The center of the Civilized World, and no barbecue pit!
It is the shame of the ages!
Curious, do folks barbecue out in the suburbs of England? Barbecue originated in the Americas and was brought back to Spain and Portugal but I do not know if the cooking technique made its way north to England.
This is my go-to brisket recipe but I’ve never done it in a crock pot. I’ve thought about it though. I’ll let you work out the modifications needed for crock pottery.
Make a thick paste of flour and chili sauce. How much you need depends on the size of your brisket. I do half briskets so about 1 cup to 1 cup for me. Dice a medium to large onion in a 1/4 to 1/2 inch dice. Have on hand a can of Campbell’s Beef Consomme. Also some red wine. In the old days we used cheap burgundy. Nowadays I use pinot noir. The recipe also calls for mushroom steak sauce. Something called Dawn Fresh by Giorgio. It calls for one can but I always get two (they’re small) because I only use half the finished brisket at one time and make two half-batches of gravy.
Season the brisket with salt & pepper. Brown it on both/all sides. I do this by preheating a dutch oven to 450, then putting it back into the 450 degree oven for 10 minutes on both sides.
Remove the brisket from the dutch oven and use the residual heat to soften the onions a little and deglaze the pan some. Reduce the oven temp to 325. Add the consomme and a cup or so of wine and stir it up/deglaze some more. Smear the chili paste all over the brisket and put the brisket in the dutch oven, fat side up. Cover the dutch oven with foil and the lid and put it back into the oven. I usually start at 325 and go down to 275 over the course of 4 hours. Check on it once in a while and stir the sauce. If the gravy seems too thin and you’re getting close to the end of the cooking time, make some more paste and stir it into the gravy. Do that at least 1/2 hour before you take it out of the oven.
After at least 4 hours remove the brisket to a plate or something and let it cool completely in the refrigerator.
Take the sauce (or half the sauce if your going to reserve half the brisket for another day) and stir in a can of the mushroom sauce and another cup or whatever of wine. Taste as you add the wine. When the brisket’s cold, slice it thin, against the grain and layer it in an oven safe dish with the gravy. Bake at 350 for 45 minutes to an hour. You’re just getting it hot now.
I heard somewhere that the Yiddish word for brisket also means pain in the ass.
AllShookDown do you use a particular brand of chili sauce? Your recipe sounds awesome. I might have to try that.
Emphasis added
I think swampspruce covered your concerns.
Any generic chili sauce will do. The kind you make shrimp cocktail sauce with. I always get the store brand because it’s cheaper. It is awesome, if I do say so myself.
Horseradish? 
I don’t think plain old chili sauce contains horseradish. It would be one of the things you add to chili sauce to make shrimp sauce.
It’s basically ketchup with a little more zing to it (though not much. I don’t taste any chiles in it myself. It’s just a more spiced-up ketchup.) Like so.
Near as I can tell, chili sauce is just slightly chunky ketchup. I use it as a ketchup substitute often, simply for the texture.
No, no horseradish. To make cocktail sauce for shrimp you also start with chili sauce (and add horseradish, lemon juice, pepper and worcestershire sauce). You use the same chili sauce (w/o those additions) for this recipe.
Oh okay. I was confused because whenever I make cocktail sauce I just use ketchup and horseradish.
Thanks.
Thanks D_Odds, saved me a bit of typing!
I tried making cocktail sauce with wasabi paste, Worchestershire, lime juice and a dash of Cholula hot sauce vice straight horseradish, and I really should have modified the amount because it really opened up the sinuses… 
I also make my cocktail sauce for dipping steamed shrimp by using ketchup and horseradish. Maybe lemon juice. Worcester sauce is ok too. But, why start with chili sauce?
Because it’s basically souped up ketchup. Ketchup with a little zing. Seriously, don’t let the name fool you. It’s essentially ketchup.
I have a ton of crock pot recipes and the closest one to brisket is a dead simple pork roast.
No amounts given because I usually wing it but you really can’t go wrong.
One pork roast.
Either Motts Apple Sauce with cinnamon (enough to fill about half the pot) or, since that’s probably not available for the OP, chopped tart apples with a hefty dose of cinnamon spice. I’ve done it both ways and the end result is basically the same.
Slow cook for 6-10 hours, depending on your machine and settings. Until the meat can be easily separated with a fork and is very tender.
My preferred way of eating this is to top with grated cheese and some hot or sriracha sauce and eat straight, but add to beans, serve with vegetable sides, whatever. It is very good.