Rub spice mix all over brisket and wrap in foil (I used two pieces placed in a + sign, set the brisket in the center, then folded the sides up).
Put the foil-wrapped brisket in a slow cooker for 8-9 hours on low.
This will likely fall apart if you try and cut it against the grain. To be able to cut it properly, you can make it the day before, put it in the fridge after cooking, then slice it cold against the grain and reheat. You may need a little bit of beef broth for reheating. I just sliced it with the grain so it had more of a pot roast texture instead of a brisket texture. This has a decent kick to it so if serving for kids you may want to reduce the chili powder or the red pepper flakes.
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Recipe from 730 Sage Street Slow Cooker Low Carb Brisket with Coffee-Chili Dry Rub https://www.730sagestreet.com/low-carb-brisket/