I really enjoyed making this brisket. Not sure I've ever had brisket before, but it's really tasty! I will say that this is on the spicy side, but a lot of that had to do with the barbecue sauce I used. If you don't want it quite as spicy, eliminate some of the spicy spices below and use a sweeter BBQ sauce.
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In a bowl, combine all of the ingredients and mix thoroughly. Set aside.
Place the brisket in a pot and then moisten the top with about 1 tablespoon of the Worcestershire sauce. Spread half of the rub over the top evenly and then press in with your fingers. Flip the brisket over and do the same thing to the other side, using the remaining Worcestershire sauce and rub. Place in the refrigerator and marinate overnight.
The next day, transfer the brisket to the slow cooker, pour the onions on top, followed by the barbecue sauce. Cook on low for 8-10 hours. Shred while still in the pot, but be careful so as not to burn yourself with splashing barbecue sauce. Serve on kaiser rolls with the sweet potato chips on the side.
Heat the oil in a frying pan over medium heat.
When the oil is hot and steamy, add a small amount of chips. (From here, you'll know how to adjust the temperature of the oil. If they brown up right away, turn the heat down a little. If they're not browing up at all, turn it up a little. Every stove will be different.) Fry in small batches for 2-4 minutes each. Drain on a paper towel and season immediately with salt, pepper, and garlic powder.