If I were planning to serve the barbecue brisket for a weeknight supper, I would begin it in the morning. Since we eat earlier on Sunday, I turned the slow cooking on the before going to bed the night before and it cooked slowly through the night. Just before we left for church, I turned the slow cooker from low to warm to hold it until we returned home.
All that was left was to cook the sauce a few minutes and slice the meat. Yummy served with macaroni salad and potato chips