Rub Smoky Bacon Grapeseed Oil and Cajun Seasoning over the entire brisket. Place brisket fat side up into a slow cooker and cook on high for 4 hours or until brisket falls apart.
Preheat oven to 400°F. In a large bowl, toss the potatoes, pepper, corn, Dill Dip Blend, and Roasted Garlic Grapeseed Oil. Spread the vegetables on a sheet pan and bake for 20 minutes. Toss the vegetables and cook for another 20 minutes or until tender and browned. Toss with scallions.
Transfer brisket from slow cooker to a large cutting board. Scrape off any excess fat. Cut the brisket in half, against the grain and shred with two forks
Return brisket to the slow cooker and toss with its juices. Serve warm with roasted potato salad.
