Crockpot Brisket By Ellen K

• 4 -5 lbs beef brisket
• Kitchen Bouquet
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• 2 teaspoons paprika
• 2 teaspoons dry mustard
• 1 large sweet onion, sliced thick

1. Trim all excess fat from brisket, brush meat with kitchen bouquet.
2. Combine seasonings until well blended; rub into brisket.
3. Place onion slices in bottom of crock pot. Place meat in crock pot, with fat side up, cutting to fit if necessary.
4. Cover and cook on high for 2 hours, reduce heat and cook on low 6-8 hours longer or cook on low for 10-12 hours.
5. Remove brisket from liquid, let the brisket stand - wrapped in the foil - for 20 minutes before carving or shredding.
6. Serve one of two ways: (1) thinly slice the brisket across the grain OR.(2) shred the brisket with a large, 2-pronged fork.

beef brisket, kitchen, garlic powder, pepper, onion powder, paprika, mustard, sweet onion

Taken from www.food.com/recipe/crockpot-brisket-by-ellen-k-460443 (may not work)