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Make a liquid puree with all of your ingredients except the beef or the bay leaves. Use a blender or food processor, or an immersion blender in a large mason jar.
Pour about a quarter of your liquid puree into the bottom of your slow cooker.
Trim any excessive fat from your brisket and place it in your slow cooker fat cap side down.
Pour the rest of your liquid puree over your brisket ensuring that you coat the top and sides.
Cook on low for 8 hours.
Remove your brisket to a large bowl or container to pull/shred with 2 forks. The brisket should pull easily and you can leave it in chunks or fully shred.
Add some of the cooking liquid from the crock pot to your pulled brisket. You want to add some moisture and flavor goodness back to the meat, and the amount is personal preference.
Enjoy eating in lettuce wrap tacos, with your eggs, over salads, or just by pulling strips off and feeding your face!