Rub your brisket with the garlic powder, onion powder, salt, pepper, and chili powder.
Place the brisket in the slow cooker, fat side up.
Put the dates, tomato paste, coconut aminos, balsamic vinegar, and water.
Mix around the liquid until it is somewhat stirred together and place the lid on top. Put the slow cooker on low and cook for eight hours, or on high for four hours.
Remove from the brisket from the slow cooker and allow it to rest for about 15-20 minutes. Cutting against the grain, slice the brisket and then serve with the BBQ sauce from the slow cooker. Serve with my Brussel Sprout, Broccoli, and Red Cabbage Coleslaw!