Set a slow cooker to high and place onion and garlic on the bottom.

Season the brisket with salt, pepper, and paprika. Add brisket to slow cooker.

Whisk together the honey, mustard, vinegar, barbecue sauce, and chicken stock until no lumps remain and pour over the brisket.

Leave on high for approximately 2 hours and then let it cook on low for about 8 hours. (Check liquid levels to ensure it doesn’t dry out and add chicken stock if necessary.)

Bring a large pot of salted water to the boil.

Break up each lasagna noodle into about 5 pieces, add to the water, and cook until al dente.

Drain and toss with some oil to coat the noodles and prevent them from sticking together.

When ready to serve, pull apart the brisket into strings of meat, using 2 forks to pull apart.

Toss with the noodles and the sauce. Add some additional barbecue sauce if you would like it to be saucier.

Serve warm in shallow bowls sprinkled with fresh parsley and a few turns from a peppermill.