I've done up a couple beef briskets here at work, this recipe is great for that as it takes essentially nothing to make.
2.5-3 lb beef brisket (NOT corned)
2 bottles Heinz chili sauce
1 packet dry onion soup mix
2 tsp garlic powder
Trim the fat off the outside of the brisket & set it in a slow cooker. Mix the rest of the ingredients in a bowl & pour over the brisket. Let it cook on low for 8 hours (6 on high, but I'm in no rush).
I always try to cut this against the grain but once I get it out, it's just so [censored] difficult to cut something that just falls apart <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> I will caution you, the black crusty stuff on the sides, leave it alone. That's not tasty carmelization, after 8 hours that's just plain carbon. Get the roast out, separate the fat/oil & spoon the sauce over the meat if you can get it cut, then fill it up with hot soapy water to soak. I usually end up using only half the sauce as it's so rich, however it's perfect to save to toss in whatever you make next. Last time I added it in about halfway through cooking some baked beans.
