Been about 10 years since I made brisket- now I want some and it's 3 am. Darn insomnia! In the bottom of the crock I place 4 - 6 coarsely chopped carrots, then add the brisket fat side up. Slice a medium onion into rings and layer over the meat. Add 2 - 3 stalks of coarsely chopped celery, and about 8 oz of chili sauce. Gently pour a bottle of beer over it all and avoid washing the veggies and sauce off the brisket as much as possible. Slow cook for 6 - 8 hours on low. I like to make this a day ahead, refrigerating the meat separate from the sauce to remove the fat. Slice the meat thinly and reheat in the sauce.
I detest beer- tastes like dirty dishwater to me- but I like beer brisket.