Chef Paul Cooks Brisket

This is by far the easiest, and possibly the best-tasting of the new dishes we've tried.
Here's the recipe, write it down:
A 2 - 3 lb. brisket (it was called a deckel in the kosher butcher I went to)
A bottle of BBQ sauce

Pour about a cup or a little more if you want, of the sauce into the slow cooker
Put in the brisket
Set for 4 hours
Walk away.
About 15 minutes before it's ready added another cup or so of bbq sauce and stir it around.

And it was so fuckin good. It really tasted like an authentic slow-cooked brisket you'd find in any good BBQ joint. The only problem was that the 2 1/2 pound cut I bought shrunk somewhat and yielded few leftovers. Otherwise it was perfect.