In a small mixing bowl, add garlic powder, smoked paprika, brown sugar, salt, chipotle chili powder, dried oregano, and ground cumin. Stir to mix well.
Using your hands, rub the spice mix over the whole beef brisket.
Place the beef in a large sized Ziploc freezer bag. Remove the air from the bag, and seal tightly.
Place the bag in the refrigerator to marinate for 6 to 8 hours. Flip the bag over a couple of times while marinating.
In a 6 quart Instant Pot, place the brisket. If it doesn't fit, you can cut the beef to make it fit.
In a small mixing bowl, add beer, barbecue sauce, cider vinegar, and reduced sodium Worcestershire. Stir to mix well.
Pour the sauce mixture on top of the beef.
Close the Instant Pot lid, lock, and close the vent.
As per the manufacturer's directions, Pressure cook on High pressure, for 50 minutes.
Change steam release valve to Vent, to remove the rest of the pressure.
Remove the lid, and place the meat on a cutting board, and cover with aluminum foil loosely. Leaving the juice in the Instant Pot. Let beef rest for 15 minutes.
In the meantime, Set Instant Pot to Saute, and set time to 15 minutes.
Bring the sauce to a boil, boil uncovered for approximately 8 minutes, or until the liquid has reduced to 1½ cups.
Turn off Instant Pot, and using a fat separator, pour in the juice, remove and discard the fat. In the strained juice, add in apple cider vinegar, and stir to mix well.
Slice the brisket across the grain, thinly, into 24 equally sized slices.
One serving equals 3 slices of beef brisket, topped with 3 tablespoons of juice.
If you don't have a Fat Separator, you can spoon off the fat.MyWW Points: 8 Green Plan8 WW Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.