The Best Brisket Ever

This Passover season I got sick of my usual treatments for brisket so I decided to innovate a new one, based loosely on the old success of this recipe, in turn derived from that improbably viral recipe for Mississippi Roast. A member of my household pronounced it the "best brisket ever" and asked me to write down the recipe so here it is:

1. Take one 2-ish pound brisket (mine came from Trader Joe's I think).
2. Place in slow-cooker, fat-side up.
3. On top of brisket, pour 1 tbsp Penzey's Chicago Steak seasoning, plus 1 tsp each of ancho chile powder and New Mexico chile powder. 
4. Place two tbsp butter on top.
5. Set slow-cooker on high for a while. (I think mine was about four or five hours, but longer would have been good too.) 
6. Chop it up or tear it apart with some tongs.
7. Serve over rice with veggies, salsa, and pickled onions, or use for tacos.

I'm not sure, but I *think* the key to the recipe's deliciousness is the smoke flavoring in the Chicago Steak seasoning. But whatever it is, I'll make this again. Unfortunately, I'm not sure how well it would scale, so I don't know if I can make it for a crowd.