Start by searing the meat. Add the ghee to a large skillet (use cast iron if you have it) over medium-high heat.
When the pan is hot, add the brisket, searing each side for about 5-8 minutes, There should be a nice brown crust on the meat. You may have to do this in batches depending on the size of your meat and pan.
Place the brisket into a slow cooker turned to high heat. Add the sliced onion, garlic cloves, beer, coconut sugar, tomato paste, balsamic vinegar, Dijon, coconut amino, salt, and pepper.
After about 2 hours, turn the slow cooker to low and allow this to sit for 4-5 hours. Shred the brisket.
When you’re ready to serve, get out the buns and or sweet potatoes and toppings! Enjoy!