1 pound thick-cut bacon, divided
2 large sweet onions
3-1/2 pounds flat-cut boneless beef brisket
1 teaspoon cracked black pepper
In a large skillet, cook bacon over medium heat until it is flexible but not crispy. Remove half of the bacon and cook the rest until crispy. Remove the bacon to a paper towel lined plate, keeping the two halves separate. Chop into bite-size pieces. The soft bacon will be cooked with the brisket, and the crispy bacon will be sprinkled on top just before serving. Leave the bacon drippings in the skillet.
Slice the onions into half or quarter inch rings and place them in the bottom of a large slow cooker.
Generously salt and pepper the brisket. Turn up the heat on the skillet to medium high and add the brisket. Brown for about 2 minutes each side. Place the brisket on top of the onions.
Discard the leftover bacon grease. Add the water and bouillon to the hot skillet and stir up the browned bits. When the bouillon is dissolved, pour the broth into the slow cooker.
Sprinkle with additional cracked pepper and the soft bacon.
Cover and cook on high heat for 5-7 hours or low for 9-10 hours, or until the meat is fall-apart tender.
Serve the brisket sprinkled with the crispy bacon and blue cheese. Serve with crusty bread to dip in the broth.