In a large skillet, cook HALF of the bacon over medium heat until it is flexible but not crispy. Remove to a paper-towel lined plate. When cool enough to handle, chop into bite-size pieces and set aside.
Meanwhile, 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 the heat to medium high and add the brisket (don't you dare throw out those bacon drippings, now).
Cook for about 2 minutes until brown, then use tongs to carefully turn it. Watch out for splattering! When all sides are brown, turn off the heat.
Place the brisket on top of the onions.
Discard the leftover bacon grease in the pan.
Add the water and bouillon to the hot pan and stir up the browned bits. When the bouillon is dissolved, pour the broth into the slow cooker.
Sprinkle with additional cracked pepper if you want.
Sprinkle with the cooked 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.
When you are ready to serve, cook the remaining bacon until crisp, then chop.
Serve the brisket sprinkled with bacon and blue cheese. I like to serve with crusty bread so that you can dip it in the broth. It would go great on top of mashed potatoes or creamy polenta, too!