1 Tablespoon liquid smoke
1 Tablespoon crushed garlic (or less if desired)
1 large onion chopped (I use a small vidalia)
2 Tablespoons cider vinegar
1 Tablespoon loose brown sugar (not packed)
3 Tablespoons fresh squeezed lemon juice
1-14 ounce bottle of ketchup
1/2 teaspoon chili powder
4 Tablespoons Worcestershire
1 Tablespoon dry mustard powder (like Coleman's)
1 cup water or red wine
1 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon honey
Mix together and heat on range. Then prep the brisket by removing all silver skin if the butcher didn't already do this, place it in the Crock Pot, pour the homemade sauce over it and let it go on low.
The length of time for cooking will depend on how large a brisket you've got.
When done, remove lid from Crock Pot and using two forks shred the brisket.
Terrific served on rolls or buns. It's also good served like tacos with all the trimmings in soft or regular taco shells.