Preheat oven to 350° F.

Make a dry rub by combining chili powder, salt, garlic powder, onion powder, pepper, sugar and dry mustard. Season the raw brisket on both sides with the rub. Place in a roasting pan, and roast, uncovered, for 1 hour.

Transfer the brisket to a slow-cooker. Add beef stock and enough water to yield about ½-inch of liquid in the slow-cooker. Cook on high for 6 hours, or until fork tender. Remove from slow-cooker. Trim the fat and slice meat thinky across the grain. Yield: 6 servings.