A recipe by Julie Van Rosendaal
If you have time, heat a drizzle of oil in a heavy skillet over medium-high heat and brown the brisket on all sides—the browning will add more flavour. Place the onions in the bottom of a slow cooker and the brisket on top; pour over the stock (if you browned the meat first, pour it into the pan to loosen any flavourful browned bits, then pour over the browned beef). Add the barbecue sauce, brown sugar, balsamic and mustard.
Cover and cook on low for 6-8 hours, until very tender. Using two forks, pull the meat apart in the sauce and serve on soft buns.