Place the beef brisket, fat side up, in the crock pot.
Heat the water in the microwave for 1 minute.
Add the beef bouillon cube to the warm water and use a fork to dissolve.
Pour the broth mixture over the brisket, and add salt and pepper.
Cook the brisket on high for one hour.
Turn the heat down to low and cook for another 6 hours.
When fully cooked, scrape all the fat off the top and discard.
Shred your desired amount with a fork and immediately add the BBQ sauce.
No measurements for the salt and pepper, just season it "to taste"- about the same amount as you would if it were cooked. Also no measurements for the BBQ sauce because it depends on how big your brisket is. I like to use a ratio of 4 tbsp sauce to 1 cup brisket. This gives it a nice coating, but still leaves room for individuals to add more if they prefer. Tip: You can also use the brisket drippings in the crockpot to make a gravy. Strain the juice, add 2 tbsp of butter and 2 tbsp of flour to a small sauce pan, cook the flour for 3-5 minutes, add the juice, and cook on med-low until thick/desired consistency. S&P to taste.