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1
Mix the marinade ingredients together in a 9 x 13 inch casserole dish.
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2
Place brisket in the pan fat side up, cover and allow to marinate in the refrigerator for 8-24 hours.
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3
Remove the brisket from the fridge about 30 minutes before cooking and turn the brisket over.
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4
Scrape off all onion and garlic bits and season with lemon pepper and ground black pepper to taste.
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5
Allow to sit for about 30 minutes, uncovered on the counter.
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6
Place brisket in a slow cooker, fat side down, and pour marinade around the meat, adjusting the meat to make sure some marinade gets underneath.
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7
Cover and cook on low for 6-8 hours.
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8
I recommend checking it after 6 hours by turning the brisket over (fat side up) and testing to see if the fat layer separates easily (by scraping with a spoon using very little effort) from the meat.
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9
If so, cover and allow to cook for another hour.
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10
If not, continue cooking until it does.
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11
Turn off slow cooker when the meats done and allow it to slowly cool.
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12
For serving, remove the brisket from the slow cooker and slice off the fat layer.
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13
Be sure to have the trash can nearby.
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14
Slice meat across the grain and return to the slow cooker to sit in that good aus jus.
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15
Dont fret if it shreds instead of slices.
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16
That just means its good.
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17
Note: do not add salt.
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18
The soy sauce and bouillon will add plenty of salt to the marinade.
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19
I used low sodium soy sauce and it was still plenty salty.
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20
If the liquid starts to boil, the brisket will become tough.
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21
Just set the lid of the slow cooker ajar slightly and this will stop/prevent boiling.
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22
Serve with good bread (or Rees Rosemary Rolls) to sop up the juice.
