If a thing is worth doing, it's worth doing until you get it right. That's true in life, in work, and in brisket. The goal? A bit of that plate-staining, chin-dripping, smoky sauce and the burnt ends that come with real barbecue, combined with the ease of the slow cooker. After a few tries, I think I nailed it. Two techniques enhance the barbecue-like quality. First, I cut the large brisket into four smaller pieces, which gave more edge to brown. Second, when the meat was cooked, I let it cool, uncovered, on the kitchen counter; the edges dried out, making it more like burnt ends from the barbecue. I sliced half of the brisket, and shredded the other half, and doused both with the sauce from the slow cooker. Drippy barbecue, tender brisket, "burnt" ends: done and done.