Place onion and sweet pepper in the bottom of a 3-1/2- to 6-quart cooker, then top with the brisket. Combine sauce ingredients and pour over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Remove meat and vegetables to a platter; keep warm. Prepare gravy as directed above.
The night before serving, you can layer the meat, vegetables, and sauce in the baking dish or in your crocker cooker if it has a removable liner; cover, then chill up to 24 hours. Cook in crockery cooker. Prepare gravy as above.
355 calories; fat 15g; cholesterol 109mg; saturated fat 5g; carbohydrates 15g; insoluble fiber 1g; protein 36g; vitamin a 82.4RE; vitamin c 15.9mg; sodium 561mg; calcium 20.2mg; iron 4.3mg.