Season the beef brisket generously with salt and pepper.

Heat a large, heavy skillet over medium-high heat.

Add vegetable oil to the skillet until it begins to smoke.

Add the brisket and sear until browned on both sides, about 10 minutes total, turning once.

Transfer the seared brisket to a slow cooker.

Leave the skillet on the heat and add the garlic, onion, chili powder, coriander, and cumin to the skillet drippings.

Stir the spices and aromatics until fragrant, about 1 minute.

Add apple cider vinegar to the skillet and boil until nearly evaporated, scraping the bottom of the pan.

Stir in water and pour the mixture over the brisket in the slow cooker.

Crush the canned tomatoes through your fingers into the slow cooker, adding the tomato juices as well.

Add the chipotle chiles in adobo and bay leaves to the slow cooker.

Stir in the molasses.

Cover the slow cooker and set it on LOW.

Cook the brisket until it is easily pulled apart with a fork, approximately 8-10 hours.

Once cooked, leave the meat in the slow cooker.

Use two forks to pull the brisket apart and stir it into the sauce.

Season the pulled brisket with salt and pepper to taste.

Remove and discard the bay leaves.

Pile the pulled brisket onto soft sandwich buns.

Serve the sandwiches with pickled jalapeno peppers.

Alternatively, roll the pulled brisket in tortillas for a wrap.