Mix together your salt and peppers in a small bowl, rub mixture all over your brisket and place in a resealable bag
Put your remaining ingredients in a bowl, stir until well combined and pour into the bag with your brisket
Place your brisket in your fridge for at least 2 hours or overnight (flip the bag quite a few times during this time)
Put the brisket and marinade in your 6-quart crock pot (I used Sir Hamilton, my Programmable Insulated Slow Cooker), cover and cook on low for 6-8 hours (turn your brisket a couple times while it is cooking if you can)
Season to taste and slice against the grain of the meat and serve with cooking juices
Notes
Just in case anyone is wondering, I did not brown the brisket first. It just browned up nicely in the crock pot.
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.