...and anyone else who wants an easy, wonderful recipe for a great Sunday meal. Or Monday. Or Tuesday :-) I'm not going to write this in formal recipe form since there's not that much to it...I'll just tell you what I do.
Take a 5-6 pound brisket, trimmed of MOST fat, not all, and put it in your large crock pot. Mine is a 6 quart. Cover with a whole 16oz bottle of BBQ sauce, whichever brand and flavor you prefer. We like KC Masterpiece. Cover and cook on low for 12-15 hours (yes, you want it falling-apart-tender!).
After the smell has driven you crazy all night long, get up on Sunday morning, take the brisket out of the crockpot and put on a cutting board. Pour the liquid in the pot into a container and freeze for the next time you make this--it's a great way to reuse the stock/sauce combination. Or you can just discard it. Cut or shred the entire brisket into small pieces and return to the crockpot.
Add a fresh bottle of BBQ sauce (for this step I use about 20 oz.--makes the whole thing stretch a bit for lots of grandkids!) and enough water to thin just a bit. Stir well, put back on low and go to church. When you get home, serve the mixture on hamburger buns or sub rolls with chips and baked beans or ranch-style beans. Goes great with cole slaw, too!
A 5.5 pound brisket was plenty for the 14 of us today with enough for maybe four sandwiches left over. I predict an early rush to lunch tomorrow :-)