulse until well-combined: chipotle peppers, cilantro, red onion, garlic, clove, salt, lime juice, + cider vinegar.

Pour that sauce into the slow-cooker, then place the brisket on top of the sauce. (Cut my brisket in 2-3 pieces, if needed, so it fits better in the slow cooker.)

Add enough chicken or beef stock to cover the meat + place bay leaves on top. Use tongs to move the meat around gently to combine everything + put the lid on.

Cook on HIGH for 4 hours, then turn slow-cooker to WARM + let sit for 6 to 8 hours. (Alternatively, cook on HIGH for another hour if you don't have overnight; the meat will be less tender but still tasty.)

When the meat is fully cooked + fall-apart tender, remove from slow cooker + place on rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired.

Place shredded beef in large bowl + ladle about 1-2 cups cooking liquid over the top. You want the meat to be sufficiently juicy, but not swimming.

Serve the barbacoa beef with corn tortillas for making tacos or flour tortillas for making burritos. I recommend serving them with chopped cilantro, onion, tomato, cheese, salsa + sour cream.