In the slow-cooker bowl, place the barbecue sauce, brown sugar, Worcester sauce, beef stock, ginger ale and tomato puree, onions and garlic, and herbs. Whisk together all of the ingredients until combined.
Place the brisket over and ensure it is tossed in the sauce mixture.
Place the lid and cook on low for 8-10 hours. Brisket needs to be tender enough to shred when it's done!
If doing it in a casserole in the oven, process the same way and add 500ml of beef stock to ensure the meat doesn’t dry out while braising in the oven. Cook in the oven for 2-3 hours at 150˚C!
Once cooked, remove from the heat, and pull the meat to serve.