Slow cook the brisket in a crock pot until it is “fall apart” tender. Let it cool and pull with a fork so that it is stringy.

Sauté chopped onion in olive oil over medium until it begins to get translucent. Toss in the chopped peach and stir for a minute or two. Remove from heat.

Mix ketchup, vinegar, water, brown sugar, dry mustard, salt, and pepper in a bowl. Add to the onion/peaches. Place back on heat and stir until warm. Add to the meat.