Nutrition per serving may change if servings are adjusted.
1 (2 pound) fresh beef brisket
1 large onion, cut into thin wedges
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon celery seeds
⅛ teaspoon ground black pepper
⅓ cup ketchup
⅓ cup chili sauce
2 tablespoons packed brown sugar
1 tablespoon distilled white vinegar
1 tablespoon Worcestershire sauce
liquid smoke flavoring (optional)
¼ teaspoon dry mustard
2 tablespoons cold water
1 tablespoon all-purpose flour
8 whole wheat hamburger buns
Trim fat from brisket. Cut brisket to fit into a 3- ½- or 4-quart slow cooker (see Tip). Place onion in the slow cooker. In a small bowl, combine chili powder, garlic powder, celery seeds, and pepper. Sprinkle chili powder mixture evenly over meat; rub in with your fingers. Place meat in the slow cooker over onion.
In a medium bowl, combine ketchup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke, if using, and dry mustard. Pour over brisket in cooker.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4- ½ to 5 hours.
Remove brisket from cooker to a cutting board. Remove onion from cooker with a slotted spoon to a small bowl, reserving cooking juices. Skim fat off cooking juices; measure ¾ cup of the cooking juices. For sauce: In a small saucepan, stir the cold water into flour; add the ¾ cup cooking juices. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.
Thinly slice brisket across the grain. Place about 3 ounces cooked meat atop each bun bottom. Top with onions and drizzle each with about 1- ½ tablespoons sauce to serve.
Tip: For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.