Place 1 (3 pound) brisket in the crock pot. Sprinkle 1 (2-ounce) envelope onion soup mix, 2 teaspoons garlic powder, and 1 tablespoon brown sugar over the top of the brisket, and massage gently into the meat.
Pour 2 (12-ounce) bottles chili sauce over the top, covering the meat completely.
Cook on low heat for 8-10 hours.
Remove the brisket from the slow cooker and slice against the grain.
Pour the sauce over the brisket slices to serve.
Bake at 400°F for 15-20 minutes until eggs are set and crust is golden.