Place the brisket in a 6-qt slow cooker.

Mix together all the remaining ingredients and pour over the brisket.

Cover with the lid and cook on low for 9 hours or high for 5 to 6 hours.

Remove the brisket from juices and slice or shred meat going across the grain.

Strain the juices and add 2 Tbsp cornstarch into 1/2 cup of juices. Add the cornstarch mixture and remaining juices into a sauce pan and stir over medium heat until the sauce begins to boil and thicken.

Serve the thickened sauce over sliced meat.

For even more flavor, place sliced meat into a baking pan and pour some of the sauce over the top, making sure to get the sauce down in between the slices. Cover with foil and bake in a 350 degree F oven for 20-30 minutes to allow sauce to set up. Serve remaining sauce on the side.