I line my slow cooker with Reynolds slow cooker liners for easy cleanup. Sprinkle the olive oil on the bottom of the slow cooker. With clean fingers, spread it around. Then, place the whole brisket on top. In a medium to large bowl, add the rest of the ingredients. Use a whisk or fork to combine. Pour the sauce mixture over the brisket. Place the lid on and cook on high for about 4 to 5 hours or on low for 6 to 8 hours. Check after the lowest hour to see if the brisket is tender. If not, put back on and cook until it is nice and tender. Before you take out the brisket, if you see some excess fat floating on top, skim that off. Taste to see if you need to add any salt. If you do, season now and stir to mix into the sauce. You can add additional ground pepper to taste at this time if you feel it needs it. Take out when finished and slice up. I sliced mine pretty thin but, my sister slices hers thicker. Both ways are delicious. After the brisket is sliced. Place on a large serving platter and spoon the sauce all over the sliced brisket. Serve up and enjoy! Great with roasted potatoes, mashed potatoes, or egg noodles.