How to make it

  • I seasoned my brisket beforehand
  • Then place fat side down in a large slow cooker
  • Spread over the garlic, sprinkle with pepper
  • Layer on the sliced onion rings
  • Combine chili sauce, ale, Worcestershire sauce and brown sugar
  • Pour over brisket and onions
  • Cook low about 8 hours or fork tender
  • Carefully remove to platter
  • Remove onions with a slotted spoon and place over brisket
  • Spoon off any fat from the remaining sauce
  • Place into a pot and thicken sauce as desired
  • Meanwhile tent brisket with foil
  • Let stand 10 minutes
  • Then cut meat into slices across the grain
  • Serve with sauce and onions
  • Note: brisket may be covered and refrigerated up to one day before serving
  • Note: I like to serve with cooked and clunked potatoes and carrots as a side

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