Slow Cooker Pastrami'd Brisket

Slow Cooker Pastrami'd Brisket
Serves 6-8

3-4 lbs brisket, trimmed a bit.
4 Tbs coriander
2 Tbs salt
2 Tbs pepper
2 tsp paprika
Some cayenne
Vegetable oil
3/4c brown sugar
1/3c yellow mustard
1/2 red onion, rough chopped
1 can beef broth

Trim the brisket of any super-thick fat, and pat very dry with paper towels.
Season with the mix of seasonings on both sides, rubbing it in some.
Heat a large pan and sear the meat in minimal oil until well browned. Remove and let rest 20 minutes, loosly covered with foil.
Mix the mustard and brown sugar into a paste. Lay the brisket out onto two overlapping big sheets of foil and cover both sides of the meat with all of the paste. Wrap up tighly with foil and let sit overnight, if desired.

When ready to cook, either get out the slow cooker or pre-heat the oven to 300.
In the oven, cook in the foil, in a roasting pan, 10 hours or until very soft to the point of a knife.
In the slow cooker, spread the onions in the bottom of the vessel and pour in the stock. Put the meat on top and cook on low 10 hours or while you're at work.